The first time I experienced lamb ribs was at Memphis' famed Rendezvous restaurant and since then there has been no turning back. While not readily available at your local grocer, it's worth a call to a butcher to score a couple racks for use in this recipe from Chef Sharon Nahm of E&O in the San Francisco Bay area.
Read MoreHow to Make Smoked BBQ Ribs
I consider ribs to be one of the holy trinities of low-and-slow barbecue, but getting them just right (i.e. the perfect bite that doesn’t “fall of the bone” despite popular lore, kissed with just the right amount of seasoning and smoke) takes practice.
Here to get you started in the right direction is the winningest woman in competition barbecue and owner of Memphis Barbecue Co., Melissa Cookston, with her 10 Tips for Rib Perfection.
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