I have long been a fan of duck confit, a dish in which duck (usually the leg and thigh portion) is covered in duck fat, slow roasted, then refrigerated in the fat until ready to re-heat and use in any number of dishes.  Ultra-rich and tender due to its braising in the fat for several hours, the end product simply can't be beaten!

So the other day, I decided to take that same concept and apply it to the grill in order to create "smoked ribs confit."  In the recipe below, baby back ribs are covered in pork fat then cooked on the smoker or grill for several hours before being chilled in the fat.  Once the ribs have firmed up (this is an important step as the ribs will be too tender to remove intact while still hot), they are placed back on the smoker or grill and smoked over high heat until golden brown.