Steven Raichlen's Barbecue! Bible

North America (U.S. and Canada)

Kansas City-Style Spareribs

One of America’s barbecue icons, not to mention the dish that made Kansas City famous—spareribs rubbed with spices, sprayed with apple cider and whiskey, and sizzled with a sweet and […]

Read More →

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 […]

Read More →

Beer Can Turkey

Use this recipe as an alternative to the famous Beer Can Chicken.

Read More →

Oaxacan Pork Fajitas

It’s hard to remember American cuisine without fajitas, but there was a time when you had to travel to Texas (specifically to Ninfa’s restaurant in Houston) to try them. Who […]

Read More →

Dinosaur-Style Ribs

Photo by Daniel Krieger

Read More →

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 […]

Read More →

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 […]

Read More →