These lacquered, tender, sticky ribs check all the boxes. This recipe was inspired by the ribs we tried at Harp Barbecue in Raytown, Missouri. For ribs that were assertively spiced, well lacquered, and tender to the bone, we leaned on a charcoal snake, a C-shaped arrangement of charcoal briquettes that burns slowly for 4 hours without interruption. The dry rub consisted only of salt, pepper, and granulated garlic, which provided ample bark while the ribs smoked; and the sauce was a simple…
