Nothing quite says summer like the tantalizing smell of perfectly barbecued meat wafting through your neighborhood. It's an American tradition. But you're doing your country a disservice if you can't barbecue properly.

There are few foods that you can't throw on a barbecue but the one which stands out as the reason why they've become so ubiquitous is ribs. Do them badly and your buddies will spend a night chucking up. Do them well and you'll be declared God of the BBQ. The guys at Nielsen Massey, tell you how to be the latter:

Knowing your ribs and choosing the right ones

The first step to successful rib grilling is selecting the type of rib that best suits your tastes and budget.  There are several types of pork ribs available at local grocers or specialty meat shops. Popular cuts are spare ribs, St. Louis cut ribs, baby back ribs and country-style ribs.
 
Spare ribs have more bone than meat, but offer excellent flavor and are a little less expensive than baby back ribs. One slab of spare ribs is usually enough for two people.
 
St. Louis ribs (often called barbecue cut or Kansas City cut) are spare ribs with the rib tips removed. These have more meat in-between the bones than baby back ribs and some prefer the taste of them over other cuts.  A 3-3.5 pound slab will serve two people.
 
Baby back ribs are shorter than spare ribs and less fatty. A single serving is usually a half-slab, or whole slab for a healthy appetite.
 
Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as slabs or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.

Click on page 2 for tips on preparing your ribs and a recipe idea.