Chris Lilly is one of America’s most renowned pitmasters, and with good reason. He took over the pit at the circa-1925 barbecue joint a couple of decades ago, introducing new sauces and rubs to the equation, and suddenly Big Bob Gibson’s was on the map. He’s best known for his Alabama-style white sauce, a tangy concoction that best complements his smoked chicken, but his ribs are not to be missed. After being liberally seasoned with his award-winning dry rub, they’re pit-smoked low and slow over hickory wood, then glazed toward the end with his famous red sauce and honey. The end result is sweet, smoky, spicy, tender, juicy, and just about everything you’d look for in a rib.