This week's ESPN/Kingsford charcoal match-up pits two teams from the great, and highly unusual, state of Florida (the only state with it's own category on Fark ), Miami U and Florida State.

Pitmaster Chris Lilly has chosen to represent "The U" with Caribbean Jerk Pork due to Miami's close proximity to the islands. For Florida State he's going with Florida Orange Sweet Ribs that are seasoned with a dry rub, hickory smoked and then finished in a Florida orange marinade.

Both are easy to make, with prep times of about 20 minutes before hitting the grill for a few hours while you watch the game. For more college football grill match-ups click here.


Caribbean Jerk Pork

1 pork shoulder butt, semi-boneless (5-6 pounds)

Jerk Paste
1-2 Scotch bonnet peppers, seeded (can substitute habanero peppers)
1/2 cup onion, diced
1 green onion, diced
1 garlic clove, minced
1/2 tablespoon salt
1 teaspoon allspice
1 teaspoon black pepper
3/4 teaspoon thyme
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vegetable oil

Jerk Dipping Sauce
2 cups KC Masterpiece® Original Barbecue Sauce
2 tablespoons jerk paste

Put all jerk paste ingredients, except for oil, into a food processor. Run processor while adding oil slowly until smooth paste forms. Reserve 1 tablespoon of jerk paste for dipping sauce. Rub pork butt well with remaining jerk paste.

Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals.

Place pork shoulder butt on grill and cook with indirect heat up to 8 hours on 250 degrees F, continually monitoring grill temperature and meat temperature. Add hot Kingsford coals, as needed, to maintain grill temperature. The internal temperature of the pork butt should reach 190 degrees F when done. Remove pork from grill. Hand pull pork off the bone and serve with sauce on the side.

Makes 8-10 servings


Florida Orange Sweet Ribs

2 slabs loin back (baby back) ribs

Dry Rub
2 tablespoons turbinado sugar
1 tablespoon brown sugar
1/2 tablespoon paprika
1 tablespoon garlic salt
1/2 tablespoon onion salt
3/4 teaspoon chili powder
3/4 teaspoon black pepper
1/8 teaspoon red pepper

Marinade
1/3 cup orange juice
2/3 cup pineapple juice
1/2 tablespoon balsamic vinegar
1/2 tablespoon minced Garlic

Finishing Glaze
3/4 cup KC Masterpiece® Honey Barbecue Sauce

Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Combine rub and mix well or use Big Bob Gibson Seasoning and Dry Rub. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Preheat smoker to 250 degrees F. Place ribs meat-side up on grate and cook for 2 hours.

Remove ribs from smoker. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the marinade. Pour 3/4 cup of marinade over each rib. At the same time, tightly wrap and seal each rib with aluminum foil. Place back in smoker for 1 hour.

Remove wrapped ribs from smoker. Remove from foil and apply a light shake of rub to the meat-side of the ribs. Place uncovered in the smoker meat-side up for 30 minutes.

Remove ribs from smoker. Brush finishing glaze on both sides of ribs. Place ribs in smoker for 15 minutes, or until sauce caramelizes.

Makes 4-6 servings