Update: In what the barbecue news blogs have called the Cinderella story of 2005, of the 18 countries and hundreds of teams competing, Barefoot in the Pork placed third for its rib entry.

Here is an adapted recipe for BITP's pork ribs and rub, letting your home grill serve as a slow smoker.

This is a meal we love to have on one of those classic crisp fall days -- the kind that makes you want to put on a sweater and tuck into a dish that is truly comforting. We like to use pork loin (not the tenderloin) because the layer of fat (I know...) gets nice and crispy and sinfully flavorful. The root veggies caramelize, too, giving the whole dish great depth of flavor.

by Eve Chenu and Tobin McGill

Photograph by Marla Camp 

Courtesy of Tecolote Farm

Adapted from The New Orleans Cookbook

By Jesse Griffiths