Steven Raichlen's Barbecue! Bible


Bourbon Pecan Pork Loin with Sweet Black Pepper Anytime Sauce

This recipe is brought to you with support from our sponsor, Stubb’s, who provided the samples and advertising support. C.B. “Stubb” Stubblefield used to say he “was born hungry and […]

Read More →

Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard

Brown ale gives these quick grilled pork chops a soulful malt flavor with hopsy undertones. The mustard, onion, and pork evoke another classic combination: beer and bratwurst.

Read More →

Saarländischer Schwenkbraten

In the schwenker’s homeland, this preparation reigns. This recipe is courtesy of my friend Astrid Weins, whose father hails from the Saarland. If neck meat is unavailable, ask your butcher […]

Read More →

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 →

Maple- and Molasses-Glazed Baby Back Ribs

Four of New England’s most iconic products—maple syrup, molasses, apple cider, and maple wood chips—conspire to make these smoky, sticky ribs irresistible.

Read More →