Memorial Day weekend is just a few days away and Grillocracy has the recipes to take your backyard bash over the top including this recipe for honey and soy glazed smoked spare ribs!
Read MoreSmoked Ribs With Memphis Dry Rub
"Wet or dry?" is a question that you are most likely to only hear when ordering smoked ribs in Memphis, TN. Unlike most of the country where ribs are coated in barbecue sauce (wet) before being served, Memphians celebrate the true flavor of perfectly smoked ribs but skipping the sauce and eating them with nothing more than a final dusting of dry rub (dry).
In case your travel plans don't take you to Memphis anytime soon, we've created our own version of Memphis Dry Rubbed Ribs below!
Read MoreSmoked Candied Ribs (aka Bruleed Ribs)
Smoked 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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5 Reasons Your BBQ Ribs Suck
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 MoreSmoked Baby Back Ribs with Cider Rum Barbecue Sauce
Steven Raichlen is known as a master of the smoker and grill but he's also a mean cook in the kitchen as evidenced by his latest cookbook Man Made Meals: The Essential Cookbook for Guys (Workman Publishing Co. 2015).
In it, Raichlen offers up kitchen tips and techniques that every man should know such as how to slice, dice, and chop properly; the secrets to trussing a chicken or opening an oyster; and the importance of mise en place (the advance prep of ingredients) as well as over 300 recipes that range from fire-eater wings to ice cream floats for grown-ups.
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