Slightly spicy with a hint of sweet. Not to mention oh so satisfying. And did we mention fast and easy?
Recipes from Playing With Fire
In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to name just a few–as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides.
Spice-Rubbed Grilled Pork Chops
If you’re looking for an upgrade this grilling season, here it is. Pork chops rubbed with an unexpected mix of spices and then grilled to juicy perfection. And no time-consuming marinade.
Smoked Prime Rib
Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we’ve ever tried. And worth standing at the smoker even during the dead of winter.