1.   Coat meat in marinade on both sides.

2.   Coating the meat with oil and garlic adds flavor and allows for more uniform browning without burning.

3.   Cut off the layer of skin and fat, except for the portion around the shank, and coat the meat liberally with a rub or spice paste.

4.   Memphis is known to serve its ribs dry, which means the meat is coated with a dry rub, cooked until crispy and served without sauce.

5.   Mix together the first seven ingredients, then use your hands to coat the meat on all sides.

6.   One of his favorite flavors is mustard, so frequently he uses it as a base to coat the meat.

7.   Put the pork and curry paste in a large pot and stir a few times to completely coat the meat.

8.   Seal and shake the bag until the meat is well coated.

9.   These additions create a wonderful, aromatic sauce that coats the meat.

10.   Toss so the meat is coated by the sauce.