Steven Raichlen's Barbecue! Bible

North America (U.S. and Canada)

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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Apple Spice Baby Backs with Cider-Rum Barbecue Sauce

I’ve given these ribs an apple theme—you smoke them with apple wood chips and serve them with a made-from-scratch cider-rum barbecue sauce. Once you master the process, you can infinitely […]

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Beer-Can Turkey

Use this recipe as an alternative to the famous Beer-Can Chicken.

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Oaxacan Pork Fajitas

It’s hard to remember American cuisine without fajitas, but there was a time when you had to travel to Texas (specifically to Ninfa’s restaurant in Houston) to try them. Who […]

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Dinosaur-Style Ribs

Photo by Daniel Krieger

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St. Louis Pork Steaks

Mention St. Louis barbecue to most Americans and what comes to mind is ribs. Indeed, there’s even a St. Louis rib cut—spareribs with the brisket removed. But visit a typical St. […]

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