Prep 30 mins
Cook 20 mins
This was an adopted recipe that I think needed a home, and will need to be tweaked. Someday....... :) Titled changed as suggested.....;o)
- 3 lbs country ribs
- 1 cup cider vinegar
- 2 tablespoons black pepper, fine ground
- 2 tablespoons garlic salt
Sauce for re-heating
- 1 (16 ounce) bottle Open Pit Barbecue Sauce
- 1 (16 ounce) bottle A.1. Original Sauce
- 1⁄4 cup molasses
- hickory chips
- Cut off any gross excess fat from the pork, 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.