Editor’s note: This is the second column in a Barbecue at Home series in which Reid provides how-to advice on becoming a proficient backyard pitmaster. There are few experiences more intimidating for ...

Cook’s notes: This is a no-sauce recipe, but you can add your favorite it you like. Dan recommends removing the ribs at the end of smoking, and coating them with a warm sauce, if that’s your ...

From 20-ingredient dry rubs to carefully guarded sauces, if there’s one category of cooking that’s shrouded in mystery and riddled with “secret” recipes more than any other, it’s barbecue. That’s not ...

Kick off summer with these dry-rubbed baby back pork ribs. What makes these ribs so tasty is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was ...

When it comes to decadent prime rib, a dry rub might just be one of the simplest ways to make sure this oven-baked beef is full of flavor with a nice crust on the outside. The key to achieving that ...

Memphis barbecue can technically be served either wet or dry, but let's be real — if you're in Memphis, dry rub is the way to go all day, every day. Memphis-style barbecue began in the 1920s with John ...

Pork ribs are delicious and really easy to make. I like my homemade dry rub and than a simple roast/steam in the oven until they are fall apart tender. Perfect for dinner, served with your favorite ...

SAN ANTONIO — For Spice Rub: Combine garlic powder, coriander, cumin, ancho chili powder, sea salt, pepper, sumac and cinnamon. Set aside. For Seared Steak: Heat oven to 350 degrees. Generously rub ...

These smoked beef short ribs are rich, cozy, and built for cold-weather cooking. Low and slow smoke builds flavor first, then ...

Kick off summer with these dry-rubbed baby back pork ribs. The key to this recipe is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was inspired by ...

Kick off summer with these dry-rubbed baby back pork ribs. The key to this recipe is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was inspired by ...