Ribs

BBQ Recipes |
June 1, 2016

Toasted Sugar Ribs

Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn

By Daniel Vaughn

BBQ |
April 11, 2016

Boneless Ribs

I recently documented my love for the rib sandwich, so when I learned there was a company selling boneless racks of ribs, I had to order them. It seemed these ribs from Ohio-based Bubba’s Q would be the perfect alternative to the deconstructed rib sandwich. Al “Bubba” Baker,

By Daniel Vaughn

BBQ Recipes |
March 28, 2016

The Rib Sandwich

Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas

By Daniel Vaughn

BBQ |
June 9, 2015

Sixty Minute Ribs

It was 10:00am and I wanted ribs for lunch. A good rack of pork ribs takes anywhere from four to six hours in a smoker. The low-and-slow method is pretty foolproof for making them tender and juicy, but I figured I could get the job done quicker. A lot quicker. The

By Daniel Vaughn

BBQ |
September 16, 2014

Wet, Dry, and Rubbed All Over

“There is no one definitive way to make Memphis barbecue.” So says Craig David Meek, author of Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul. After a four day tour through the River City, I must agree with him. Those

By Daniel Vaughn

Food & Drink |
January 21, 2013

Ode to Ribs

The waitress says the man at Table Three is making noises. You’d think she would be used to grunting when the sun goes down at Melvin’s Rib Château, but this one’s whispering amen into his marinade, getting sauce all over his Armani. It could be he’s an escapee from

By Texas Monthly

Food & Drink |
January 20, 2013

Ode to . . .

Ode To Brisket When you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what

By Texas Monthly

Eat My Words |
October 31, 2011

TMBBQFest Photo Gallery

Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)! Chile verde–braised pork riblets and fava beans. A closeup. A closeup.

By Jason Cohen