Smoked BBQ ribs….. Doesn’t that sound like every man’s dream food? I have to say I am blessed that my old lady loves to find ...

Grilling or smoking a rack of ribs produces a delicious meaty feast, but a pro pitmaster provides tips for cooking ribs in ...

Food writer Lynne Rossetto Kasper offers these secrets to moist, tender barbecued ribs: brining and slow cooking.

2. Once the brine is completely cool transfer it to a large zip-close plastic bag. Add the ribs, seal the bag and refrigerate at least 1 hour, or up to 8 hours.

If you do brine the ribs, be sure to rinse them off before cooking or they become too salty. 2. True wood coals provide the best flavor, but making them defeats the purpose for quick and easy ribs.

AP photo - Brined and Grilled Country-Style Pork Ribs get a quick brining prior to grilling and are topped with an Asian sauce. Try serving them as a sandwich with a side of baked beans.

Use tongs to flip the ribs, then brush the tops with additional barbecue sauce. Reduce heat to medium-low, cover and cook for another 5 to 8 minutes, or until an instant-read thermometer inserted ...

The trick to great barbecued ribs is not letting the meat get lost in the sauce. To keep the pork flavorful and moist - and to give it the substance to stand up to the sauce - try this quick sweet ...

Summer is grilling season, baby! And to kick it all off, I’m going BIG. We might as well just skip to the good stuff, and tackle one of the most important cuts of meat to ever grace your gril… ...

Corning beef is laissez-faire DIY, and by that I mean it's set-it-and-forget-it charcuterie. Pickle a beef brisket for five days, then cook it for a few hours, and you'll end up with several ...