---------------------------------BASIC RIBS---------------------------------
      3 lb Country Ribs or other

      1 c  Cider Vinegar

      2 T  Black Pepper fine ground

      2 T  Garlic Salt

----------------------------SAUCE FOR RE-HEATING----------------------------
      1    Open Pit small bottle

      1    Small Bottle A-1 Sauce

    1/4 c  Molasses

      1    Supply of Hickory Chips

  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.