During the NFL draft some buddies and I like to get together and fire up the grill. We cook all sorts of meats in honor of America's favorite past time. What goes better with football than meat? Day one was all about pork. I smoked a few racks of pork ribs and pork shoulder for pulled pork sliders. For rib choices most stores offer two choices — spare ribs or baby back ribs. The spare ribs are larger in size because they come from the bottom part of the rib cage. They contain more bone, and not as much meat as the baby backs. I like using spare ribs for smoking because they have more fat, which can melt away during smoking and leave more tender ribs. One type of rib isn't necessarily better than the other, it's just a matter of choice.
When the BBQ is on all drinks are fair game. In this case we opened a saucy little Spanish number I picked up at Whole Foods. For about $6 it's a decent Garnacha from Spain, but the 2010 Monte Oton from Campo de Borja is a little one dimensional.