Add Yahoo as a preferred source to see more of our stories on Google. Choose your meat (be it brisket, ribs, chicken, or pork shoulder) and mop with a vinegar-based BBQ sauce as it smokes. Then make ...

OK, this is ground zero — the ur American barbecue rub. Use it on ribs, pork shoulders, chickens — anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound ...

Recipe adapted from Steven Raichlen's Barbecue! Bible: Sauce, Rubs, and Marinades (Workman, 2000.) This rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer ...

Less is more” is one of my favorite sayings. If you have been following my food stories, you will have heard me say it before ...

Discover an incredibly easy way to transform simple white fish into a flavorful masterpiece with this smoked tilapia guide.

1. Combine all ingredients. Use about 1 tablespoon of rub for each pound of meat. Per teaspoon: 9 calories; no fat; no protein; 2g carbohydrate; 1g sugar; no fiber; 580mg sodium; 5mg calcium. Recipe ...

Kick up your grilled foods this summer by adding high-intensity flavors before, during and after grilling. “It’s all about creating layers of flavor,” said Mike Moran, a barbecue competitor and owner ...

Metro Detroit's Big Dog BBQ team, repeat winners at 'Grill on the Hill,' share their secrets and recipes for tender pork and ...

Editor’s note: This is the second column in a Barbecue at Home series in which Reid provides how-to advice on becoming a proficient backyard pitmaster. There are few experiences more intimidating for ...