Make sure the hog's been cleaned and is dead. Take rack of ribs(I use
side ribs; we used to have a butcher at the farmer's market who had
large back ribs(the sow must have been over 50; lol)but that butcher is
no longer). Do your rub thingy. Cook ribs in smoker until done.
Refrigerate. A couple of hours before you eat them take them out of
the fridge. Get a charcoal grill going. Now take rack of ribs and cut
out every second rib making sure that the ribs you use have as much
meat as possible on bones while the discarded ribs will have nothing at
all on them or as close to it as possible. Grill the ribs over the
charcoal and brush liberally with your favouite sauce. Plate and
serve. This method ensures that each guest gets some really nice meaty
ribs.