he won't tell you to do the nayo. i will tell you. >> and it is best to start with. >> and let me back up on the cabbage, get fresh cabbage and grind it. don't get the stuff in this bag. it is run through a processor. >> we have sugar, plain old white sugar. little sweetness. a little apple cider vinegar and then for ours, see from this point once you do this you can add anything you want, kran raisins. >> jalapeno. >> green peppers. >> cole slaw with a kick. >> that's it. >> that's it. >> is that best to let it sit eight to ten hours. >> why is that. >> to let the flavor of the cabbage, it will soak up the vinegar, the sweetness of it. just let it sit and it is better a few hours later. >> 30 seconds. i don't want you to miss this. this is what we are all about. these ribs right now have been smoked. we finish them on a char grill. i wish i had a little plate here. we can just pull them apart. see how easy that comes apart. >> that's nice. you are going to have to have one. >> we will have one going to a break there