Danielle Dimovski, known in barbeque circles as Diva Q, is a bright star of ‘Que from the frozen white north.
2 tablespoons butter
1 pound andouille sausage, finely diced
1/2 medium red onion, minced
1 leek, the white and the tender greens only, minced
1 red bell pepper, minced
2 cups crumbled corn bread
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon black pepper
1/2 cup minced fresh parsley
2 tablespoons Cajun-style rub
1 (6- to 8-bone) pork rib roast
1/2 cup honey mustard sauce
Preheat the grill to 275 degrees F. Diva Q recommends pellets—your choice of hickory, oak, pecan, apple, or cherry.
In a large skillet over medium heat, melt the butter. Add the sausage, onion, leek, and red pepper and sauté until the onion and leek are soft, 7 to 8 minutes. Add the corn bread, sage, salt, pepper, parsley, garlic, and half the Cajun rub and mix well. Remove the mixture from the heat and let it cool completely.
Ask your butcher to open the pork roast out so you can use a meat mallet to flatten it into a rectangle. Season the pork on both sides with the remaining Cajun rub. Spread the sausage filling out onto the pork, covering the entire rectangle. Roll the pork together tightly toward the bones and secure using butcher’s twine or silicone loops.
Grill for about 2 ½ hours, or until the internal temperature is 145 degrees F on a meat thermometer. During the last few minutes of cooking, glaze with the honey mustard sauce. Let rest for 15 minutes before serving.