Barbecued Ribs

This is an adaptation of a recipe given to us by Twillard Mayweather of Memphis, Tennessee. His secret to succulent ribs was to barbecue the meat in a deep pit, with hickory, for the better part of a day, but our version -- created with a little help from Chris Schlesinger, co-author of The Thrill of the Grill -- works well for home use. See the recipe for Barbecued Ribs »Ben Fink

This is an adaptation of a recipe given to us by Twillard Mayweather of Memphis, Tennessee. His secret to succulent ribs was to barbecue the meat in a deep pit, with hickory, for the better part of a day, but our version—created with a little help from Chris Schlesinger, co-author of The Thrill of the Grill (William Morrow, 1990)—works well for home use.