Steven Raichlen's Barbecue! Bible

Pork

Making Bacon

Credit: “Excerpted from The Meat Hook Meat Book by Tom Mylan (Artisan Books). Copyright © 2014. Photo by Michael Harlan Turkell.”

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Dinosaur-Style Ribs

Photo by Daniel Krieger

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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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Grilled Pork Jerky (Bak Kua)

A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork.

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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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Sweet & Garlicky Pork Chops

One of the constants in the world of barbecue is the pairing of grilled meats with garlic. Another is the use of sugar- or honey-based marinade to counterpoint the richness […]

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German Whole Hog (Spanferkel)

The summun bonum of German barbecue, spanferkel is a whole hog slathered with a spice-scented seasoning paste, spit roasted over wood, and glazed with three ingredients near and dear to […]

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Cousin Dave’s Chocolate Chipotle Ribs

My cousin Dave is the other professional griller in the family — with a PhD, he’s a university anthropologist by day and a barbecue fanatic at night and on the […]

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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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