When it comes to ribs, there are basically three options available -- the large and meaty spare rib, the smaller but more tender and lean baby back rib, and the St. Louis spare rib (in which the sternum bone and cartilage have been removed from the top of the rib to create a more uniform, rectangular rack). Today we are focusing on the latter with a "how to" video from our friends at Pork Barrel BBQ.
Read MoreHow to Grind Your Own Meat at Home
Last summer I purchased a grinding attachment for my kitchen stand mixer and since then I’ve had a ton of fun grilling my own meat blends for hamburgers, sausage and more. While ground beef from your local grocery store or butcher are perfectly fine when you’re short on time, grinding it at home allows you the freedom to play with different combinations of chuck, brisket, shortrib, and more.
Now although grinding your own meat at home might seem extremely challenging, it’s really quite simple once you understand the basics. For that, we’re turning to John Carruthers and Jesse Valenciana, authors of the recently released BBQ and grilling cookbook ManBQue! By (Running Press, 2014), for their grind meat “how to”.
Read MoreHow to Trim a Brisket
Who doesn't love a few slices of perfectly smoked brisket? But for many, the thought of tackling this huge hunk of beef at home can be a daunting task.
But fear no more! Here at Grillocracy, we take you through the process step by step, beginning with the selection and trimming process, courtesy of brisket master Aaron Franklin of Austin, TX's famed Franklin Barbecue.
Read MoreInternal Grilling Temperatures
Guide to Smokers and Grills
It’s grilling season and we’ve got the ultimate guide to the various types of grills and smokers that are sure to keep you cooking all summer long.