Dry-rubbed with spice and slow-smoked for hours on end, barbecue pork ribs can be an obsession. St. Louis ribs are a little fattier -- and, hence, have more flavor -- than the slightly costlier baby backs. Both, though, are worth the messy fingers.
Find the ribs of your dreams at these prime barbecue pits:
Meaty St. Louis ribs are the only kind served at pitmaster Eric Rivkin's place for barbecue and live blues. The ribs are smoked, dry-rubbed and glossed with barbecue sauce -- or not, if that's your preference.
Barebecue boss Al Horowitz serves up moist spice-rubbed smoked baby backs as well as "St. Louie grand backs" at his two houses of 'cue.