INGREDIENTS

INSTRUCTIONS

Regular old supermarket pork. Spare ribs, country ribs, or any other
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. You'll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Don't use pepper mills, or other
peppers.) It doesn't seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you don't
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole
dinner and ruin it.  Cooking: A moderate hot fire a couple of inches or
more from the  meat, and a grill of reasonable cleanness. As the meat
cooks turn it  often, do not let it burn, do not baste it with
anything. Don't cover  the grill and don't stray too far -- fire is
always hiding in the  wings. Here is the catch -- the trick -- the hard
part, is the  timing. 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.  As soon as the meat turns brown it's time to eat. You
can use the  small strips you cut off to judge just when things are
perfect.  Special Purpose Sauce: (don't eat it cold, it's awful) 1
bottle Open  Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the  sauce until slow boil, dump in the cold pork from the
fridge. alt.  without sauce wrap the meat in foil and heat at 325 oven
for 15-20  minutes. Sauce can be stored and re-used, but remember it
will have  pork fat in it now.  Posted to MealMaster Recipes List,
Digest #158  Date: Fri, 07 Jun 1996 07:36:05 -0700  From:
cstarz@teleport.com (Carey Starzinger)

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