Steven Raichlen's Barbecue! Bible

North America (U.S. and Canada)

Sweet-and-Smoky Barbecue Sauce

Ask most Americans to describe the perfect barbecue sauce and they’ll evoke a thick, sweet, red, ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In […]

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Lone Star Steak Rub

If you want a rub with plenty of heat and not a lick of sugar, this lean, mean seasoning is your ticket. There are some foods God never meant to […]

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Bacon Sundaes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV […]

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Kansas City-Style Spareribs

One of America’s barbecue icons, not to mention the dish that made Kansas City famous—spareribs rubbed with spices, sprayed with apple cider and whiskey, and sizzled with a sweet and […]

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Texas Toast

Serve this recipe with Texas Shoulder Clod.

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Sazón Rub

Puerto Rico may be a US territory, but its food palate is rich with international flavors. Like this pig powder. No pit boss in Puerto Rico would dream of making […]

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