USA Today reached out to some of the country's most renowned food writers and critics, and assembled a list not only of their favorites, but of ribs that are renowned far and wide for their smoky perfection. The only criterion that they provided these panelists was that their picks needed to be bone-in ribs best eaten with your hands and a pile of napkins.

Archibald's BBQ made the list!

"I love the pork ribs at Archibald's," John T. Edge told us. "They have a great char, come slathered in an orange-hued vinegary sauce, and require — as great pork ribs do — a tug of the incisors to loosen meat from bone."

The restaurant has been run by the Archibald family since it opened in 1962, and today it’s run by George Archibald Jr. who sticks with the same recipe his father used. Ribs are smoked low and slow over hickory wood, and served out of a little shack. Grab a rack and a cup of sauce, snag a picnic table, and enter barbecue nirvana.

See the full list here...

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