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.
About Ray Lampe
Ray Lampe, aka Dr. BBQ, is a cook-off champion who’s been barbecuing professionally for more than 20 years after turning his hobby into a career. He’s now the author of several cookbooks, including Slow Fire and Ribs, Chops, Steaks & Wings. He’s appeared as a BBQ expert on Diners, Drive-Ins, and Dives, Best Thing I Ever Ate, and Ultimate BBQ Showdown. Lampe lives in Florida. @realdrbbq
Bacon-Wrapped Chicken Wings
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
Smoked Coffee Brisket
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Coffee Crusted Grilled Pork Chops
“Wow!” “Off-the-charts good!” “Divine.” “Amazingly juicy and tender.” “A definite keeper.” That’s what we’re hearing about these subtly and beguilingly spiced chops.
Barbecue Rub #67
Indispensable for ribs and brisket and, well, we haven’t been able to bring ourselves to try it on anything else…yet.