Throughout the history of BBQ, spareribs have always served as the less desired option as it pertains to pork ribs. Nowadays it looks as though the tide is finally beginning to shift as spareribs are trending towards a more level playing field with their baby back counterparts. To put it simply… you just get more when it comes to spareribs. More meat, more fat and more flat out flavor.
It seems like in the world of BBQ, Baby Backs get all the love and acclaim when it comes to ribs. While I love Baby Back Ribs just as much as the next guy I tend to favor their bigger brother Spareribs. For a number of reasons I feel like Spareribs are the superior option. For one, they contain more fat and when it comes to BBQ fat is your best friend. The second reason I favor Spareribs is because they hold the key to the meaty succulent goodness that you get from Rib Tips. That’s right, whenever you pick up a rack of Spareribs you’re really getting a two for deal!
From time to time we like to take a break from traditional BBQ and do other culinary activities that don’t involve smoke and wood. We strongly advocate against boiling ribs but man do we love us some Louisiana style boiled crawfish! For starters a crawfish boil is much more than just a meal. For some its a life changing experience and for others it’s a way of life. Then there’s everyone in between. We had people that were a little turned off by seeing their upcoming meal swimming around in a kiddie pool. On the flip side we had a few folks that tried to wrestle with us as we cleared off the table to drop the next load. Regardless of which side of the spectrum you fall on, it can be agreed that an authentic crawfish boil a sight to see. The funny thing about it is if you’ve seen it once you’ve seen it a thousand times. Nonetheless, when the season is right and the crawfish are large enough it’s time to dig in… Louisiana style!
In so many ways corn is a universal staple in a wide variety of different cuisines all over the globe. After experiencing elote or the first time you’ll understand exactly why Mexico boasts some of the greatest culinary conquests when it comes to all things corn. From tortillas to tamales to elote, a Mexican feast is not complete without multiple incorporations of corn.
Over the years I’ve had the pleasure of working with a plethora of charcoal varieties and brands. Of late I’ve come to the conclusion that Lump Charcoal is the way to go. I needed to dig a little deeper to figure out exactly which brands were best suited for my style and needs. Thus I came up with this fairly in-depth analysis of a few brands that I have used as well as some that I hadn’t up until now.
Smoked Pork Belly is like the pinnacle of all things smoked. Natural smoke flavor, a penetrating rub and of course the truly authentic flavor of bacon all combine to make smoked pork belly about the most divine eating experience one could possibly enjoy. What was once regarded as a delicate piece of meat has stood the test of time to become a BBQ staple that is damn good regardless of how you slice it. I mean that in both the literal and figurative sense.
As we venture into other varieties of BBQ we begin to see to that it’s not all prepared and regarded the same way. In some cultures BBQ means kissed by fire while in others it simply means cooked with the heat from live fire. Either way you see it we all must agree to love the art of cooking with live fire. Barbacoa is a multi-angle BBQ endeavor. You get an equal mix of low and slow, campfire cooking and a tasty treat once it’s all said and done!
In North America and most places across the globe ribs are a de facto rights of passage for BBQ purveyors of all types. A simple google search will turn up pages of concise evidence that people not only enjoy eating BBQ ribs but more so the art of cooking them. There’s just something to be said about a seasoned PitMaster who can effectively cook a slab or two of ribs.
International BBQ presents us with a number of delights that we don’t typically have the luxury of enjoying. While low and slow is pretty much the only way to go, there is just something so enticing about the concept of sitting next to an open fire pit and getting a tasty piece of meat cooked up in less than an hour. Smofried Asado Rubbed Flank Steak proves that sometimes simplicity is the key element to great BBQ!
Pork tenderloin sort of acts as the in-between of low and slow smoking and direct grilling. You get all of the qualities of sweet smokey flavor notes but you don’t have to spend an entire day to accomplish the feat. With something between an easy three and five hours you can realize all of the great luxuries slow smoked porky goodness and still have time to spare!