BARBECUED CHUCK ROAST 1 (3 to 4 pound) boneless chuck roast (2 to 3 inches thick) 4 cloves garlic, minced 1/4 cup olive oil 1 teaspoon dried whole rosemary, crushed 2 teaspoons soy sauce 1/2 teaspoon dry mustard  1/4 cup red wine vinegar 1/4 cup sherry 2 tablespoons catsup 1-1/2 teaspoons commercial steak sauce 1/2 teaspoon Worcestershire sauce   1. Place roast in a large shallow container. Saute garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. 2. Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 F (rare), 160 F (medium), or 170 F (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing.

BBQ BABY BACK RIBS  Serves 4  2 - Racks Baby Back Ribs  BBQ Dry Spice:  1 - cup paprika 1 - cup sugar 1/4 - cup black pepper 1/4 - cup garlic powder 1/4 - cup onion powder 2 - tablespoons white pepper 2 - tablespoons ground mustard 2 - tablespoons kosher salt Cooking Directions:  Rub with dry spice and grill on high for about 5 minutes per side, turn heat to low and cook with smoking chips in smoker tray about 45 minutes per side or until meat pulls from bones. Baste with favorite sauce throughout cooking. Serve with grilled corn on the cob and potato salad.

MAPLE-GLAZED RIBS 3 lb Pork spareribs, cut into - serving size pieces 1 c  Maple syrup 3 tb Orange juice concentrate 3 tb Ketchup 2 tb Soy sauce 1 tb Dijon mustard 1 tb Worcesterschire sauce 1 ts Curry powder 1    Garlic clove, minced 2    Green onions, minced 1 tb Sesame seeds, roasted Place the ribs, meaty side up, on a rack in a greased 13"x9"x2" baking pan. Cover pan tightly with foil. Bake at 350 for 1 hour and 15 minutes. Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally. Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving.

PEACHY BBQ RIBS 3 lb Pork spareribs, cut into serving-size pieces 2 t  Salt 1 lb Peaches (use one can of cling peaches) 1 c  Ketchup 2 T  Worcestershire sauce 1/4 c  Onions (chopped fine) 2 T  Flour  2 T  Mustard, prepared 1/2 t  Cloves (ground finely) 1/2 t  Pepper (fresh-ground-black pepper is best) Pre-heat oven to 375 degrees F.  In shallow roasting pan, arrange ribs, meaty side up; sprinkle with about 1 t salt. Drain peaches, save syrup. In saucepan, blend about 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, about 1 t salt and pepper. Heat to boiling; pour over ribs.  Bake about 1 1/2 hours, or until fork tender, turning once.  Arrange peaches around ribs; bake about 5 minutes, basting with the sauce.