Food Network
Arriving at the perfect ribs recipe often depends on which part of America you’re in — and just how messy you want to get. Just a few ingredient changes can take you from the vinegar hills of the Carolinas to the brown sugar–rubbed streets of Memphis. When I asked you all for your input on this recipe, I had to first figure out where to land on the map as far as cooking style — and Kansas City took the lead! Your votes steered me toward using pork ribs over beef, and most of you opted for a rub and a sauce (my personal choice, too). I thought we should keep the ingredient count low, so this rub calls for just five pantry pulls — then the rub is repurposed into an ingredient in the sauce. As for the cooking technique, “slow and low” isn’t just the title of a fun Beastie Boys song from the ’80s, it is the mantra of all expert barbecuers. Make sure to plan ahead so you’re dining on time, and if you don’t already have a good temperature read on your grill, get an oven thermometer. It’s a great buy, usually under $10. To catch the next poll, follow me @SunnyAnderson on Twitter.
