Ribs

The spare ribs turned out pretty good. I don't know why they are called spare ribs. It's not like the pig had an extra pair that he donated to the cause. Anyway, it took about two hours to cook by the indirect method, that is to build the fire on each side and put the meat on the grill in the middle. We used a rub consisting of equal parts salt, black pepper, brown sugar and paprika, plus a few other things to add interest. We then added barbecue sauce from Stick Fingers in Charleston, SC flavored with Tennessee whiskey. I credit Scotch with helping to make the meal a success. No, I didn't apply the Scotch to the meat, I applied it to me, or rather in me. Whatever the reason, it all turned out swell.