by David Carr

Created on: July 28, 2009   Last Updated: August 02, 2009

Nothing screams summertime more than the smell of hot barbecue grills punctuated with the sweet, perfumed undertones of suntan lotion. It doesn't matter if it's hamburgers, hot dogs, or steaks nothing steals the show like baby back ribs. The secret is knowing the fundamentals that will make you the king, or queen, of the grill. These are a few easy tricks of the trade that will show your friends you have BBQ skills to be reckoned with.

First and foremost, the secret isn't always in the sauce. The sauces you use are tantamount with the way you prepare your ribs. On that point lets talk about how to handle your ribs before you hear the sizzle of the grill.

Baby back ribs are great for grilling because they offer a high enough fat content to allow them to get through a lengthy cooking process and still have that that delicious buttery texture. One of the things you have to realize about that fat is that it is actually a connective tissue that has to be cooked away slowly. It also contributes 80% of that wonderful porky flavor we all love. The taste of your dish should be able to stand on it's own merit with no sauce at all.

As you are selecting your ribs at the store or butcher shop look at the underside of the rib. Does it look like it has a white film across the bones? That is a natural membrane all ribs have. Most butchers will be happy to remove it for you. If you feel confident about it you can remove it at home. It is just a matter of loosening a corner on the widest, fattiest side, grabbing it with a clean, dry towel, and peeling it back. Doing this will go a long way towards giving you a more tender rib.

The next step is seasoning the meat. I recommend the old standard, kosher salt and fresh ground black pepper. Once your ribs are seasoned it's time to sear them on the grill. Searing is just that. Place the meat on the grill just long enough to make nice grill marks. It is a common misconception that searing seals in moisture. It doesn't. What it does do is add another layer of flavor. Now you have to ask yourself an important question, "To smoke or not to smoke?"

I say yes! Baby backs are synonymous with a smokey undertone. Of course, there are some really good reasons not to smoke. Geography? Maybe you live in an apartment complex and don't want to get evicted this weekend. Time? It can be time consuming to smoke your ribs (about 60-90 minutes). Or perhaps you don't have a smoker. Did you know you could actually turn your grill into a makeshift

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