Cuts of meat fall into two broad categories: tender cuts that cook quickly and tougher cuts that require long, slow cooking. That's an oversimplification, but it's a useful one. In the case of beef, ...

The Fourth of July holiday is coming up, and ribs are on the menu at many outdoor parties, barbecues and picnics. But you can’t just toss a slab on the grill, forget about it and then slather it with ...

Perfect ribs may seem tricky to make, but follow Robert Irvine's prep tips and you should get fall-off-the-bone tender meat, ...

Low heat and slow cooking. That's the recommendation of many grilling and barbecue experts when it comes to cooking ribs on the grill. Ribs are one of those foods on the grill, smoker or barbecue that ...

Sure, you can make some excellent ribs with your grill and in your oven, but if you want the most tender, juiciest, most delicious ribs? Use this instead.

You'll also need: 1-1/2 cups wood chips or chunks (preferably hickory or apple), soaked for 1 hour in water to cover, then drained; barbecue mop or spray bottle Make the mop sauce: Melt the butter in ...

Place the ribs on a sheet pan. Remove back-side membrane. In a small bowl, combine the peppercorns, paprika, salt, brown sugar and celery seed, making sure there are no brown sugar lumps. Sprinkle the ...