Anonymous Tue May 23 19:42:44 2006

---------BASIC RIBS------

3 pounds country ribs or other

1 cup cider vinegar

2 tablespoon black pepper fine ground

2 tablespoon salt

---------SAUCE FOR RE-HEATING------

1 small bottle Open Pit Sauce

1 small bottle A-1 Sauce

1/4 cup molasses

1 supply hickory chips

Regular old supermarket pork. Spare ribs, country ribs, or any other pork. Not too much fat.

Cut off any gross excess fat 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 cup 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 325F oven for 15-20 minutes. Sauce can be stored

and re-used, but remember it will have pork fat in it now. Posted to the BBQ List by Carey

Starzinger on Jun 07, 1996.