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Flesh Of The Pig Ala Bob Greenberg

Category: Pork

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 6 users

Ingredients:

MMMMMBASIC RIBS

3 lb Country Ribs or other
1 cup Cider Vinegar
2 tbsp Black Pepper fine ground
2 tbsp Garlic Salt

MMMMMSAUCE FOR REHEATING

1 Open Pit small bottle
1 Small Bottle A-1 Sauce
1/4 cup Molasses
1 Supply of Hickory Chips

Instructions:

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.