Steven Raichlen's Barbecue! Bible

Posts Tagged ‘St. Louis’

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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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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RIBS, Take 2

NO RIB RACK? NO PROBLEM One of the best-selling items in Steven's Best of Barbecue line of grilling products is a rib rack that holds four racks of ribs. (Find it at www.grilling4all.com.) It was designed, of course, for indirect grilling, and fits perfectly in the center of a kettle grill. But Steven's assistant was forced to improvise recently when she learned, shortly after landing at LAX, that she was the designated cook for the evening and...

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