Food

Ribs, Rubs, and Sauces

June 30, 2008

Whether you prefer your ribs dry or wet, slathered with BBQ sauce, these 8 recipes from SAVEUR magazine for ribs, rubs, and sauces will have you firing up the barbecue grill.

Barbecue Rub — Spice rubs like this one are essential to Texas-style barbecued beef brisket. See this RecipeTodd Coleman

Paul Kirk's Dry Rub — 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.Laurie Smith

Barbecue Spice — 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.Christopher Hirsheimer

Hickory House Barbeque Sauce — This sweet, ketchup-based sauce is typical of the Oklahoma City barbecue style.Christopher Hirsheimer

Kansas City Barbecue Sauce — Packed with flavor and a bit of heat, this sauce will have you licking your fingers.Laurie Smith

Baby Back Ribs — 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.Laurie Smith

Hawaiian-Style Pork Ribs — 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.Virginie Blachere

Beef Ribs — 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.Laurie Smith

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