Flesh of the Pig Ala Bob Greenberg (And Secret

Directions

In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper.

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 Make sure the fat and chips don't light up your whole dinner and ruin it. 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.