Barbecue diplomacy? Perhaps that’s one way to get international relations back on track. This picture was taken at the legendary Rendezvous in Memphis, where I introduced German magazine reporter Gerhard Waldherr of Die Stern to Rendezvous co-owner John Vergos (center)—and the joy of Memphis style, dry ribs. The pit in the background is charcoal fired and the process is more akin to grilling than smoking. (The Rendezvous uses no wood.) The cooked slabs of ribs are swabbed with vinegar mop and thickly crusted with a barbecue rub. You’ll find my version of the recipe in BBQ USA.