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

Ribs

Thu May 16, 2019

Sweet Tamarind Glazed Baby Back Ribs

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Sweet Tamarind Ribs

After adverse weather dampened my grilling and barbecue efforts for a bit over the winter, I found it necessary to reach into my archives and resurrect old recipes. One of those was for some cherry smoked and sauced baby back ribs, and when writing up that post, I realized it had been a very long time since I cooked up baby backs instead of my go-to spares. That left me with a desire to make a few racks of these leaner ribs, and my recent Tiki-themed Meatwave provided a great backdrop to do so, where I was able to devise an appropriately sweet and sticky sweet tamarind glaze to make these ribs meld in seamlessly into the overall menu.

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Thu Mar 7, 2019

Cherry-sauced and Smoked Ribs

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Cherry Ribs

If you've been following along at home, you already know what feels like an endless onslaught of rain here in Durham has drastically reduced my grilling efforts as of late, and as a result of that, I'm pulling recipes from a collection of items from the past that were left to be forgotten for one reason or another. This recipe for cherry-sauced ribs was taken from there, originally cooked in 2011 and let sit since then not for any flaw in the recipe—in fact, these were among some of the tastiest of ribs I've made—but because I thought the sauce recipe was so good that I was going to hold onto it as one of my "secrets." Well, last summer I decided to hell with it and released my cherry-chipotle barbecue sauce recipe out into the wild, so there really was no reason to hold the resulting rib recipe any longer, and it just so happens the right rainy day to do so finally arrived.

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Thu May 24, 2018

Bruleed Ribs

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Bruleed Ribs

I know relocating south put me in the heart of barbecue country, but I actually felt more connected to the community when I was in New York. A big part of that was due to the Big Apple Barbecue Block Party, which brings pitmasters from across the country into the city for one fantastic weekend. As this year's event approaches, I feel a longing for the times when I could see all my friends I've made over the years all in one weekend, not to mention partaking in the excellent meats being smoked up. One such past offering from the event that holds a warm spot in my heart are the ribs from Pappy's Smokehouse, which are finished with a torching to give them a really unique, sweet crust. In honor of of those ribs, I tried out the method myself with my standard spare ribs recipe, ending up with what I'm calling "bruleed ribs."

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Thu Jul 13, 2017

Indian-spiced Ribs

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Indian-spiced Ribs

I view ribs much in the way I do chicken—a blank slate just waiting for any type of introduction of flavor. Ribs offer me a great way to experiment with rub and sauce pairings, and my love for that can clearly be traced by venturing through my now twenty-plus rib recipes I've amassed. I feel like no matter what theme my Meatwaves take on, I can always think of a rib recipe that could fit in. While crafting an Indian-inspired menu for a cookout last year, I made a bet that I could use all the spices that were seasoning my chicken and veggies and put them together into a rib recipe that would be both awesome and like none other I've done before, and that's exactly what I got with these Indian-spiced ribs.

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Thu Aug 25, 2016

Szechuan-spiced Smoked and Fried Ribs

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Szechuan-spiced Smoked and Fried Ribs

I spend the majority of my year thinking up new or unique recipes to keep this blog at least somewhat fresh, even as I'm close to entering my tenth year of writing. This can be a bit of challenge though when I often just crave the backyard classics such as chicken, ribs, burgers, etc. So I use major grilling holidays like Memorial and Labor Day as an excuse to go with the tried and true standards, but for those unlike me, who may actually only grill or smoke on those holidays and are looking for something different that will impress, do I have a rib recipe here that's anything but usual—these Szechuan-spiced smoked and fried ribs take some American barbecue tradition and marry it with a mouth-numbing Chinese spice.

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