For more food drink and travel videos visit www.potluckvideo.com Bacon ribs aren't the typical cut, but you can ask your
Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I'm skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs.
Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say I thought of it, but I got the idea from a man utterly obsessed with pork, smoke, and fire: Chris Shepherd of Underbelly in Houston, Texas.
Ribs--crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce--invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking.
His obsession for coffee -- at least two pots a day -- and his love for grilling and smoking meat have something to do with it.
A few weeks ago, Rob Baas had the idea to reimagine the fast food McRib as real barbecue.
Here's a look at my crystal ball for Planet Barbecue 2015.
The riblets tasted clearly of the herbal marinade/rub and they tasted clearly of lamb.
For well-done, press the tip of your little finger to the tip of your thumb. The flesh at the base of your thumb should feel
So what does make for a perfect rib, according to some of the country's leading experts? Tenderness, sauce-to-meat ratio, smokiness, and good charring.