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Flesh Of The Pig Ala Bob Greenberg (And Secre

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.5) by 2 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.