’Cue Summer

<p>Our experts recommend St. Louis-cut pork ribs (taken from the midsection of the rib cage) for their density and fat content, or spareribs (located toward the hindquarters). Baby backs are quality cuts of meat, but they’re leaner so you miss out on some of the flavor. To ensure uniform cooking, ask your butcher to trim rib racks into an even rectangle. <strong>Perfect Form</strong> • Cooked right, an uncut rack should form a nice arc that either holds firm or begins to crack in the middle when you grip it at one end with a pair of tongs.

Recipe courtesy of Billy Quinn of JB’s Smokeshack on John’s Island—“At home, you really can’t beat beer can chicken; it’s easy and nothing fancy,” says Billy, of the no-frills method of propping the bird on an open, half-full can of beer to grill. He suggests brining the bird (marinating uncooked meat in a solution with a high salt content) as an easy way to add flavor. And rather than beer, he adds apple and cranberry juices to the aluminum can stand for some fruity notes.