2 slabs pork ribs (not country style ribs)
2 chickens, halved

Trim all excess fat from ribs/chickens, leave skin on chicken.

SAUCE:

1 lg. bottle BBQ sauce (not family size) (Kraft)
1 bottle of water (use BBQ sauce bottle)
3 tbsp. Morton all-nature seasoning or any all-purpose seasoning
1 1/2 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. salt
3 tbsp. Tabasco sauce

Marinade:

Lightly sprinkle with: Morton's all-nature seasoning; salt; paprika. Cover with foil or saran wrap for at least 1 1/2 to 2 hours or longer.

Mix sauce ingredients and bring to boil in large pot; let simmer.

Cook marinated meat, without sauce, until 90% done with grill cover closed. If cooking both chicken and ribs, cook chicken first on hottest coals; if cooking ribs only, make sure coals are cool enough to cook, not fry ribs. Use medium setting on gas grill. Coat all sides with sauce, cook for additional 5 minute, turning as necessary to avoid burning. After additional 5 minutes, recoat fully cooked meat and remove from grill. NOTE: You can dip meat into sauce to ensure complete coverage.

To reheat meat, cover with foil and heat at 200 degrees for 1 hour.

Smoking occurs from closing cover on grill. If you don't have a cover for your grill, buy hickory smoke flavored BBQ sauce or use hickory chips.