I like ribs, I do. I try them every chance I get, or as often as I think that my general health can tolerate. What I don't do too terribly often is make them myself. Others tend to have more time and knowledge than I do, so I eat theirs.
Then yesterday, I went to a 'tour' of a local brewery, and tailgating there was a gentleman with a little Jr Weber and a bowl full of wood chips. I was so enraptured by the smell I walked up to this stranger, talked for 20 minutes, and didn't learn a thing about how he was producing these smells. But an hour or so later, after the 'tour', as I was leaving, he flagged me down and handed me a to-go box of a couple of ribs and some boudain. I don't even like boudain, and this stuff rocked, but my point was the ribs. The were meaty, tender on the inside, but had this amazing crust/bark whatever on the outside. They were almost crunchy and easily the best example of the art form I'd ever tasted.
So now I'm busy researching how to, you know, duplicate this art form, or at the least how to bribe him into sharing a few secrets. Any of the experienced people here have any insight? On the duplicating, not the bribing.