3 slabs sm. to med. size pork ribs
1/2 c. lemon juice
1/3 c. Louisiana Hot Sauce
1 c. Worcestershire sauce
1 c. A-1 steak sauce
1 c. Kraft Barbeque Sauce
1/3 c. liquid Hickory Smoke
1 1/2 tsp. garlic salt
3 tsp. onion salt
2 tsp. black peppers

Use 7 lbs. charcoal briquets and 1 lb. of wet hickory chips.

Wash - rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper evenly. Cover with lemon juice and hot sauce. Let set in cool place several hours or overnight in refrigerator.

Heat grill, preferably with charcoal briquets - hickory wood. Wait for coals to turn white. Place meat on grill, turn often. If flare-up of flame douse with clear water. The meat should cook slowly with a cover to absorb ample flavor.

Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When meat begins to pull away from bone, remove from heat. Preserve remaining sauce.