Appears in Cook's Illustrated July/August 2002
Burgers often come off the grill tough, dry, and bulging in the middle—we found an easy solution. To create an easy Labor Day menu, we add ribs, two grilled salads, and a seasonal tart.
We wanted a baby back ribs recipe that would produce juicy, tender, and fully seasoned meat, with an intense smokiness; in short, ribs that would be well worth the time, money, and effort. For ribs that were so flavorful they wouldn’t even ...