Adding wood chips to your grill imparts a deep, smoky flavor to your food as it cooks. In the test kitchen, we use wood in two different forms: chips and chunks.
On a hot summer’s day, life doesn’t get much better than a big, juicy, smoky slab of spicy, mouth-watering ribs. But more often than not, baby back ribs cooked at home come out tasting like dry shoe l...
The sweeter the better—as long as molasses is in the mix.
Is there anything new to say about making this summertime classic? To find out, we tried an unlikely potato and an old-fashioned ingredient.
Ribs barbecued at home can be flavorless and dry. We wanted lots of smoky flavor and moist meat.
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