Using a gas grill can be easier because you can control the fire with the turn of a button. The drawback is that you don't get as good a smoked…
The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the…
The smoky-sweet flavor of this mop and sauce is a classic complement for pork ribs. For full instructions for barbecuing the ribs with the sauce, see the Apple-Bacon Barbecued Ribs recipe.
This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica,…
Sweet and savory flavors—a hallmark of Moroccan food—combine in this dish. The vegetables and lamb are served over couscous.
Many cooks boil or bake spareribs before grilling to render their tough meat tender, but that method leaves a lot of flavor behind in the pot or the baking pan.…
Greek cuisine celebrates the delicious versatility of lamb. Gamey lamb ribs are the perfect canvas for the assertive oregano and fragrant garlic featured in the Mediterranean diet. This recipe uses…
This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste…
This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in…
This is easy fare for informal outdoor gatherings. You can make the rub and the sauce up to a day in advance.
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