Outside of maybe brisket, ribs are probably the most challenging meat you are going to place on a grill. Cook them too fast or at the wrong temperature, and you'll be punished with either mushy, ...

Chef Mary Sue Milliken of Border Grill, Socalo and Alice B. says, “These are the best ribs I’ve made in a while. The trick is planning and patience. They benefit tremendously from curing with an herb ...

In a small saucepan over medium heat, cook vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire, salt, and black pepper, whisking often, until sauce begins to thicken, 5 to 7 minutes.

Low heat and slow cooking. That's the recommendation of many grilling and barbecue experts when it comes to cooking ribs on the grill. Ribs are one of those foods on the grill, smoker or barbecue that ...

When you're grilling this summer, you might notice that many recipes—and even instructions from grill makers—call for direct or indirect grilling. Your grill can be split into two zones: one over ...

A perfectly seasoned rack of ribs, grilled until tender — but with a little chew and not quite falling off the bone — is a beautiful thing. For rib grillers and aficionados, it's a masterful ...

In other words, just because your grill is able to crank out 60,000 BTUs doesn’t mean you should let it. That’s because the key to great grilling actually isn’t intense heat, but something far more ...

In other words, just because your grill is able to crank out 60,000 BTUs doesn’t mean you should let it. That’s because the key to great grilling actually isn’t intense heat, but something far more ...