Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

Hot Stuff

Our Most Popular Recipes from 2018

Our Most Popular Recipes from 2018

The ringing in of the New Year is always our cue to take a look in the rear-view mirror and identify the most searched topics and recipes on our website, www.barbecuebible.com. Not only is it fun to see where we’ve been, but the data helps us map our editorial path for the coming year. Once again, pork dominated the field in 2018, with everything from pork belly (cured and uncured) to ribs. Here are our top recipes, in order: 1. Bourbon Brown Sugar Smoked Pork Loin ...

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Hot Stuff

What Santa Really Wants: Christmas Ribs

What Santa Really Wants: Christmas Ribs

Like many parents, my husband and I encouraged our young children to leave milk and cookies for Santa and carrots for his magical beasts of burden on Christmas Eve. But did we get it wrong? In hindsight, I bet that jolly old elf would have appreciated a smoky slab of barbecued ribs (not reindeer ribs, of course) and an ice-cold beer to wash them down. The cookies and milk tradition has its origins in Scandinavia, where during the Yule season, children...

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Planet Barbecue

The American Barbecue Specialties You Need to Know About

The American Barbecue Specialties You Need to Know About

America is blessed with an incredibly rich barbecue culture. Many countries grill. Some smoke. But only one—the United States—has a deep, rich, and highly evolved tradition of both barbecuing (smoking) and grilling. Long before the United States was a country (before there were even states to be united!), its inhabitants loved barbecue. Indians of the Pacific Northwest butterflied whole salmon through the belly, pinned them to cedar stakes, and roasted the fish in front of bonfires. Early settlers found a land teaming with game, with rivers and bays brimming with...

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Barbecue University™

Winning Baby Backs for Your Backyard Bash

Winning Baby Backs for Your Backyard Bash

If ribs epitomize barbecue for most Americans, the baby back epitomizes ribs. Cut from high on the hog, just next to the spine, baby backs have tender meat—more so than spareribs—abundant fat, and a convenient shape and size that makes one rack perfect for feeding two people if side dishes are served. (A rack contains 8 ribs at a minimum and 13 at a maximum.) You’ve heard the phrase “fall-off-the-bone tender.” Never, in my opinion, have five words done more harm to the notion of what constitutes good eating. Show me ribs...

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Barbecue University™

Greatest Hits of BBQ U

Greatest Hits of BBQ U

Barbecue University—the incredible hands-on grilling class founded and hosted by Steven Raichlen to share his grilling and barbecue expertise—is just around the corner. One of our favorite springtime tasks is developing the menus. Since 2001, thousands of students have attended these three-day sessions, many traveling thousands of miles to learn the secrets of live-fire cooking from one of the world’s foremost authorities. Hosted by the luxurious Forbes 5-star...

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Planet Barbecue

Celebrate Chinese New Year with Five-Spice Powder Ribs

Celebrate Chinese New Year with Five-Spice Powder Ribs

Have you celebrated the Chinese New Year yet this winter? Why not use what time is left of the 15-day annual celebration, and start a new tradition for your family. As I've written in the past, Chinese culture generally shies away from grilling as a cooking method. But the dishes that are grilled will bring you new flavors that will delight your taste buds and have you marking your calendar for this season every year. Traditionally, we may think of duck...

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Hot Stuff

5 of Our Best Barbecue and Grilling Recipes (Don’t Take Our Word For It: Readers Love These!)

5 of Our Best Barbecue and Grilling Recipes (Don’t Take Our Word For It: Readers Love These!)

Thousands of you have read our list of our 5 most popular recipes of 2017. By popular demand, we're thrilled to expand the list to the next 5 most popular, to give you (our readers!) even more recipes to try. This list is perfect as a Grilling 101 for newcomers, or a wonderful refresher for those of us who have been grilling for years. Kick off your grilling this weekend with these popular recipes: Barbecued Pork Belly Pork belly is for...

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Under the Hood

Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It

Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It

Most grill and smoker designs have been around for decades, even centuries. It’s not often that a manufacturer comes along with something radically new. Well, Kalamazoo Outdoor Gourmet has, and I got to test drive it during the taping of Project Smoke, Season 3. (We used it to smoke pastrami bacon and Korean pulled pork shoulder.) It’s the Kalamazoo Cabinet Smoker and it’s simply one of the most intriguing fusions of high design, ingenious engineering, and primal smoke and fire on Planet Barbecue. You’ve probably heard of Kalamazoo—the manufacturer of super premium grills that perform like Ferraris—and are priced like Ferraris, too. Kalamazoo’s first grill—the...

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Under the Hood

How to Buy A Smoker, Part 2

How to Buy A Smoker, Part 2

If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....

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Barbecue University™

Tips from BUSH’s BBQ Bootcamp Part 2

Tips from BUSH’s BBQ Bootcamp Part 2

It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below is Part 2 of my favorite grilling tips to help you kick off the season the right way. (For Part 1 click here.) 7. Boiling ribs is a rookie mistake Never, EVER boil...

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