Recipes

Cut the ribs in half making 4 pieces which works better on my grill than two large pieces.

Heat the coals on the grill and have temperature about 250 degrees.

Soak some wood chips in water and let stand until grill is ready.

I use a combination of hickory, pecan, and red oak chips.

Before cooking any kind of pork, prepare the meat by rinsing under running water, dry with paper towel.

Place meat in a large dish and sprinkle with vinegar.

Use enough to cover the ribs and have a little left in the bottom of the dish.

Then, apply a moderate amount of salt and black pepper over all surfaces.

The salt & pepper will flavor the meat and the excess will have cooked off by the time it is done.

When the grill is ready, add the pork and pour the remaining vinegar in the dish over the meat. I apply a mopping sauce (See my recipe which is included in my cookbook) every 30 minutes turning the meat each time I baste.

When preparing Barbecue on the grill, DO NOT use any barbecue sauce until the last 20-30 minutes of cooking. The sauce will burn.