What happens when you take an already great rack of smoked spare ribs, wrap them in thick cut bacon, and then smoke ‘em again? Pure pork perfection!
Fire these bad boys up at your next backyard bash and you are certain to be deemed “God's gift to the grill” from that day forward.
Read MoreMemorial Day weekend is just a few days away and Grillocracy has the recipes to take your backyard bash over the top including this recipe for honey and soy glazed smoked spare ribs!
Read MoreSteven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.
Read MoreSteven Raichlen is known as a master of the smoker and grill but he's also a mean cook in the kitchen as evidenced by his latest cookbook Man Made Meals: The Essential Cookbook for Guys (Workman Publishing Co. 2015).
In it, Raichlen offers up kitchen tips and techniques that every man should know such as how to slice, dice, and chop properly; the secrets to trussing a chicken or opening an oyster; and the importance of mise en place (the advance prep of ingredients) as well as over 300 recipes that range from fire-eater wings to ice cream floats for grown-ups.
Read MoreI consider ribs to be one of the holy trinities of low-and-slow barbecue, but getting them just right (i.e. the perfect bite that doesn’t “fall of the bone” despite popular lore, kissed with just the right amount of seasoning and smoke) takes practice.
Here to get you started in the right direction is the winningest woman in competition barbecue and owner of Memphis Barbecue Co., Melissa Cookston, with her 10 Tips for Rib Perfection.
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