Everyone loves smoked ribs but what you love at home may not necessarily work when you go to enter them in your first barbecue contest as I learned very early on in my competition days. Here's the story of how I got starting in BBQ contests, some tips that I learned for cooking competition smoked ribs, and my recipe for award winning ribs.Read More
"Wet or dry?" is a question that you are most likely to only hear when ordering smoked ribs in Memphis, TN. Unlike most of the country where ribs are coated in barbecue sauce (wet) before being served, Memphians celebrate the true flavor of perfectly smoked ribs but skipping the sauce and eating them with nothing more than a final dusting of dry rub (dry).
In case your travel plans don't take you to Memphis anytime soon, we've created our own version of Memphis Dry Rubbed Ribs below!Read More
Steven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.Read More