Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

Ribs in a Hurry: 5 Great Techniques

Ribs in a Hurry: 5 Great Techniques

Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking. Bet you could go for a slab right now. But wait—it’s a weeknight. And ribs take hours and hours to cook, right? Yes and no. If you’re a devotee of the enormously...

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Revealed: Our 12 Most Popular Recipes

Revealed: Our 12 Most Popular Recipes

Left two photos by Richard Dallett. Right two photos by Ben Fink from The Barbecue! Bible (Workman). The headline says it all: the 12 all time most popular recipes on BarbecueBible.com. Here they are in all their smoky glory. It’s clear that this barbecue community likes meat, meat, and more meat! Especially brisket, ribs, and—no surprise—bacon. One vegetable made this list—the onion bomb—and even it has plenty of beefy, bacon-y goodness. What can I say, folks, but “Grill on!” And be sure to post photos of YOUR masterpieces on the Barbecue Board, my Facebook page, Twitter, and...

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Ribs with a Rub (and Maybe a Glaze)

Ribs with a Rub (and Maybe a Glaze)

From time to time, we ask friends and colleagues to write guest blog posts for BarbecueBible.com. Today’s post—on rubs and ribs—is by Katie Workman, author of Dinner Solved! and The Mom 100 Cookbook. If the name sounds familiar, it is—Katie’s father, Peter Workman, founded Workman Publishing, publisher of her books and my Barbecue! Bible cookbook series. Note: Katie uses a two-step cooking process designed for apartment...

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The “McRob” McRib: A REAL Barbecued Rib Sandwich

The “McRob” McRib: A REAL Barbecued Rib Sandwich

All photos by Rob Baas. You know our friend and Barbecue Board member Rob Baas. A few weeks ago the Project Smoke fire wrangler, BBQ U alum, and all around master of live fire cooking had the idea to reimagine the fast food McRib as real barbecue. Challenge met and expectations surpassed. This is one guest blog I can’t wait to try out on my smoker. –Steven Like so many other American high school kids who needed gas money, my first job was at the local McDonald's. Had the McRib been on the local menu back then, I might be working there still. If ever there was a fast food item with a cult following, it is the McRib. It doesn't really make any sense,...

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The 3-2-1 Method for Ribs

The 3-2-1 Method for Ribs

In a field as disorderly as barbecue, numbers bring a certain comfort. Perhaps that explains the popularity of the 3-2-1 method for cooking ribs. Not familiar with it? I first encountered the technique researching my book Ribs, Ribs, Outrageous Ribs. (Competition barbecuers sometimes call it the “Texas Crutch.”) In a nutshell, you break cooking ribs into 3 time blocks: • 3 hours of smoking unwrapped at 225 degrees, followed by • 2 hours of cooking...

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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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