Whenever there's a fire going, I turn cro-magnon. My mind whispers a chant on repeat: "must put meat on fire".

So when I first started using the grill, I would do just that - put the meat directly on the fire. This resulted in tough, overcooked, inedible burned mounds. After a few fist shakes to the skies, I did some research and discovered the beauty of two - zone grilling. Use the cooler side to cook your food thoroughly, even tenderize it going low and slow, then use the hot zone to sear your food to perfection. Genius.   

Now, grilling can turn into a spectacle of a disaster with a crowd of hungry folks - usually slightly inebriated - watching your every move. Embrace your grill by yourself first. Become friends and watch how she wont let you down, once you've figured each other out. Plus, when you grill for yourself, you actually get to eat all the things. That's what I call a win-win situation.

Grilled Baby Back Ribs

Ingredients
About 4-6 servings

2 baby back ribs
2 Tablespoons garlic powder
2 Tablespoons black pepper
2 Tablespoons salt
2 Tablespoons paprika
2 Tablespoons gochugaru
¼ cup Sweet Baby Ray’s BBQ sauce

Steps
1. Pull off the tough membrane on the bone side of the ribs with paper towels.

2. Using your hands, mix the spices, and rub all over the ribs. Leave in the fridge at least for 30 minutes, up to overnight.

3. Wrap each rack of ribs in foil. Put on the “cool” zone of the grill for about 3 hours.

4. Carefully take the ribs out of the foil pouches and brush BBQ sauce on them. Put on the "hot" zone of the grill for about 5 minutes each side, depending on how charred you want it.