I didn’t know Hecky Powell, who died recently at 71 of COVID-19. But I sure knew his ribs, and especially his rib tips. He owned Hecky’s Barbecue, a longstanding rib joint in Evanston, a small place shoehorned into a building at Green Bay Road and Emerson St.

“Explaining his rib methodology, he told the Sun-Times it went like this: Apply a dry rub — based on his mother’s secret recipe — and follow that with 24 to 48 hours of grilling in a smoker. Then, he’d heat the sauce and slather it on.”

Whatever he did, he produced wonderful ribs and rib tips. A former Northwestern student I knew in the late ’80s introduced me to the place. Since Evanston’s a slog of a drive from where we are now, we’ve visited Hecky’s — carryout only — only about once or twice a year in more recent decades.

Still, just by thinking about it, I can picture, and taste, the pound of rib tips we’d usually get. Marvelous. A marvel of the barbecue arts.