INGREDIENTS

INSTRUCTIONS

Date: Sun, 25 Feb 1996 13:05:42 -0500
From: Kit Anderson <kit@maine.com>
These are the worlds best ribs. I know. I was born in Memphis and have
lived in Texas and South Carolina. I have tried every way there is to
prepare ribs on the grill. It is dangerous muck about with this recipe. I
once even tried to use spare ribs and my wife almost cried. These are
perfect.  There is a BBQ joint in heaven. It has one thing on the menu.
This is it.
One rack of  baby back pork ribs per moderately hungry person
marinate in cider vinegar for a few minutes
liberal amounts of garlic salt
liberal amounts of canned black pepper
The smoker should be at 200-225F. Use a pan of water in the smoker.
Mesquite, hickory, or oak chunks on natural charcoal. Briquettes are filled
with petroleum and coal and will give you laboratory rats in your bladder.
No amount of homebrew will flush them out either. I won't even discuss the
evils of propane. Should take 2 1/2 hours. For an good afforadble smoker,
look at the Brinkmann's Porfessiona'
That's it? Yep. Don't change a thing. Don't use fresh ground pepper or
cloves of garlic. If you need sauce( you won't ), it goes on the side.  And
yes, chipotles en adobo make for a great BBQ sauce.
CHILE-HEADS DIGEST V2 #251
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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