Barbeque Ribs

3 slabs sm. to med. size pork ribs
1/2 cup lemon juice
1/3 cup Louisiana Hot Sauce
1 cup Worcestershire sauce
1 cup A-1 steak sauce
1 cup Kraft Barbeque Sauce
1/3 cup liquid Hickory Smoke
1 1/2 tsp. garlic salt
3 tsp. onion salt
2 tsp. black peppers

Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips. Wash and
rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper
evenly. Cover with lemon juice and hot sauce. Let set in cool place
several hours or overnight in refrigerator.
Heat grill, preferably with charcoal briquettes - hickory wood. Wait for
coals to turn white. Place meat on grill, turn often. If flare-up of flame
douse with clear water. The meat should cook slowly with a cover to absorb
ample flavor.

Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both
sides. When meat begins to pull away from bone, remove from heat. Preserve
remaining sauce.

Jenn in Middle Missouri

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