2 slabs of ribs
2 bottles barbecue sauce, your choice
1 Weber grill
10 lbs. Kingsford charcoal
1 gulf light lighter fluid
2 lg. sweet onions, diced
1 lg. aluminum foil roasting pan
2 chunks hickory wood

Start charcoal on the side with the side rails for the Weber (be sure to use Gulf light, no after taste). Soak the 2 Hickory chunks of wood in water for 15 minutes while the charcoal is getting ready. Cut extra fat off of the 2 slabs of ribs. Punch about 15 holes in the bottom of the large aluminum roasting pan. Place the ribs bone side down in the roasting pan. Place pan in the center of the Weber. There should not be any fire under the pan only on each side. Place one Hickory chunk on each pile of burning Kingsford charcoal. Make sure bottom vents are open all the way and the top vent is 1/2 open. Place lid on Weber and do not open for 1 hour. This will put Hickory taste into the ribs. After 1 hour lift lid and place the 2 diced large sweet onions on the ribs. Add 8 pieces of Kingsford charcoal to each side. Replace lid do not peek. Leave on 1 more hour. After this 1 hour lift lid again, add 8 more Kingsford charcoal coals to each side. Add the 2 bottles of sauce to the top of the ribs with the onions on them. Replace lid and cook 1 more hour. At the end of this hour check ribs if sauce is thick and sticking well on the ribs, go ahead and serve, if not do not be afraid to cook for another hour. You will not burn them up as long as you keep your coals to the side no fire under pan. The longer they cook the better they get.