In a large bowl, toss the green beans with the oil and salt until coated. Transfer to a grill basket (or a wire rack set on top of the grill), piling them a few beans high so the ones on top will steam as the ones below char over the fire. Toss the beans every couple of minutes, just until they’re tender and slightly charred, about 10 minutes total.
This Food IQ recipe for ribs in the oven, the Rodbard way, comes from Matt Rodbard's mom, Cheryl. With the absence of a smoker, the oven is the next best bet for preparing moist, succulent ribs. These ribs utilize a dry rub that adds flavor to the meat before a low-and-slow steam roast, thanks to plastic wrap, that gets the meat to fall-off-the-bone status. This recipe calls for the use of your favorite barbecue sauce, be it homemade or a bottle pulled from the grocery store shelf. Bulls-Eye is the Rodbard family favorite.
Okay, here we go. Either we have you hooked at "Ultimate Cheater Pulled Pork" or this book is headed straight for the library's used book sale. We know that. You know that. So, let's drop the chitchat and make some cheater barbecue.