We get four barbecue masters to weigh in on what makes each barbecue region unique
Oh yeah, check out the glaze on that one. It's finger-lickin' good. And what about the juicy, tender meat on that one? To die for. We're talking about ribs here, the staple of any backyard summer barbecue worth remembering.
Sure, burgers and hot dogs are great, and we have nothing against folks who just want to throw a quick, casual afternoon party on the weekend; burgers and franks are great for that. And there's certainly an art and technique to them.
But if you really want to impress the neighbors, you have to have some ribs. There's a primal appeal to eating meat straight off the bone, and a perfectly cooked rack of ribs certainly satisfies that craving. Sure, it's a lot of work. And sure, it can get pretty pricey. But it's worth every minute and every penny.
Since you'll be spending some cash to impress, we made sure to pull together some real showstoppers. Here are a few highlights:
So what are you waiting for? Fire up that cooker and get ready to tell the neighbors, "Hey, check out these racks."
Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.