I don’t even really like ribs, but this (lengthy) post from my pal Roach makes me both hungry (and thirsty–I want a patio day now!):
TwoBlog » Let the Ribfests begin!
I’ve been cooking Ribs for several years now and I must say that I am no slouch. I can state with confidence that every person who has tasted ”Ribs a la Roach” has given them great reviews. So, for posterity and in the hopes of providing you with some new ideas to incorporate into your BBQing techniques, I will now share some of the processes I use to make my best possible fall-off-the-bone pork ribs:
He doesn’t give away all his secrets, though–he tells you the ingredients in his sauce, but not the proportions or process. You have to keep some mystery in these things.
