1/4 c. salt
1/4 c. pepper
1/4 c. paprika

Mix well. Save what you don't use in jar.

SAUCE 1:
1 stick butter
1 qt. prepared mustard
1 qt. vinegar
1 tbsp. Worcestershire sauce
2 tbsp. black pepper or to taste
Dash of Texas Pete

Melt butter, add remaining ingredients, simmer and stir until well blended.

SAUCE 2:
1 1/2 c. cider vinegar
1/2 c. ketchup
1 tsp. salt
1 tbsp. sugar
1/2 tsp. ground red pepper
1/8 tsp. red pepper flakes
1/2 c. water

Place ingredients in stainless steel or enamel sauce pan. Stir until sugar dissolves. Bring to boil, then simmer about 15 minutes.

This recipe works really well for about 4-5 pounds of pork. I prefer the pork loin with rib quarters. Spray a roasting pan with rack really well with Pam. Rub with dry rub. Over a preheated gas grill, place the roasting pan. Fill with vinegar and place the meat on the pan. Cut off the side of grill under pan. Adjust the other side to maintain a medium low heat. Close the cover. Cook until internal thermometer reaches 170 degrees. Serve with sauce #1. You may baste with sauce near the end of cooking. This method of indirect heat works really well with thicker cuts.

For a variation that is especially tasty with ribs, try this. Take 2 tablespoons dry rub, add 1 teaspoon grated lemon peel and 1 teaspoon sugar. Rub down the ribs and cook over low heat at the highest rack setting. The point here is to cook the ribs slow enough to cook thoroughly without burning the outside. Serve this with sauce #2.