Search Results

Indispensable for ribs and brisket and, well, we haven't been able to bring ourselves to try it on anything else...yet.

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It's smoked ketchup. (Yup. You heard correctly.) Bacon, too.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.

We’re all familiar with the glory of ribs slowly smoked in the backyard. But sometimes Mother Nature doesn’t agree with our barbecue plans. Thankfully there's this recipe.

All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.

Best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is ridiculously versatile. And easy to make.

Piles of tender shrimp, smothered in a lush, buttery, spiced sauce that's perfect for sopping up with bread. Pass the napkins!

Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

Minimal effort. Maximum return. These ribs seem like they were tended all night and day in the smoker. Yet mandate barely any effort with a slow spell in the oven or on the grill.

Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat. Understandably so.

An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it's as affordable as it is impressive.

A hint of maple with just the right amount of spice. That's our verdict on these grilled chicken wings that are cooked to perfection.

Our go-to condiment for dipping sweet potato fries, slathering on chicken before roasting, dribbling on eggs, and dousing just about anything that needs some shazam!

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

This isn't quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

Sara Foster's barbecue rub, a cheeky mix of paprika, black pepper, salt, garlic, chili powder, and brown sugar, can be massaged into beef, pork, or chicken.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

How do we love the sweetly spicy heat of this chipotle chili? Let us count the ways. Smothered in Cheddar cheese and sour cream. Ladled over burgers. Loaded on potato skins. Plopped atop tortilla chips.

Toni Tipton-Martin's meatballs take a bath in homemade BBQ sauce that boasts an incredible sweet heat and a complexity that you'd never believe happens with so little effort.