One of our favorite things to do is season a rack of pork spare ribs, build a big fire in the backyard, barely open the vent on the smoker and let the rack cook for about seven hours while we’re at work.
If everything goes exactly right the ribs are perfectly cooked and slightly warm when we put the knife to them. The rack pictured is as plain as it gets, seasoned with just salt and pepper. Sometimes we get fancy and do them Cajun or Turkish-style. Yes, there are plenty Muslims who love pork.