ribs

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Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I'm skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs.
We can wake ourselves up by increasing our oxygen level by breathing deeply. Or conversely, we can put ourselves to sleep with a kind of meditation of shallow breathing, and repeating silently the words to the rhythmic "in" and "out" like a mantra.
Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say I thought of it, but I got the idea from a man utterly obsessed with pork, smoke, and fire: Chris Shepherd of Underbelly in Houston, Texas.
Ribs--crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce--invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking.
His obsession for coffee -- at least two pots a day -- and his love for grilling and smoking meat have something to do with it.
A few weeks ago, Rob Baas had the idea to reimagine the fast food McRib as real barbecue.
Here's a look at my crystal ball for Planet Barbecue 2015.
The riblets tasted clearly of the herbal marinade/rub and they tasted clearly of lamb.
Now move the tip of your middle finger to the tip of your thumb. Again, press the base of your thumb with the forefinger
So what does make for a perfect rib, according to some of the country's leading experts? Tenderness, sauce-to-meat ratio, smokiness, and good charring.
Anything that is marinated and slow-cooked for anywhere between three to 14 hours has got to be an art.
You can screw around with burgers or pizza, but you can't screw around with barbecue.
Whether it's a family dish that's been passed down for generations, a recipe that's used to celebrate our religion, or something that's indicative of our culture, food has a way of tracing our roots back to their beginnings and defining who we are.
Tim Carman told us, "For me, barbecue spareribs should not fall off the bone like those ubiquitous braised short ribs you