Pork ribs by Lucy Waverman.Danielle Matar/The Globe and Mail
I'd like to settle the age-old argument about what is better: side ribs or back ribs. Our test kitchen did the research. We made both kinds of ribs by two separate methods and the winner was clear.
Everyone preferred the back ribs – they were meatier, with better texture and more flavour. As for cooking methods, baking ribs in the oven and then finishing them on the barbecue gives a very tender, fall-off-the-bone rib that doesn't have much texture. Grilling them on a low temperature the whole way through helps create a crispy outer layer and a juicy centre. It's a matter of personal preference, but for me the slow-grilled ribs have more oomph.
You can substitute a smoker for the grill in either recipe and follow the same directions. You will be blown away.
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Lucy Waverman