Step 1: Gather charcoal and a grill. For optimal results, I recommend using a charcoal grill because, once ignited, the charcoal imparts an incredible and genuine old school grill flavor. (By old school, I refer to the grilling style from the 50s, 60s, 70s, and even the 80s.) I favor a mix of hickory and oak (3:1) or occasionally pecan with a few wood blocks added.

in around corner edges.

Step 2: MEAT. Clean meat with cold water and remove any undesired fat along with (optional) the skin on the underside of the bone. Splash on Carolina Bob's Grillin' Splash and let rest for 10-20 minutes. Salt and pepper if desired. Generously sprinkle with Carolina Bob's All Purpose Seasoning and let rest another 20 minutes in the refrigerator. Meat is now

ready to grill.

Step 3: FIRE: I use charcoal fluid, but any method will do; however, if you use lighter fluid, you'll need to let the fire burn for 20 minutes to burn off any chemical taste. Once coals turn white or near-white, spread them evenly and place grate on grill You're now ready to start grillin'! My recipe actually originated in the bootcamps of the Vietnam Era. Big ups to Sarge, my dear friend.

Step 4: Grillin' time: Place ribs on the grill. bone side down. Or even better, use a

grill rack and arrange them on their sides first. Contain flareups by splashing Carolina Bob's Grillin Splash directly onto coals. If it gets on the ribs, no big deal! It'll add flavor and help maintain the best cooking temperature for a moderately low and slow cooking process. Turn ribs in accordance with overall temperature, being careful not to burn them. Turn ribs every 7-10 minutes and grill about 1.5 hours or until meat draws back slightly from

the bone. Cover with foil and let rest. Then serve and enjoy!