When I think of summer BBQs, my mind immediately goes to the one food that I know everyone loves - ribs! They are my go-to for family dinners, BBQs with friends, and all summer holidays. Today I’m sharing the easiest recipe that delivers fall-off-the-bone goodness, with a sauce that is simply divine.

If you’re making ribs, you know there are two additional questions you need to tackle - beef vs pork and what style you’ll be making (Carolina, Kansas City, or Memphis). Everyone has an opinion on each so try out the different types and flavors and figure out what’s best for your family.

Beef Ribs vs Pork Ribs

Generally, beef ribs are larger and fattier than pork ribs. And because of that fat, beef ribs have a lot of fat marbling and you know when there is a lot of fat marbling, the flavor will be good. In contrast, pork ribs are more versatile because the flavor tends to be milder due to the lower fat content. I tend to purchase pork ribs more often than beef because they are easier to buy in bulk (hello Costco) and my family prefers the flavor. If you’re cooking for a crowd, serve both and see which your guests prefer.

Style: Kansas City vs Carolina Vs Memphis

There are four main styles of BBQ in the US - Kansas City, Carolina, and Memphis (in no particular order). Here is how you know which is which:

• Kansas City: Dominated by tomato and molasses-based sauces, Kansas City BBQ typically uses a dry rub before putting the meat into a BBQ smoker. This is typically served with thick and sweet sauces on the side.

• Carolina: Slow-roasted pork with two sub-varieties - Lexington and Eastern. Lexington relies on a sauce made from ketchup and vinegar. Eastern is topped with a mayonnaise-based sauce. Carolina BBQ is one of the oldest forms of BBQ.

• Memphis: There are two different ways ribs are done with this style. Wet rubs are mixed in a delicious sauce before being placed on the ribs and into a smoker. The second style is to only use a dry-rub on the ribs before being placed in the cooker. Like other styles, ribs are slow cooked and extra sauce is served on the side.

No offense to those BBQ region loyalits, but I combine styles to make something my family truly loves. The key is the dry-rub, followed by low and slow cooking. I don’t own a smoker and make mine initially in the oven, finishing them off on the grill. But if you have a smoker, use it. If you’re using your oven, I bake them covered at 275 degrees F for three hours.

The Best Ribs You’ll Eat This Summer

If you’re short on time and can’t make a sauce or the dry rub, there is a cheater option for you. Simply purchase the packaged pork ribs at your local Costco that already has the dry rub on them. Place them in foil and follow the cooking instructions above. You can then use your favorite bottled sauce. You will still have fall-off-the-bone tender ribs that are semi-homemade. Enjoy!