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