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07/26/2012
Smoked Prime Rib With Peach-Chipotle Sauce
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib.
Issue #139
07/03/2012
Memphis-Style Dry Ribs
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Issue #139
05/31/2012
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Issue #139
07/08/2011
Barbacoa (Chile-Rubbed Smoked Lamb)
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
Issue #139
06/23/2011
Kansas City-Style Spareribs with Barbecue Sauce
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
06/15/2011
Bacon-Wrapped Smoked Trout With Tarragon
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
06/07/2011
Alabama-Style Chicken Sandwiches with White Sauce
This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken.
Issue #139
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
05/23/2011
Eastern North Carolina Sauce
In eastern North Carolina, spiced vinegar sauce offsets the richness of pork.
Issue #139
05/20/2011
Smokestack's Chicken Wings
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
05/20/2011
Sopa de Garbanzo (Chickpea Soup)
This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers.
Issue #139
05/20/2011
Chicago Style Rib Tips
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
Issue #139
05/20/2011
Brett Schreyer's Competition Pulled Pork
This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce.
Issue #139
05/20/2011
Tuffy Stone's Competition Ribs
George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped.
Issue #139
05/20/2011
Burnt Ends
This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution.
Issue #139
05/20/2011
Baby Back Ribs with Sweet and Sticky Sauce
These ribs are based on ones served at the Smokestack restaurant in Kansas City.
Issue #139
05/20/2011
Barbecued Pork Loin
Brining this pork loin keeps it moist throughout the long smoking process.
Issue #139
05/20/2011
Texas-Style Beef Ribs
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs.
Issue #139
05/20/2011
Barbecued Beef Brisket
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
Issue #139
05/20/2011
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Issue #139
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