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Fall off the bone ribs:

Place back ribs or side ribs on a cookie sheet in the oven. Bake at 300 degrees for 3 hours. Take pan out of oven and drain the grease. Season the ribs with your favourite seasonings and either place on the BBQ or back in the oven for 10 minutes. The ribs are now ready to serve.



Pulled Pork:

Place an appropriately sized pork shoulder roast in the crock pot on low all day. (Great for while you are at work) When the roast reaches an internal temperature of at least 190 degrees remove it from the pot and place it in a shallow pan. Using two forks pull apart the meat until it is all shredded. Stir in your favourite BBQ sauce and enjoy.



Roast Beef or Pork:

Place an appropriately sized beef roast in a roast pan, add water to a depth of about 1 inch or 2.5 cm. Season with your favourite spices (salt, pepper, onion and garlic etc.), cover and bake in the oven at 300 degrees for about 25 minutes per pound. An internal temperature of 145 degrees is rare, 155 degrees is medium and over 165 degrees is well done. Pork should be cooked to well done.



Old Fashion Hams:

Place an appropriately sized ham in a roasting pan and add liquid to a depth of 1 inch. I like using pineapple pieces and juice, but things like ginger ale, apple juice or water work as well. Cover and bake in the oven at 300 degrees for about 20 minutes per pound. An internal temperature of 160 degrees should be reached. Remove the ham from the pan, carve and serve.



Carving suggestion:

For easier slicing of meat, let it stand for 20 minutes under foil after taking it out of the oven before carving it.



Serving suggestions:

(approximates, based on average portions)

Ribs: 1 pound per person
Beef or Pork roast: Plated dinner .5 pound per person. For buns .25 pounds per person.
Turkey or roasting Chickens: 1 pound per person
Chicken Wings: 1 pound per person
Old Fashioned Ham: Boneless .33 pounds per person. Bone in .5 pounds per person