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


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.

Read more and get recipe >>

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 >>

Tue Jun 19, 2012

Herb-Encrusted Baby Back Ribs

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Herbed Encrusted Ribs

In the world of barbecue, it's so easy to have tunnel vision and see ribs only as rubbed down and slow smoked beauties. Sure there's lots of a variety in there—dry, KC sweet, Memphis tangy—but it's still a narrow view of what can be so much more. That's why I was so excited when I first saw these herb-encrusted baby back ribs on Another Pint Please, forcing me to expand my worldview of ribs, and I knew I just had to try time.

More and recipe after the jump >>

Tue Feb 14, 2012

Kansas City-Style Ribs

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Kansas City Ribs

Life in a sea of ribs. That's how I've been living recently as I try to come up with my final competition recipe before the first comp in the end of March. While I'll still probably live and die by Mike Mill's ribs for my personal taste, those may not score well with the current trend of sweet toothed judges. So there have been many stops along the way to find the right amount of sweet, while staying true to myself with a balance of spices and heat as well. These Kansas City-style baby backs were instrumental in finding my way to a well rounded, yet sweet, rib.

More and recipe after the jump >>

Thu Jun 2, 2011

Meat Tips: Cutting a St. Louis Style Rack of Ribs

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Coffee-rubbed Ribs

By far, my favorite cut of ribs are a St. Louis style. This rectangular rack trimmed from a full rack of spare ribs provides the great flavor of spare ribs with the uniformity and manageable size that you get from baby backs. When first starting to learn how to barbecue, I'd go to Whole Foods to pick up racks already trimmed to a St. Louis cut, but I was paying a premium to have the work done for me, so I quickly learned how to butcher these at home, which is quite easy once you learn how.

Your meat tips await after the jump >>