The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary.
'rib' on Serious Eats
Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.
Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill.
Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name.
The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs.
Rubbed, steamed, and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles.
The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs?
Trading in the barbecue standard of sweet and spicy, these Cajun-spiced dry-rubbed ribs are more more herbal, earthy, and have a slight kick that make them unique.
After spending the summer on these sweet and shiny competition-style pork ribs, it's time to share these perfectly tender and smoky beauties with you.
The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had.
Four meats, six pounds of tomatoes, and five hours of time well spent results in an incredibly rich and meaty sauce ready to top pasta, followed by a second course of excellent grilled and sauce-simmered meatballs, sausages, and braciole.
The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory.
About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the...
Ribs slow-smoked over cherry wood get a little Asian flair when finished with a hoisin barbecue sauce, creating a unique combination of sweet, salty, and smoky that's all around delicious.
Baby back pork ribs get extra tender thanks to low and slow cooking on indirect heat. The bourbon-based barbecue sauce balances tangy, sweet, and spicy.
Smoky, tangy, fall-of-the-bone ribs right from your oven. Completely winter-proof, spicy, and delicious.
This Vietnamese-inspired marinade made with fish sauce, orange juice, and apple cider vinegar imparts a light salty and tangy flavor that really lets the sweetness of the cherry smoke shine through in these juicy, tender ribs.
Many rubs have long ingredient lists that combine many different flavors. But using a minimal approach can allow you to get to know a particular spice a bit better, and also allows the flavor of the meat to come to the forefront. Although this rub uses Aleppo pepper (a dried Turkish spice), ground Ancho can often be easier to find, and the two have very similar taste profiles. If substituting Ancho for Aleppo, you may want to add more salt to your rub (Aleppo peppers are often salted during their drying process).