Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste…

Book Review: Red, White, and ‘Que

Red, White, and ’Que Farm-Fresh Foods for the American Grill By Karen Adler and Judith Fertig (Running Press; $25) This book, though not strictly vegetarian, focuses more on grilling goodies…

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in…

Fastest Barbecued Chicken

This is easy fare for informal outdoor gatherings. You can make the rub and the sauce up to a day in advance.

How to Make Barbecued Chicken

Smoky, juicy, tangy, sweet—how to make the American classic.

Lexington Style Barbecue Sauce

The Secret’s In the Sauce

Like father, like son: Chef Todd Richards learned the art of the barbecue from his dad.

Smoky BBQ Pork Tenderloin

An easy-to-make spice rub gives tenderloin a savory, smoky flavor. Brush with Ancho Chile BBQ sauce, or your own favorite barbecue sauce.

Barbecuing Northern Mexico Style

Cooking over charcoal or wood, invariably mesquite, is the heart and soul of northern Mexican cooking. In this article, James Peyton tells you what you'll need for northern Mexican-style barbecue…