Where There's No Smoke, Can There Be Fire?

             All-Weather Pork Ribs Wait Out a Rainy Spring  
                      
I got so excited by today's NY Times' headline Dining article, grilling expert Steven Raichlen's bold exposé of smoke-free barbecue.  Full of anticipation, I grabbed the cappucino (Juliano's, 90th and Lex) and left the paper behind.  

Luckily, the piece was easily retrieved. As a bit of background, Steven has been around the globe many times, chronicling the world's grilling and barbecue foodways.  From The Barbecue Bible through his current release, Planet Barbecue, he teaches us how to prep the grill, how to smoke and singe, marinate and macerate. And now, how to cook ribs in the oven without the aid of smoke. 

What's the difference between grilling and barbecue?  Take your 'cue from this article. 

Don't miss this recipe for luscious Grilled Artisanal Bacon.