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
BBQ and grilling cookbook season is in full swing and one of the latest and greatest entries is Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue by Will Budiaman.
While we are somewhat bias as the book includes a feature on, and several recipes by, Grillocracy founder Clint Cantwell, this ode to America's favorite cooking method is the ultimate trek through the various regions that define our shared BBQ tradition. For a sneak peek at the book including a recipe for Barbecued Babyback Ribs, simply follow the link below!
"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