Pork ribs are one of the most popular food when it comes to barbecues .

1, 21/2 to 4 pound rack of ribs
Kosher salt
Fresh ground black pepper
Granulated garlic, to taste
rosemary barbecue sauce or your favorite homemade barbecue sauce

1. Cut off the flap from the underside of the ribs. Remove the membrane by running a sharp, thin bladed knife underneath it.
2. Next, insert your finger to loosen the membrane so that you can pull it off. You may use a clean towel to keep your fingers     from    slipping off. Don't be discouraged if the membrane breaks; simply try again.
3. Cut off part of the cartilage from the large end of the ribs to form a nice rectangular shaped rack. You can use this part and     the flap    for barbecued pork or roast it directly over the charcoal or flame to snack on while the pork ribs are cooking.
4. Prepare the grill for indirect cooking.
5. Season the ribs on both sides with kosher salt, fresh ground black pepper, and granulated garlic, to taste.
6. Place them on the grate, rib side down, over the drip pan. Place the cover on the grill with the vents wide open and allow the     ribs to    roast for 1 1/2 to 2 hours.
7. Add 8 charcoal briquettes on each side every hour.
8. Brush on a generous amount of your favorite barbecue sauce during the last 10 minutes of cooking.

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