Steven Raichlen's Barbecue! Bible

North America (U.S. and Canada)

Dinosaur-Style Ribs

Photo by Daniel Krieger

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Candied Bacon Sundaes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV […]

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Apple Spice Baby Backs with Cider-Rum Barbecue Sauce

I’ve given these ribs an apple theme—you smoke them with apple wood chips and serve them with a made-from-scratch cider-rum barbecue sauce. Once you master the process, you can infinitely […]

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Barbecued Chicken

My family uses organic chicken from a local Martha’s Vineyard nonprofit called the Farm Institute, but you can choose to use whatever chicken you like for this recipe, along with […]

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Memphis-Style Ribs

It never fails to amaze me how one simple idea can give birth to so many great regional variations. Consider ribs. The pork rib is one of the most perfect […]

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Zinfandel Barbecue Sauce

What’s the best wine to serve with barbecue? One often named by the pros is zinfandel. Born on California’s sun-baked slopes, zinfandel is a strong, brawny wine with the vigor […]

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Bubba-Lina Vinegar Sauce

It takes a lot of gumption to serve a North Carolina-style vinegar sauce in Kansas City, home of America’s favorite sweet sauce. But Jeff Stehney, head of the Slaughterhouse Five […]

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Firehouse Jack’s Mustard Sauce

In South Carolina and parts of Georgia, barbecue isn’t complete without a sweet, tangy, yellow-brown sauce based on mustard. The basic ingredients are mustard (often the yellow ballpark variety) with […]

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White Barbecue Sauce

In northern Alabama, barbecue simply isn’t worth eating without a tangy white sauce the chief ingredients of which are vinegar, mayonnaise, and black pepper — the way it’s served at […]

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North Carolina Pulled Pork

Pork shoulder cooked smoky as a fireplace, succulent as a biscuit dipped in bacon fat, and tender enough to pull apart with your fingers — such is North Carolina barbecue. […]

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Pig Picker Pucker Sauce

The Carolinas (particularly the northeastern part of North Carolina) occupy a unique position in the realm of American barbecue. Unlike the rest of the country, which enjoys ketchup-based sauces, the […]

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