On the day before cooking, place the ribs in a deep aluminum tray. Season to taste with salt, pepper, garlic powder, and Creole seasoning. Add the Worcestershire sauce to the tray. Add enough 7-Up or beer to almost cover the ribs. Cover and refrigerate overnight.

On game day light the fire and allow it to die down a bit. Move the coals to one end of the grill, and then place the ribs on the opposite end. (If using a gas grill light one burner to low heat and place the ribs on the “cold” side of the grill.) Shut the lid of the grill and allow the ribs to cook 4 to 6 hours. During cooking, turn the ribs several times and baste with the barbecue sauce. This will seal in the flavor. Wood chips can be added to the fire anytime during cooking (for gas grills place chips in a smoke pouch of aluminum foil with several holes in it).

Makes 12 to 15 servings.