Steven Raichlen's Barbecue! Bible


Triple Thick Pork Chops

Start with thick chops (each tips the scale at over 1 pound), which increases the ratio of interior meat to surface area. (The surface is where the chop dries out.) […]

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Candied Bacon

Watch how it was done with GrillGrates on Steven Raichlen’s Project Smoke:

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Honey Ham Ribs

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 […]

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St. Louis Ribs with Vanilla-Brown Sugar Glaze

The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of […]

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Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

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Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

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