I would parboil the ribs for 30 minutes. Heat the grill to medium.

Mix a solution of cider vinegar and water 50/50

Put the drained hickory chips into a smoker box (small iron or steel box to hold the chips, or wrp them in 2 layers of foil and pierce multiple times to allow the smoke to escape and place on hot lava rock or steel plate.

Place ribs on grill and spray or brush with vinegar/water while cooking, aprox. 1 hour depending on thickness.

Use BBQ sauce of choice during the last 10 – 15 minutes of cooking. MAny sauces will become a little bitter if cooked longer.

Hope this was helpful!

Place a slab of pork baby back ribs in heavy duty aluminum foil, pour a can of beer over the ribs, close and carefully seal the foil, place ribs on pre-heated grill. Let ribs steam in the beer until the meat is pulling away from the bones. Remove ribs from foil and place on grill, brown ribs, 5-10 minutes before ribs are to be removed from the grill slather them with your favorite barbecue sauce. Awesome ribs…

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.