Steven Raichlen's Barbecue! Bible

Recipes

Whiskey-Cured Cold Smoked Salmon

As always, buy fresh wild salmon when you can get it, preferably coho or king.

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Salmon Candy

Tradition calls for cold- or cool-smoking the salmon candy, producing a chewy texture reminiscent of jerky. I opt for a higher temperature, which gives you crusty edges and a moist […]

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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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