The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Ribs

Tue Aug 26, 2014

Texas-Style Beef Short Ribs

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Texas-style Beef Ribs

Texas has bred in me a true appreciation for beef barbecue—it is my favorite type, but also the hardest for me to get right. While I love a great brisket, a perfect beef rib is even better with its super beefy flavor, luscious soft fat, and blackened peppery crust. Stick me in Louie Mueller and tell me I can only order one item, and I'm going for that damn beef rib, it's just so good. I've been in a constant state of trying to find a path to transcendent beef ribs like that using my Weber bullet, which looks like a cute little play thing compared to those giant Texas tanks. I can't say these ribs are there yet, but this represents a big step up from past attempts.

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Tue May 27, 2014

Balsamic Glazed Baby Back Ribs

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Balsamic Galzed Baby Back Ribs

I know most of us are not only fair-weather grillers, but still, there's something magical in the air after grilling season comes to a somewhat official start on Memorial Day. Everywhere I turn, I feel like the grilling gods are once again shinning down on us—stores pile bags of charcoal out front, butchers fill their cases with the best cuts for grilling, and pyramids of barbecue sauce await you at the entry of many groceries. This is our time, and I feel a need to make the best of it.


When it comes to kicking off the season at home, there's nothing that fulfills the desire more than ribs. Let everyone else have their burgers and hot dogs, for a man who loves smoking and is in it to win it, ribs are the way to go, and that's exactly how I celebrated Memorial Day this past weekend. If you're looking for a little extra inspiration this summer, I have a recipe that captures everything you'd want in a rib with a bit of a twist—balsamic-glazed baby back ribs.

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Tue Mar 4, 2014

Cajun Spiced Ribs

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Cajun Spiced Ribs

This has hands down been one of the most depressing winters I can remember. If it wasn't a polar vortex, it was snow, ice, and rain. The elements seemed to have it in for me, keeping me from my grill during those fleeting hours I could comfortably be tending to a fire. As the days are finally growing longer and weather slowly taking an upward turn, I needed a little pick-me-up to get me out of the funk I've found myself in and renew my spirit to tend to the flames. I decided a great prescription would be to relive the glory of a Cajun grilling kick I went on two summers ago. From jambalaya, to blackened catfish, to shrimp skewers, each dish during this time seemed to turn out incredible, and taking top honors among that crowded field were these Cajun spiced spare ribs.

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Tue Aug 27, 2013

Competition-style Barbecue Ribs

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Hudson Valley Ribfest

Earlier this month, at the Battle of the BBQ Brethren, I rocked the pork, brisket, and chicken categories compared to my performance last year which found me in the lower rungs of each. My one shinning light through those past "failures" were ribs, which consistently came in near the top, and even awarded me a fourth place out of fifty at the Hudson Valley Ribfest. So I thought I had them in the bag for this summer, but low and behold, ribs turned out to be my weak spot in my last competition. Needing to take a look back at the process I developed and tested with success, I'm busting out the step-by-step procedure I previously documented. In sharing it I'm hoping it will serve both as a reminder to myself when planning for my next competition, and to you as a way to make some really incredible ribs this Labor Day weekend.

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Tue Feb 12, 2013

Hoisin Barbecue Ribs

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Hoisin Ribs

What to do with hoisin barbecue sauce?

Hoisin ribs, of course!

I could think of nothing else more deserving to take the inaugural brushing of my hoisin sauce then some smokey St. Louis cut spare ribs. With a fair amount of thought going into the Asian influence of the sauce, I needed to appropriately match the rest of the rib to that flavor profile while keeping true to low-and-slow barbecue as well. The results spoke for themselves, but since I have yet to find a way to deliver barbecue through the tubes of the internet, here's how it all came together.

More and recipe after the jump >>