Ask butcher to crack ribs on a whole pork loin, not cutting completely through the loin hilt through the bones so that it will he held together until cooked.
Cut deep slits on opposite ends of the loin and use 1/3 of stuffing mixture in each slit.
Make smaller slits throughout the meat section using the remainder of the vegetable mixture. Rub salt, red pepper and garlic powder over the whole loin. Be liberal with garlic powder. Place on grill of pit with white hot coals (bone side down), Leave alone until done.
Cajun Country -- New Iberia, Louisiana