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

A slab of barbecued beef back ribs cut into individual ribs.

Barbecued Beef Back Ribs

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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.

A partially sliced smoked coffee brisket on a wooden cutting board with a meat fork resting beside it.

Smoked Coffee Brisket

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Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.

Six coffee-crusted grilled pork chops on a speckled platter.

Coffee Crusted Grilled Pork Chops

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“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.

The cover of the Slow Fire cookbook, featuring a sliced brisket

Barbecue Rub #67

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