Nothing wrong with a rib that's been smoking all day in some hickory wood chunks outside. But say you don't have seven hours on your hands, and you're hungry, and you want ribs. Chef Brian Bistrong provided us with this really, really simple recipe for St. Louis-style ribs that come out melt-off-the-bone tender. Throw them in some stock and finish them on the grill. With barbecue sauce. And plenty of napkins. Your recommended beer pairing: a very smoky Left Hand Smokejumper imperial porter. [Read More]