These ribs are irresistibly tender, packed with smoky flavor, and elevated by my signature spice rub and braising liquid.

No cook wants to mess up $5.29-a-pound meat. So, it's important to read up on cooking baby back ribs before you start - but think positive, banish images of biting into shoe leather on the bone.

Arrange the chickens, skin side down, on the grill over the drip pan. Cover and cook the chickens for about 1 hour at 250°F, rotating them a few times, until the skin is crisp. Turn the chickens ...

According to Southern Living Test Kitchen pros, dry-brining draws the natural moisture of the bird to the surface for the crispiest skin and most flavorful meat. After properly thawing your turkey you ...

This recipe goes all in on flavor, dry brining the salmon before smoking it, and seasoning it with a homemade barbecue spice and pineapple-based sauce that's brushed on throughout cooking.

Big Bob Gibson Bar-B-Q serves chicken smoked to a deep mahogany alongside a creamy, peppery version of state specialty, white sauce, in Decatur, Alabama. Third-generation proprietor Don McLemore ...

Big Bob Gibson Bar-B-Q serves chicken smoked to a deep mahogany alongside a creamy, peppery version of state specialty, white sauce, in Decatur, Alabama. Third-generation proprietor Don McLemore uses ...

Smoked pork ribs are the pinnacle of great barbecue. The best barbecue ribs are tender and juicy with a deep smoky flavor on the inside and a nice crisp bark on the outside, finished with a touch of ...

"Meat Church BBQ, led by pitmaster Matt Pittman, is your ultimate destination for BBQ tips, smoking techniques, and mouthwatering recipes. Learn how to master brisket, ribs, chicken, pork, and ...

This article was published in partnership with 5-hour ENERGY Ribs are a unique cut of meat in that there’s really only one way to cook (smoking low and slow until tender) and eat (by hand off ...