crawfish boil at the house, one of the guests was an 86 year old Frenchman named Jean Moreau who I have gotten to know pretty well over the last few years.  Dude has done it all, including being on the faculty at Yale (law professor), fighting in a war, hunting wild boar on horseback in the French countryside, etc.  He has 8 great grandchildren, lives by himself, and has lost very little (if anything) mentally - dude is smart as hell!  His family is from a small town near Montpellier, and currently he owns an import company that is bringing in some pretty cool wines from the south of France. He splits time between Atlanta and France. I made 3 racks of st. louis cut ribs on the egg, done in my usual memphis style, dry rub only.  Jean is a very accomplished chef (he brought an apple tarte that was to die for), but this was one of his first experiences with American BBQ, believe it or not.  The dude very nearly ate a whole rack himself, and then said, in his pepe le pew accent "this is something that the majority of French people would love, but very few would admit it.  this meat is extraordinary!"  He went on to write down the recipe in full, including the process, and said that he will make this for his family at their farm, with a freshly killed wild boar, when he returns to France in August.  American BBQ in the South of France - Tres Bien!

BBG