Today Show
WATCH ME GRILL RIBS ON THE TODAY SHOW A clip from yesterday’s Today Show appearance in which I answer the eternal question, “What is it about ribs?” The post Today Show appeared first on...
View ArticleClik here to view.
MYRON MIXON
NEW KID ON THE BLOCK Miami welcomes Pride and Joy, Myron Mixon’s new restaurant in the Winwood District. Baby back ribs and brisket served with the obligatory white bread. Check out that smoke ring! SR...
View ArticleClik here to view.
FETTE SAU
WHO IS THIS MAN AND WHY IS HE SMILING? If you live in Brooklyn, you know… And if you don’t, it’s time for a pilgrimage to Fette Sau BBQ in Williamsburg. Some of the spiciest, smokiest, soulful-est ‘que...
View ArticleClik here to view.
BBQ IQ
TEST YOUR BBQ IQ This shot was taken at one of the best “New Wave” barbecue joints in North America. Take a close look at the brisket, ribs, and hot links. Can anyone tell us where? The post BBQ IQ...
View ArticleClik here to view.
ST. LOUIS RIBS
WHAT YOU REALLY WANT–ST. LOUIS STYLE RIBS Above are the ribs I made recently for a photo shoot for Fine Cooking magazine–story to come out in June. The recipe for the rub is as follows: 1/4 cup each...
View ArticleClik here to view.
RIBS
ANATOMY OF A GREAT RIB So what constitutes a great pork rib? For me, there are five attributes: 1. Spice-crusted “bark” (exterior); 2. Visible red smoke ring; 3. Pronounced smoke flavor, but not so...
View ArticleClik here to view.
LAMB RIBS
ON THE LAMB Pork and beef ribs grab most of the attention–and barbecue sauce!–but lamb ribs are fantastic smoked and grilled. Above, they are prepared Chinatown style, smoked over tea and apple wood,...
View ArticleBig Red Barbeque Starting ‘Em Young
We love hearing from teachers (in my mind the important profession) who use barbecue to teach life lessons to their students. The following comes from our teacher-friend Allen Frecker, who augments the...
View Article22 Rib Tips! Up Your Game with Slabs & Bones
The rib is the most perfect morsel of meat known to man, and these 22 tips will deliver perfect ribs again and again! Choose the right rib. Baby backs make great starter ribs — they’re tender,...
View ArticleClik here to view.
Raichlen on Regional-Style Ribs!
You might think that a rib is a rib is a rib — throw enough spice and wood smoke in its general direction, and you’ll wind up with respectable bones. The fact is that, while cooking ribs is not...
View ArticleFive Essential Barbecue Tips from John Stage of New York’s Legendary Dinosaur...
Photo by Brent Herrig Photography John Stage never set out to launch a barbecue empire. Thirty years ago, the biker turned pit master took a makeshift smoker/grill—made from a halved 55-gallon drum—on...
View ArticleClik here to view.
The 3-2-1 Method for Ribs
In a field as disorderly as barbecue, numbers bring a certain comfort. Perhaps that explains the popularity of the 3-2-1 method for cooking ribs. Not familiar with it? I first encountered the technique...
View ArticleClik here to view.
The “McRob” McRib: A REAL Barbecued Rib Sandwich
All photos by Rob Baas. You know our friend and Barbecue Board member Rob Baas. A few weeks ago the Project Smoke fire wrangler, BBQ U alum, and all around master of live fire cooking had the idea to...
View ArticleClik here to view.
Ribs with a Rub (and Maybe a Glaze)
From time to time, we ask friends and colleagues to write guest blog posts for BarbecueBible.com. Today’s post—on rubs and ribs—is by Katie Workman, author of Dinner Solved! and The Mom 100 Cookbook....
View ArticleClik here to view.
Revealed: Our 12 Most Popular Recipes
Left two photos by Richard Dallett. Right two photos by Ben Fink from The Barbecue! Bible (Workman). The headline says it all: the 12 all time most popular recipes on BarbecueBible.com. Here they are...
View ArticleClik here to view.
Ribs in a Hurry: 5 Great Techniques
Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through...
View ArticleClik here to view.
Cure Ribs in Ham Brine to Make Honey Ham Ribs
Photo by Richard Dallett. Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say I...
View Article3-2-1 Ribs Revisited: Is It Time for New Math?
Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for...
View ArticleClik here to view.
The Top 10 Recipes of 2016
Photos by Richard Dallett. 2016 was a very full year, with the release of the Project Smoke cookbook and a book tour, the launch of Project Smoke Season Two, lots of great eating—and tons of new...
View ArticleClik here to view.
Our Top 5 Trending BBQ Recipes of 2017 (So Far)
Right Photo by Rob Baas. It may still be winter, but it seems many of you have kept on smoking and grilling right through the chilly temps. Good barbecue doesn’t need a reason or a season. Here are...
View Article