231 search results for "ribs"

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10 Tips for Smoked Rib Perfection

Everybody loves a perfectly smoked rack of ribs and with these 10 simple tips from World Champion pitmaster Melissa Cookston of Memphis Barbecue Co. you’ll be turning them out at home in no time! I’m known on the competition barbecue...

The Ultimate Cookout: Wagyu Brisket and Kurobuta Pork Shoulder

If you’re a competition barbecue cook or have at least watched a few episodes of “BBQ Pitmasters,” you’ve likely heard the words “wagyu” and “kurobuta” used frequently by top pitmasters.  Considered the cat’s meow when it comes to brisket and...

Great BBQ and Grilling Recipes for Labor Day Weekend

Labor Day weekend is right around the corner and that means millions of Americans will be firing up their smokers and grills for their unofficial end-of-summer backyard bashes. Here at Grilling.com we’ve got thousands of recipes to help make your...

Coffee-Chili Rubbed Brisket with Burnt Ends

When shopping for a brisket to smoke at home, the most readily available cut is the lean portion of the whole brisket known as the flat.  While the flat is great for sliced brisket, the real money comes from the...

Grilled Pimento Mac ‘n Cheese

Looking for an amazing side dish for your next backyard bash? Impress your guests by preparing macaroni and cheese on the grill!  Here’s a grilled pimento mac and cheese recipe from Chris Grove of NibbleMeThis.com. Recently my wife Alexis made...

Melissa Cookston’s Grilled Pork T-Bones with BBQ Butter

If you like grilled pork chops as much as I do, then you’ll LOVE this recipe for Grilled Pork T-Bones with BBQ Butter from Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue by Melissa Cookston,...

Understanding Carry Over Temperatures of Cooked Meat

Here at Grilling.com we often mention the fact that meat will continue to increase in temperature an average of 5-10 degrees after it’s removed from the grill, thereby requiring you to adjust internal temperatures when testing for doneness (for example,...

The Zen Of Injecting Meat: No Wait, No Waste, More Flavor

Injecting meats with flavorful liquids is extremely common on the competition barbecue circuit but it’s far less prevalent among home barbecuers and grillers despite the quick blast of flavor it provides.  Today, we are turning to Meathead of AmazingRibs.com for...

Book Review: The Kamado Smoker & Grill Cookbook

This summer has been filled with the release of several wonderful barbecue and grilling cookbooks and the latest one, The Kamado Smoker & Grill Cookbook from ceramic cooker master and Grilling.com VIP blogger Chris Grove. Described as the first all-encompassing...

Smoked Alligator Ribs

Alligator ribs are one of those things that may be difficult to find (though there are some online resources such as BuyExoticMeats.com) but are certain to impress your guests when you pull them out of the smoker at your next...