Is there a more manly meal than barbecued ribs? Cooked over a fire, you eat them with your hands, ripping meat from the bone with your teeth. They're a summer standard but, of course, to get really good ribs, you need a heavy-duty smoker and about ten hours. Or so we thought until a Southern-born chef told us his secret at-home method of starting them in the oven with a dry rub, then finishing them on the grill with some sauce. The result is fall-off-the-bone tender ribs in just over two hours. Another benefit? It's a fool-proof technique that comes in handy when you've got a boisterous backyard full of people and you've maybe had one too many beers. And apparently, it's not so secret. Bon Appetit's handsome new "The Grilling Book" offers a simple recipe, which we've adapted below.