Here's a link to the L.A. Times article today by Russ Parsons,
"Simplicity is the Key to Perfect Grilling." http://tinyurl.com/5ndaqf

Incidentally, he agrees that it's a good idea to remove the membrane
from pork spareribs. Not that I expect those who don't to change
their minds. :-)

The Food section today also has a nice Indian-ish recipe for grilled
leg of lamb. Definitely sounds good enough to try. Seems to me I saw
boneless leg of lamb at TJ's recently. -aem