Ribs

• 1). Cut 4 lb. of beef or pork short ribs into 1 1/2-inch-thick pieces.
  
  
• 2). Season the ribs with salt and pepper, and then sprinkle them with the red-wine vinegar so all of them are lightly coated. Together, the spices and vinegar will act as a marinade. You can leave them in a container to marinate in the refrigerator for up to four hours.
  
  
• 3). Heat your gas grill to medium-high heat. Once it's hot, place the ribs onto the grill, and allow the ribs to cook for about six minutes on each side. It is only necessary to turn them once, and you'll know they're done once they are well-browned.
  
  
• 4). Allow the ribs to sit for at least four minutes before serving.
  
  

Chicken

• 1). Rinse four whole chicken breasts in cold water, and then pat them dry with a cloth or paper towels.
  
  
• 2). Lay the chicken breasts side by side in a plastic container or baking dish.
  
  
• 3). Pour a mixture of Italian dressing, barbecue seasoning and barbecue sauce over the uncooked poultry, and let it marinate for at least one hour in the refrigerator. If time permits, you also can cover the baking dish and allow the chicken to marinate in the refrigerator overnight.
  
  
• 4). Preheat your grill to a medium-high heat. Once the grill is hot, place the chicken onto the grill and then cover it. Cook the chicken for 50 minutes, turning it over one time. During the last five minutes, brush a final coating of barbecue sauce onto each piece. You'll know the chicken is done when it's a golden-brown color.