The BBQ Report

Labor day is coming, time for first-time rib cookers to try their luck. But do you know a spare rib from a baby back? What about country-style? How about beef ribs, ever tempted to cook those?

Here’s an article full of good information about selecting and cooking barbecue ribs. It includes recipes for several rubs, a guide to various cuts of pork and beef ribs, as well as tips like this:

“Most barbecuers refer to the best pork ribs as being 2 and under,’ which means a slab (13 bones) weighs less than 2 pounds,” she says. “I’ve had great luck with slabs that weight 3 and 4 pounds, too … but stay away from the 5-plus pounders. These are usually really cheap and really tough – referred to as dinosaur bones in the business.”