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Superstition across the southeastern United States holds that eating hog jowls, collard greens, and black-eyed peas on New Year’s Day will make a person healthy, wealthy, and wise. Hog jowl, which is the cheek of a pig, is a flavorful and fatty meat that is usually cured or smoked. Hard to believe a food as rich and fat-laden as hog jowl is linked to health and prosperity. These meager foods have always been a symbol of plenty for people who are often very poor. The “good-luck” traditions of black-eyed peas in the Southern United States date back to the Civil War, when Union troops ravaged Southern lands, destroying crops and taking all livestock. All that was left were black-eyed peas, which were considered to be fodder for horses and other animals; as a result, many Southerners subsisted on this protein-rich and hearty legume.

Rack of lamb is the rib section of the lamb, extending from the shoulder to the loin. The majority of lamb is graded as choice or prime, so it is not difficult to find a good-quality rack. Lamb is available at most quality butcher houses or grocery stores. When selecting a rack of lamb, make sure that the backbone, or chine, has been removed. This will make slicing each lamb chop easier, prior to serving. If you’ve shied away from serving lamb to your picky eaters, give this recipe a spin; it is one of my family’s favorites. Keep in mind that my kids are just as picky eaters as yours. Rack of lamb is the best way to introduce children to the distinct deep flavor of lamb meat, the only downside being the relatively high price per pound. There is something about “lamb on a stick” that appeals to the young ones. In the end, though, it is the flavor of this recipe that will have the kids requesting second helpings.

A full slab of beef short ribs usually contains 3 to 4 bones and is typically 8 to 10 inches square. The thickness will vary depending on the butcher but ranges from 2 to 5 inches. There are several ways beef ribs are cut and presented to the consumer besides the full slab. The ribs can be individually cut with a size similar to a pork country-style rib, cross-cut across the bones about 1/2 inch thick, or cut into boneless steaks. Beef ribs are less common to my barbecue region than pork ribs. I always look forward to working with cuts of meat that aren’t on the Big Bob Gibson menu. This recipe is one I created while working for the Kingsford charcoal company in 2007. I love the intense beefy flavor of the seasoned juices that result from this preparation; the juices can be drizzled back over the beef ribs or used to flavor a side dish such as mashed potatoes.