Pat: Our first taste of national recognition came in 1997, when our pork ribs were voted "the best ribs in Memphis" by the local media. After the votes were cast, the Today show came calling. Tony and I wound up being featured on a segment with Al Roker. Al's enthusiasm for our cooking made others take notice—it was a big moment. It's important to note that we did not become rib masters overnight. It took time to learn the appropriate techniques. Tender, slow-cooked spare ribs require a certain amount of skill and experience. We got ours, and now we are going to give you yours.
Gina: All I can say about ribs is: Girl, get yourself a man that can grill and let him light it up!
When you're ready to pull that first slab of ribs off the grill, try to lift them with your tongs. Your tongs should make contact with the ribs only about halfway down the slab. If the slab is flexible (it should easily bend to a 45-degree angle downward), that's a good indication that your ribs are ready. The meat should easily pull away from the bone.
