Rib roast masters share their secrets (John Kass, Chicago Tribune, 12/21/06)
Discriminating foodies know Wiviott to be a barbecue master and the Doctor of Ribs. If you wish to learn to cook proper ribs, go to his site at www.wiviott.com. Wiviott was gracious enough to send in his rib roast recipe and the ingredients for his fantastic rub, which I'll include here.

Readers get a turn as judge, jury, chef (John Kass, Chicago Tribune, 7/5/06)
Is there anything more sublime on the tongue of man than a Dragon Turd and a cold beer? A jalapeno pepper cored and seeded, stuffed with spicy sausage, wrapped in thick bacon (secured with toothpicks) and set on a wood smoker, to be cooked low and slow, a chunk of hickory on the coals. But the credit does not belong to me. It belongs to Chicago's professor of ribs, Gary Wiviott.

Dads, it's your day to stick to your ribs (John Kass, Chicago Tribune, 6/18/06)
And, if you're looking for something extra to smoke, why not try some Dragon Turds? My wife has expressly forbidden me the use of the term. But she doesn't write the column, and by the time she reads this, it'll be too late. Besides, that's what Gary Wiviott, Chicago's esteemed Doctor of Ribs, calls them.

Oh, Thelma; Sox fans are no quilters (John Kass, Chicago Tribune, 10/26/05)
Thelma's was recommended to me by Gary Wiviott, Chicago's doctor of ribs. Gary said I should visit Thelma's, and as always when it comes to barbecue, the doctor was correct.

5-step strategy for getting most flavor out of 4th (John Kass, Chicago Tribune, 7/1/05)
"The two rules are: Don't do this on a wood deck, and wear shoes," Wiviott said. "I tried doing it without shoes once. That wasn't too smart. I learned."

The gift that says `I love you, Dad' is right on 'cue (John Kass, Chicago Tribune, 6/12/05)
I burn coals, the way I was taught by Doctor of Ribs Gary Wiviott. And the main thing to remember is that if you love your husband or father on Father's Day, you'll get him a smoker.

Food pyramid missing block labeled `tasty' (John Kass, Chicago Tribune, 4/22/05)
Also absent from the new pyramid are smoked back ribs served over a slice of white bread, as offered by the great Chicago barbecue master, Gary Wiviott, who will soon be teaching summer rib-smoking to readers of this column, so stay tuned.

BBQ barons have what it takes to be White House chef (John Kass, Chicago Tribune, 2/23/05)
"At the White House, the rib meat should come clean off the bone, but not fall off the bone," Wiviott said. "I won't serve `meat Jello' at the White House. I'll serve ribs. The president has teeth."

Barbecue doctor is the answer to ailing ribs (John Kass, Chicago Tribune, 4/25/04)
So I called the barbecue aficionados who are hunting authentic Southern-style joints in the Chicago area. After much whining and pleading, they agreed to intercede with another member of their group, barbecue master Gary Wiviott. "He's the best there is," said Peter Engler, a genetic researcher at the University of Chicago.

Slow Foodists and the Search for the Perfect Rib (Mike Sula, Chicago Reader, 4/24/04)
Wiviott persuaded the owner, Mike Qaisi, to let him behind the bulletproof glass barrier separating the staff from the customers. He examined the aquarium-style smoker in the kitchen while peppering Qaisi with questions about how he cares for his ribs: "How do you keep them? Do you wrap them in foil? Do you freeze them? What kind of wood? Where do you get the wood?"

Maven of smoked meats cooks for sheer love of it (Leah Zeldes, Lerner Publications)
In the past seven or eight years, the 51-year-old Sauganash resident estimates, he's cooked over 2 tons of barbecue. Not commercially -- he's not a paid chef -- and not competitively -- he doesn't go in for barbecue contests: Just for the love of it. "I'm a barbecue slut," Wiviott says.