I slow-roasted four slabs of ribs on the Webber Kettle recently; they turned
out pretty darned good. Unfortunately I didn't plan on the afternoon's heat
sapping everyone's appetite so we have two full slabs of meat leftover. The
rub was mustard-based (Coleman's, brown sugar, salt and pepper, garlic and
onion powders).

Anyone have some alternative uses for this leftover pork? (It's nigh-on
falling off the bones and moist so cleaning it up won't be an issue.)

The Ranger
--
We're decaf drinkers, and most restaurant decaf is like hot water with a
brown crayon dipped in it. This coffee was no different.
Tim Dietz, sdnet.eats, 1140, 6/3/03