Our testers raved about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender. They’re that good.
Recipes from Wiley's Championship BBQ
Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal―from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.
Reuben Sandwich
Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.