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Flesh of the Pig Ala Bob Greenberg (And Secret Sauce)

Flesh of the Pig Ala Bob Greenberg (And Secret Sauce) is built on Country Ribs Or Other C Cider Vinegar and Black Pepper Fine Ground Tb Garlic Salt. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 lb
• 2 tbsp

Method (preview)

1. 1

   Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.

2. 2

   You'll ruin everything if you cook the meat unevenly.

3. 3

   You may compensate by scoring the meat.

4. 4

   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.

5. 5

   This sweetens the meat.

6. 6

   The key to the fire is the hickory chips.

7. 7

   Keep feeding these amazing little fellows to the charcoal.

8. 8

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

9. 9

   Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness.

10. 10

    Don't cover the grill and don't stray too far -- fire is always hiding in the wings.

11. 11

    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.

12. 12

    As soon as the meat turns brown it's time to eat.

13. 13

    You can use the small strips you cut off to judge just when things are perfect.

14. 14

    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.