2 racks baby back ribs (as lean as possible)
apple cider vinegar
onion powder
garlic powder
black pepper
oregano
brown sugar
tin foil
baking pan
wood smoking chips
sauce brush
barbecue sauce (your favorite - I make my own)

Place ribs in pan. Brush apple cider vinegar - don't be shy. Sprinkle ribs with onion powder, garlic powder, pepper, oregano and brown sugar (not too much sugar or it will be overwhelming).

Note: DO NOT USE SALT WHEN MARINATING SINCE IT PULLS MOISTURE OUT AND TOUGHENS THE MEAT!!! Add salt when grilling, if desired.

Wrap with tin foil tightly and place in refrigerator for at least 8 hours. Overnight is best!

Bake in oven at 200°F for 2 1/2 to 3 hours or until the meat has begun to pull up at the bone where the ribs were cut, that's when the ribs are perfect for grilling.

Light a medium pile of charcoal not too much or too little, enough to cover the bottom of grill where charcoals are barely touching. when coals are red hot they are ready.

Take a couple of large handfuls (don't be shy) of smoking chips and place on tin foil and douse them with water. Wrap tightly. Poke holes only on one side of wrapped chips with a fork all the way across in one row. Place the holes up on lit charcoal.

Note: The foil keeps the chips from burning so they smoke longer.

Cook on grill 4 to 8 minutes on each side. Add your favorite sauce and cook another couple of minutes sauce side up.

ENJOY!!!

Submitted by: Neil Stuckey (Rib Champion)