I credit my mother with my love for cooking. When I was a child, I loved to sit in the kitchen and watch her cook. I would ask her "Mother what's that for?" and "What's this for?" She would patiently answer my questions; and, over time I came full circle back to the kitchen. Spaghetti (either of a few personal recipes), marinated deep-fried chicken, ribs, grilled shrimp, rack of lamb, custard pie,... Frankly, the list would go on and on. What else? Mother's pound cake! Mastering barbecue ribs on the charcoal grill. When I first moved to Texas everyone advertised "World's Best Barbecue!" However, that was not so in a lot of cases. Some of it tasted worse than the wood it was sacrificed over. I decided that I wouldn't be dependent on anyone else but myself and I set to work learning how to handle this dish. Now (after some research along with trial & error) I find it very simple to produce tender, juicy, mouth watering, (and not to mention) completely cooked ribs. My first rack of lamb. To make a horror story somewhat palatable, make sure you let the butcher do the trimming - AND MAKE SURE HE REMOVES THE CHIME BONE!!