Steven Raichlen's Barbecue! Bible


Quadruple Smoked Potatoes

If you like smoke, you’re going to love these smoked potatoes. The flavor comes at you from all directions—smoky bacon, smoked cheddar cheese, pimentón (Spanish smoked paprika), and of course, […]

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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.

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Bool Kogi (Korean Sesame Grilled Beef)

Bool kogi is eaten like moo shu or fajitas, using lettuce instead of a pancake or tortilla.

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Blackened Redfish

Blackened seafood has become such a fixture on America’s food landscape, it’s hard to remember the commotion New Orleans chef Paul Prudhomme caused when he first demonstrated it on national […]

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Jalapeño Poppers (Cheese-Stuffed, Bacon-Wrapped Jalapeño Peppers)

Size matters—at least when it comes to jalapeños. If using my Best of Barbecue Chile Pepper Roasting Rack, feel free to bring it to the supermarket so you can select […]

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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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