Smokey Pork Ribs

Steve LOVES ribs!!! Last night I decided to smoke a full rack of pork ribs all by myself. Let me clarify something here....I love to BBQ but Steve is the big meat BBQ guy, not me. So I was a little worried, but I really wanted to attempt this on my own. "I can do this!", I told myself over and over as I was basting those bad boys every 15 minutes! Hoping againt a repeat of my first BBQ disaster years back (aka burning...no charring, $50.00 worth of filet mignon), I set out to prove myself worth of the title "BBQ Diva" that was, of course, self given! To my suprise, they turned out awsome! I mean slap your mama good!!!! Samantha ate 4 herself and cleaned her bones better than I did. Steve was so proud. The next day, Sami asked me "mama, can we have ribs again for dinner?" Ahhh sweet success! Ladies, try this for your man !! I'm tell'in you, he will be forever yours!!

Serves 2 hungry peeps or 4 regular

1 rack of pork ribs
1/3 cup salt
1/3 cup garlic powder
1/4 cup pepper
Favorite BBq sauce
Basting juice - recipe follows
Hickory wood chips
Foil

Basting Juice:
In a medium size bowl combine all the ingred. and set aside.

3/4 cup white vinegar
3/4 cup fresh lemon juice
5-6 dashes worchestire sauce
3-4 dashes tabasco
1 onion, cut into half moon slices about 1/4 in. thick
2 tsp. salt
pepper to taste
2-3 cups water

Soak the wood chips in water for 30 minutes. Then drain the water and make 2 foil packets full of wood chips. Poke holes in the foil packets to let the smoke escape. Place one on each side of your grill.

Heat your grill - indirectly, to 250. Indirectly means that you only use the outside burners. The middle not make heat.

Rinse and pat dry the ribs. Don't skip this step!!!
Sprinkle the ribs very liberally on both sides with the salt, garlic powder and pepper.

Place the ribs in the middle of the grill once you see the smoke starting to perfume out the sides of the grill.

Every 15 minutes for the next 2-3 hours, baste the ribs with the basting juice to keep them moist. Dont skip this step either. When the ribs start to pull away from the bone, they are ready. To check, lift up one side and pull it towards the other. If the ribs pull apart, they are done. It maight take longer than 3 hours depending on your grill.