Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

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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Today Show

WATCH ME GRILL RIBS ON THE TODAY SHOW A clip from yesterday's Today Show appearance in which I answer the eternal question, "What is it about ribs?"

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A 4th of July Menu, Part II: Lone Star Beef Ribs with Bare Bones Barbecue Sauce

A 4TH OF JULY MENU, PART II: LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE On Tuesday, we kicked off our Independence Day countdown with some spicy jalapeno shrimp kabobs. This week, we're turning to the, er, meat of the matter with some of the biggest bones around. LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE When it comes to ribs, Texas lies at the opposite end of the spectrum from Kansas City or Memphis. Texans prepare ribs with simple seasonings...

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YEAR OF THE RIBS

NEW YEAR'S RESOLUTION NUMBER 6: COOK MORE RIBS 2012 will be the "Year of the Rib" here at www.barbecuebible.com. In May, Workman will publish a revised edition of Raichlen on Ribs: The new title will be The Best Ribs Ever. The new book will feature three regional American rib menus with sizzling new recipes. We're also coming out with new rib spices, including a Memphis mustard rub, Carolina pit powder, and an incredible new peppercorn-fennel rub...

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GUAM BBQ

GUAMANIAN BARBECUE ENTHUSIAST  Steven is the first person to acknowledge that it would have been impossible for him to write about the world's barbecue cultures without the help of its most passionate practitioners--people who have shared either their knowledge, recipes, contacts, etc. One of these people is Rueben Olivas of barbecue-obsessed Guam. Rueben is a firefighter there (we're sure his grilling skills are appreciated at the firehouse)...

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Ribs, Take 2

RIBS, RIBS, RIBS  Okay, folks. After my story entitled "Ribs Without Smoke" appeared in the New York Times, I know a lot of you will regard me as me a heretic: Ribs. So I wanted to show you how to do ribs the right way--ribs slow smoked on the grill with fragrant clouds of hickory smoke. And in anticipation of the Kentucky Derby (Saturday, May 7), I'm sharing my recipe for Mint Julep Ribs--smoke-roasted in the traditional way: Mint Julep...

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LE MAITRE DU GRILL 2011

LE MAITRE DU GRILL, 2011 ("THE GRILL MASTER")    Steven is framed in the viewfinder of our new high-tech HD (high definition) camera.    Steven prepares to barbecue Kansas City-style ribs on a rib rack.    Indian cheese kebabs (for the recipe and story, see Planet Barbecue).    Lomo al trapo--beef tenderloin roasted in a salt- and cloth-crust.

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