Paula: Do you have a spirit animal? Or, more to the point, do you have a Rib Spirit Animal? Mine would be a Memphis-style dry rub made with peppery red spices and a kiss of brown sugar. My go-to technique, two hours over a wood-infused fire followed by two hours in a low oven, works perfectly every time.
Scott: Are you implying that one can have a multitude of spirit animals classified by bone type? Because I am intrigued by that possibility.