Envision a proto-human tribe padding warily through the fragrant ashes of a forest fire as they follow a particularly seductive scent. When they stumble upon the charred carcass of a wild boar they squat and poke their fingers into its side. They sniff their hands, then lick their greasy digits. The magical blend of warm protein, molten fat, and unctuous collagen in the roasted meat is a narcotic elixir and it addicts them on first bite. They become focused, obsessed with tugging out the rib bones and scraping them clean between their teeth, moaning and shaking their heads. The aromas make their nostrils smile and the flavors cause their mouths to weep. They sing praises to their gods.
Now imagine your tribe, your family and friends, moaning in ecstasy and praising your name in your own back yard. You can make it happen if you follow my step by step guide below. With this recipe you will make ribs better than any you have ever tasted in a restaurant and good enough to bring home a trophy in a cookoff (in fact, several readers have written to me that they have done exactly that with this recipe). I share this with you after years of studying at the feet of the masters, judging at barbecue competitions including the Jack Daniel's World Championship, and sucking on a lot of bones.
There may be a few more steps in this process than you like, but it's not hard and we're talking competition grade meat here. If you love ribs, follow this recipe, and you can cook it on either a charcoal or gas grill, and you will thank me as so many others have.
