2 lbs. slab pork ribs
1 can Creole seasoning salt
1 (16 oz.) bottle white vinegar
2 sm. lemons
1 (10 oz.) bottle Worcestershire sauce
1 qt. water
1 (10 lb.) bag Kingsford coals
Barbecue sauce of your choice
Grill
Food mop or brush

Trim fat from ribs (marinate if so desired 2 to 3 hours or longer with vinegar, lemons and Worcestershire sauce). Make a mop solution with vinegar, lemons and Worcestershire to use during cooking.

Prepare coals in grill. Light and let coals turn white. Spread evenly in grill. Place ribs on grill to cook; let brown on both sides. Turn often; mop with solution throughout cooking to insure tenderness.

When ribs are done, before removing from grill, mop both sides with barbecue sauce. The taste is not in the sauce, but in the cooking process. Have a good meal!