Far be it from me to even attempt to step on such hallowed ground and declare that my method is the "best way to cook ribs." I can only offer you my recipe for ribs and my preference for cooking them.

I use either "spareribs" or "baby back ribs" for this recipe. Spareribs have larger bones and take longer to cook. Baby back ribs have smaller bones, just right for finger food, and more tender meat requiring less cooking time. Baby back ribs cost about twice as much as spareribs.

I like to "brine" my ribs overnight by curing them in a brine made up of sweet, (apple cider), sour, (apple cider vinegar) and salt. The brine tenderizes the meat as it takes on the sweet flavor of the apple cider.

I prefer my ribs seasoned "dry", a spice mixture rubbed onto the ribs. No sauce, ever. I don't want a sticky, cloying mop of ketchup interfering with my carnivorous appetite. Meat only please.

I have toyed with innumerable dry-rub spice concoctions, everything from ginger-curry to Moroccan harissa. But I have concluded that only one dry rub spice mixture works for me-Paul Prudhomme's "Meat Magic."

As you may know, Chef Prudhomme was the original "Cajun Cook" from New Orleans. Mr. Prudhomme was sautéing "Blackened Redfish" and "Barbecued Ribs" years before "Live with Emeril" ever aired on the Food Network.

Chef Paul's meat magic is a "secret blend of salt, herbs, spices, dehydrated garlic, paprika and dehydrated onion." Don't even try to guess what is in it, you'll spend far more time and money investing in spices than the $3.99 it costs for a 2 ounce bottle of "Meat Magic."

Place the rack of spareribs in a large, deep glass dish or in a 2-gallon ziploc bag. Don't use a metal dish, it will react with the brine and mar the taste of the pork.

Pour in the apple cider, apple cider vinegar, salt, peppercorns, cloves and bay leaves. Cover the dish with clear plastic film and refrigerate the spareribs overnight.

The next day, remove the ribs from the brine. Reserve the brine. Rub the rack of spareribs with the "Meat Magic." Note: Sometimes I add a sprinkle of sugar, salt and fresh ground black pepper for extra flavor.

Prepare the barbecue fire. Place an aluminum drip pan in the center of the rack which holds the coals.

When the coals are ready, pour some of the reserved brine into the aluminum drip pan. The brine will create steam during the cooking process, keeping the meat moist and giving it the sweet flavor from the apple cider.

Place the rack of spareribs on the grill. Cover the grill, leaving both the bottom and top air vents open. Check the ribs often, turning them about every 15 minutes. Barbecue the ribs until tender, you will see the meat start to pull away from the bones.

Pull the spareribs off the grill and lest rest for 10 minutes before cutting. Carve the rack into individual ribs and serve.

For a classic Summer menu, serve the ribs with a side dish of Haricot Vert Salad and Chocolate Ice Cream for dessert.