Steven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.
Read MoreSmoked ribs get a sweet makeover today with a crunchy layer of bruleed sugar, creating the perfect balance of sweet and savory.
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Who doesn't love a great rack of low-and-slow smoked ribs; one that has been kissed with just the right amount of smoke, has moist and tender meat that pulls away from the bone cleanly with eat bite, and was sauced just prior to serving in order to avoid that awful burnt caramelized sugar coating.
But reaching that perfect balance takes practice. To get you started on the road to smoked rib awesomeness, here are 5 Reasons Your BBQ Ribs Suck.
Read MoreI consider ribs to be one of the holy trinities of low-and-slow barbecue, but getting them just right (i.e. the perfect bite that doesn’t “fall of the bone” despite popular lore, kissed with just the right amount of seasoning and smoke) takes practice.
Here to get you started in the right direction is the winningest woman in competition barbecue and owner of Memphis Barbecue Co., Melissa Cookston, with her 10 Tips for Rib Perfection.
Read MoreWhen 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.
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