Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

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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Barbecue University™

My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs

My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs

Twelve years ago this month, I began working for Steven Raichlen, the world’s foremost authority on international grilling and barbecue. My first major project was testing recipes for Steven's book Best Ribs Ever. My brand-new Weber Performer—I didn’t own a smoker in those days—and I turned out slab after slab of ribs during the spring of 2005, which I would vacuum seal and pack with frozen gel packs and overnight to Steven’s home in Miami....

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Our Top 5 Trending BBQ Recipes of 2017 (So Far)

Our Top 5 Trending BBQ Recipes of 2017 (So Far)

Right photo by Rob Baas. It may still be winter, but it seems many of you have kept on smoking and grilling right through the chilly temps. Good barbecue doesn’t need a reason or a season. Here are some recipes that were especially popular on BarbecueBible.com during January and February. Enjoy! [caption id="attachment_15707" align="alignnone" width="500"] Photo by Richard Dallett[/caption] Chinatown Ribs If you think the sweet-salty-umami flavors of Chinese ribs are...

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The Top 10 Recipes of 2016

The Top 10 Recipes of 2016

Photos by Richard Dallett. 2016 was a very full year, with the release of the Project Smoke cookbook and a book tour, the launch of Project Smoke Season Two, lots of great eating—and tons of new recipes on the site. Besides the ones we already revealed as our most popular recipes of all time, these recipes were tops on BarbecueBible.com during 2016. Barbecued Pork Belly Bacon is about smoke and salt. Barbecue is about smoke and spice. They join forces in this barbecued pork belly. What is most remarkable about this sizzling, spice-crusted barbecued...

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3-2-1 Ribs Revisited: Is It Time for New Math?

3-2-1 Ribs Revisited: Is It Time for New Math?

Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs. Last year, in what turned out to be one of my most visited blog posts to date, I wrote: And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them will react with delight and will declare you a genius. ...

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