Ribs . . . . . continued . . . . . . . .

And you thought I'd post another picture of ribs? I didn't take any other rib pictures. Maybe next time. ■ So now we take off from whence we ended . . . . . so, I had purchased some ribs from Sam's Club - pork ribs to be somewhat exact. The rib expert - Terry - had told us that we must take the "skin/membrane" off in order to properly cook and eat ribs. And he's right. He told Holly the secret to getting the membrane off and she's been doing it ever since. I've never done it, so I can't tell you how, but I can tell you that you must remove it. ■■■ Step 1 is to remover the membrane. ■■■ Step 2: Season the ribs with both Adobo (a Mexican spice found in most grocery stores - and with coarse ground black pepper. It's a good, simple spice combination with which to begin. ■■■ Step 3: This assumes that you're going to cook your ribs on a charcoal grill. Put your coals to once side of the grill. We're going to cook these with indirect heat. If you have hickory chips (or substitute your favorite wood) so much the better. ■■■ Step 4: Now put your ribs on the grill - but not over the coals. Put the cover on the grill - we're going to slow cook the ribs for a couple of hours. ■■■ Step 5: Basting - after the ribs have been slowly cooking for about a half hour to 45 minutes baste the ribs with your favorite BBQ sauce. Put the cover back on and let them slowly cook for another couple of hours. ■■■ Watch your heat! Thist is supposed to be a slow cooking process. Try and keep the heat at 300º, or so. Too much heat and you'll dry them out. Too little heat, or time, and they won't be done. ■■■ Above all remember that cooking isn't a science (although someone told me that baking was/is) and it, just like anything, takes experience. ■■■ Oh, and Step 5: eat. ■■■■ And I almost forgot - I had those ribs for lunch today. Still delicious. Mmm . . . . .