Still, I bruised my ribs pulling myself out of the pool yesterday (a quality problem, says friend and de-stress guru Judy Martin, a Beverly Hills or Hollywood problem, though I do not live within the boundaries of either mythical City).

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It stepped on my leg, kicked my leg, broke six ribs and ripped up my shoulder.

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Among the standards, brisket, ribs, chicken and pulled pork, the pork ribs were my favorite, almost too tender, but really capturing the smoke and dry rub flavor without being too dry.

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The Salt Lick actually serves up the best beef ribs imaginable, my personal favorite, but their most popular item is brisket and thanks to the size of the cut and the care they take, it loses little in translation.

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Giving up ribs and eating my daily dose of Chipotle has been the toughest thing, but I think it's hard mostly because we've all gotten used to the expectation that our meals just have to have meat or we're missing out.

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If days like those are as infrequent in your life as they are in mine, try my version - Bittman's Faster Grilled Ribs variation.

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It is not my favorite rib joint, though it is high on my list, but for whatever reason, their ribs travel exquisitely.

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He counted that scrawny horse's ribs a thousand times for me and my sister, and then counted them many more times for his grandchildren.

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For my second try I braised the remaining racks of wild boar ribs, then cut them up and cooked them in a Chinese-style noodle soup, which would often contain chopped meats on the bone including pork ribs or duck or chicken.

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