The caveman grilleth

You can't beat ribs, says barbecue guru Steven Raichlen

Don't throw that fat away. Raichlen uses drippings from lamb ribs to brush onto pita bread before grilling it, too. (Jonathan Wiggs/Globe Staff ) Jonathan Wiggs/Globe Staff

By Joe Yonan

Globe Staff / June 14, 2006

E-mail|
Reprints|

Text size – +

Moroccan-style lamb ribs turn round and round on a gas rotisserie, getting darker by the minute, as the sound of crackling fat competes with birdsong. Wood chips bathe Caribbean pork ribs in smoke inside a huge charcoal grill, and the smell of dry-rubbed beef wafts over from yet another, smaller grill and mingles with the sea breeze. (Full article: 1880 words)