Before smoking ribs, be sure to remove the thin membrane, or silverskin, that’s attached to the bone side of the rack. This tough, chewy membrane won’t break down and soften…
First developed at the world famous Franklin Barbecue in Austin, Texas, this technique has now become de rigeur for competitive meat-smoking enthusiasts. Although it is not without its detractors in…
Like father, like son: Chef Todd Richards learned the art of the barbecue from his dad.
Smoking ribs can seem like a daunting process. It's not. Armed with these simple rules, you too can master the art of cooking meat low and slow.
An easy-to-make spice rub gives tenderloin a savory, smoky flavor. Brush with Ancho Chile BBQ sauce, or your own favorite barbecue sauce.
Greek cuisine celebrates the delicious versatility of lamb. Gamey lamb ribs are the perfect canvas for the assertive oregano and fragrant garlic featured in the Mediterranean diet. This recipe uses…
Asian flavors meet American technique in this East-West fusion rib. Never underestimate the number of racks you may end up cooking; these tasty morsels practically demand you to eat several…
The South’s Best Butts Pitmaster Secrets for Southern Barbecue Perfection By Matt Moore (Oxmoor House; $24.95) In Matt Moore’s new book, there are at least five photographs of him chowing…
Red, White, and ’Que Farm-Fresh Foods for the American Grill By Karen Adler and Judith Fertig (Running Press; $25) This book, though not strictly vegetarian, focuses more on grilling goodies…
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