I consider ribs to be one of the holy trinities of low-and-slow barbecue, but getting them just right (i.e. the perfect bite that doesn’t “fall of the bone” despite popular lore, kissed with just the right amount of seasoning and smoke) takes practice. 

Here to get you started in the right direction is the winningest woman in competition barbecue and owner of Memphis Barbecue Co., Melissa Cookston, with her 10 Tips for Rib Perfection.