Naturally, there’s always bound to be lots of regional debates about “proper” barbecue, and let’s face it, here in America, we can’t even come to a consensus on the simple pork-versus-beef issue, much less the different styles of sauces, or the merits of dry rubbing and wet mopping, or even what type of wood to use for smoking. But I think that we can all agree that, at the very least, proper barbecue must be tender and succulent, and so that’s all I really look for these days: Has the meat been cooked long enough to become tender, and has it been cooked low enough to retain succulence? As long as that’s been achieved, then I can probably get down with whatever type of sauce is in play (Carolina-style is my favorite though). As promised, I made another trip to B Side BBQ in West Oakland today, this time for some ribs, specifically, their “Dark and Stormy” St. Louis-style Ribs, pictured above. So, are the ribs at B Side tender and succulent? Why, yes they are. Just twist the bone and it’ll slide right out. Automatic stamp of approval. Done.