Pork tenderloin is one of the most versatile meats to grill. It’s great grilled with no more than salt and pepper, adapts to almost any barbecue rub and is easy to cut into kebobs. Of all the ways, I grill pork tenderloin, simple salt and pepper is still my favorite.

North Carolina Style Pulled Pork is the dish that started it all – my love affair with grilling and barbecue. Growing up in North Carolina – only a stone’s throw from Lexington, the World BBQ headquarters – I always visited a BBQ joint to get my pork fix. We’d either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the BBQ joints and moved north. Well, you know what they say about necessity being the mother of invitation…I just had to teach myself how to make pulled pork. Here is my tired and true version made most often on a gas grill, no less!

We have a real treat for you. Elizabeth was at Memphis in May, the world's largest barbecue contest last week and hooked up with her Swine and Dine team mates. They make the most amazing ribs - just for the Cooks! So, the Girls call this recipe, The Cook's Ribs. And don't worry, you don't need a nine-wheeling rig to make these ribs. The Girls made them on Elizabeth's balcony on a gas grill (see pictures). And, our heartfelt thanks goes to the creators of these ribs, Gary Pantlik (a LadyBug club member!) and James Prescott for giving us their secret recipe that is so good it makes you wanna strip down naked to get busy with these heavenly ribs!