Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’


Make My Day! As a new feature, we'll be publishing guest blogs in this space about once a month. Share your barbecueing experiences with us in a short paragraph accompanied by a digital photo. Submissions should be sent to, and may be edited for content and clarity. Our first guest "blogger" is Alberto Robles, aka "Grillslinger," who is a very active participant on our Barbecue Board. (His logo is above.) He offered us his recipe...

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True 'Que in NY  New York is undergoing a veritable barbecue renaissance, with new barbecue joints proliferating like proverbial mushrooms after a rainstorm. Newcomers include Rib, Daisy May's, and Dinosaur Barbecue in Harlem. Steven recently checked out RUB (short for Righteous Urban Barbecue) in Chelsea and found exemplary ribs ((robustly spiced and redolent with wood smoke); burnt edges that really were burnt edges (crusty bits of brisket...

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Storm Trooper  Of course, Steven would never ask an employee to do anything he wouldn't do himself. But grilling conditions are admittedly better in February where he lives--Florida--than they are where his assistant lives--Ohio. Here's Nancy, gamely testing recipes for Steven's next book, Raichlen on Ribs! to be published this Spring by Workman Publishing. She served the ribs at her Super Bowl party, and reports some guests were so enthusiastic...

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Short ribs, anyone?

Short ribs, anyone? Here they sizzle on a charcoal grill at one of Steven's favorite Korean restaurants in Los Angeles, Soot Bul Jeep. Each table has a charcoal burning hibachi in the center and you get to cook your barbecue the way you like it. The rib meat is thinly sliced and marinated with soy sauce, garlic, sugar, and sesame oil. You eat it moo shi style--wrapped in lettuce leaves with grilled garlic, chili, bean paste, and rice and it's absolutely...

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BBQ Diplomacy

Barbecue diplomacy? Perhaps that's one way to get international relations back on track. This picture was taken at the legendary Rendezvous in Memphis, where I introduced German magazine reporter Gerhard Waldherr of Die Stern to Rendezvous co-owner John Vergos (center)--and the joy of Memphis style, dry ribs. The pit in the background is charcoal fired and the process is more akin to grilling than smoking. (The Rendezvous uses no wood.) The cooked...

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Big John’s Alabama Bar-B-Que

Best Joint: Big John's Alabama Bar-B-Que Where: 5707 North 40th Street, Tampa, Florida 33610 Phone: 813-626-9800 or 813-628-9353 Online: Are you kidding? These guys don't fool with no stinkin' PC! What: They serve pork, ribs, chickin, rabbit and other good stuff. Why: No don't leave! It's actually safe neighborhood and the place isn't on fire, but you may want to get your order to go if the smoke is too thick for you in the dining room....

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