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1
Cut off any gross excess, and cut them to EVEN thickness.
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2
You'll ruin everything if you cook the meat unevenly.
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3
You may compensate by scoring the meat.
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4
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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5
It doesn't seem to matter how long the ribs soak, or how much vinegar is on them.
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6
Just make sure it hits all sides, you don't have to puncture them.
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7
This sweetens the meat.
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8
The key to the fire is the hickory chips.
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9
Keep feeding these amazing little fellows to the charcoal.
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10
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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11
A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness.
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12
As the meat cooks turn it often, do not let it burn, do not baste it with anything.
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13
Don't cover the grill and don't stray too far -- fire is always hiding in the wings.
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14
Here is the catch -- the trick -- the hard part, is the timing.
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15
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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16
As soon as the meat turns brown it's time to eat.
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17
You can use the small strips you cut off to judge just when things are perfect.
