I barely even have to chew," my friend Jeffrey said, pausing for a moment from sucking sticky-sweet barbecue sauce off the business end of a baby back rib. "They fall right off the bone." He and I and about a dozen of my friends were hovering over aluminum trays outfitted with racks of the smoked-then-grilled ribs, each worthy of the ultimate rib compliment. We alternated mouthfuls of succulent meat with sips from sweaty bottles of Blue Moon, our fingers tacking to the sides, leaving smudged sauce... More >>>