Ribs, Rubs, and Sauces

Spice rubs like this one are essential to Texas-style barbecued beef brisket. See this Recipe

Even though it’s called a rub, this spice mixture is meant to be used more gingerly-just sprinkle onto the meat for instant flavor.

Hickory House used Cain’s barbecue spice blend, no longer made, as its dry rub. This recipe is author Bayless’s interpretation of that now unobtainable product.

This sweet, ketchup-based sauce is typical of the Oklahoma City barbecue style.

Packed with flavor and a bit of heat, this sauce will have you licking your fingers.

We cook these meaty ribs using indirect heat, meaning not directly over the coals. That way, the meat is infused with pure wood smoke rather than with smoke from fat dripping on the coals.

These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that’s sometimes cooked tableside.

After the butcher cuts a rib roast off the bone, he is left with a seven- or eight-bone slab of ribs. These beef ribs are chewier than pork ribs, but can be succulent if cooked correctly.