6 c. thinly sliced raw potatoes
2 c. water
1/2 tsp. salt
4 thinly sliced onions
1 c. cream of celery or mushroom soup
1 c. milk

Take 1 side of beef or pork ribs, spread Barbecue Rub over ribs. Refrigerate for at least 2 hours. Prepare grill with charcoal and pecan wood. Place side of ribs on grill (NOT DIRECTLY OVER FIRE). Let smoke for 1 1/2 hours. Take off of grill; wrap in aluminum foil. Place back on grill for 2 to 3 hours longer. Internal temperature should be 160°F to 170°F.