Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

Five Essential Barbecue Tips from John Stage of New York’s Legendary Dinosaur Bar-B-Que

Five Essential Barbecue Tips from John Stage of New York’s Legendary Dinosaur Bar-B-Que

Photo by Brent Herrig Photography John Stage never set out to launch a barbecue empire. Thirty years ago, the biker turned pit master took a makeshift smoker/grill—made from a halved 55-gallon drum—on the road to motorcycle fairs and festivals, because he believed that bikers deserved a great plate of barbecue, too. You’ll still find Harleys lined up outside Dinosaur Bar-B-Que’s original location in Syracuse, NY, but, travel to any of the other seven restaurants in the Northeast—including the...

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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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Barbecue University

22 Rib Tips! Up Your Game with Slabs & Bones

22 Rib Tips! Up Your Game with Slabs & Bones

The rib is the most perfect morsel of meat known to man, and these 22 tips will deliver perfect ribs again and again! Choose the right rib. Baby backs make great starter ribs -- they’re tender, well-marbled, and quick and easy to cook. When buying ribs, look for plump meaty racks. Avoid “shiners” -- ribs with so much meat removed you see the shiny bones. Pedigree counts: Sure, you can make tasty racks with supermarket ribs, but for really extraordinary bones, use a heritage breed,...

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Big Red Barbeque Starting ‘Em Young

Big Red Barbeque Starting ‘Em Young

We love hearing from teachers (in my mind the important profession) who use barbecue to teach life lessons to their students. The following comes from our teacher-friend Allen Frecker, who augments the academic curriculum at Cincinatti's Hughes STEM High School with a week-long course called Big Red Barbeque. Mr. Frecker shows episodes of Primal Grill and Barbecue University by way of orientation, then takes the students to a...

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LAMB RIBS

ON THE LAMB Pork and beef ribs grab most of the attention--and barbecue sauce!--but lamb ribs are fantastic smoked and grilled. Above, they are prepared Chinatown style, smoked over tea and apple wood, glazed with a hoisin-sesame oil-five spice barbecue sauce (recipe in Best Ribs Ever, page 78; the recipes mentioned below are in the same book). See more ideas below. How do YOU cook lamb ribs? Tandoori-style (India): yogurt marinade with...

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RIBS

ANATOMY OF A GREAT RIB  So what constitutes a great pork rib? For me, there are five attributes: 1. Spice-crusted "bark" (exterior); 2. Visible red smoke ring; 3. Pronounced smoke flavor, but not so much that it overpowers the meat; 4. Intense pork flavor, which is why you gain so much by using a heritage breed like Berkshire or Duroc; 5. Tender to the tooth, but still with a little chew to it. Not so mushy or soft that it falls off...

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ST. LOUIS RIBS

WHAT YOU REALLY WANT--ST. LOUIS STYLE RIBS Above are the ribs I made recently for a photo shoot for Fine Cooking magazine--story to come out in June. The recipe for the rub is as follows: 1/4 cup each sea salt, brown sugar, and sweet paprika 2 tablespoons each smoked paprika and freshly ground black pepper 1 tablespoon each mustard powder and onion powder 1 teaspoon each cumin and celery seed

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BBQ IQ

TEST YOUR BBQ IQ  This shot was taken at one of the best "New Wave" barbecue joints in North America. Take a close look at the brisket, ribs, and hot links. Can anyone tell us where?

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FETTE SAU

WHO IS THIS MAN AND WHY IS HE SMILING? If you live in Brooklyn, you know... And if you don't, it's time for a pilgrimage to Fette Sau BBQ in Williamsburg. Some of the spiciest, smokiest, soulful-est 'que I've had in a long time. Check out these espresso-crusted St. Louis cut spares. Where have YOU eaten lately that's made you see barbecue in a new light?!

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MYRON MIXON

NEW KID ON THE BLOCK Miami welcomes Pride and Joy, Myron Mixon's new restaurant in the Winwood District. Baby back ribs and brisket served with the obligatory white bread. Check out that smoke ring! SR takes a peak in the pit.

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