| 1 | Regular old supermarket pork. |
| 2 | Spare ribs, country ribs, or any other pork not too much fat. |
| 3 | Cut off any gross excess, and cut them to even thickness. |
| 4 | You"ll ruin everything if you cook the meat unevenly. |
| 5 | You may compensate by scoring the meat. |
| 6 | In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. |
| 7 | (don"t use pepper mills, or other peppers). |
| 8 | It doesn"t seem to matter how long the ribs soak, or how much vinegar is on them. |
| 9 | Just make sure it hits all sides, you don"t have to puncture them. |
| 10 | This sweetens the meat. |
| 11 | The key to the fire is the hickory chips. |
| 12 | Keep feeding these amazing little fellows to the charcoal. |
| 13 | The flavor comes out of these chips and you cannot do without them. |
| 14 | Make sure the fat and chips don"t light up your whole dinner and ruin it. |
| 15 | Cooking: a moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. |
| 16 | As the meat cooks turn it often, do not let it burn, do not baste it with anything. |
| 17 | Don"t cover the grill and don"t stray too far -- fire is always hiding in the wings. |
| 18 | Here is the catch -- the trick -- the hard part, is the timing. |
| 19 | You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. |
| 20 | As soon as the meat turns brown it"s time to eat. |
| 21 | You can use the small strips you cut off to judge just when things are perfect. |
| 22 | Special purpose sauce: (don"t eat it cold, it"s awful) 1 bottle open pit, one bottle a-1 sauce, ?c of molasses. |
| 23 | Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. |
| 24 | Alt. |
| 25 | Without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. |
| 26 | Sauce can be stored and re-used, but remember it will have pork fat in it now |
