These smoked meat recipes transform salmon, beef, duck, turkey, chicken, and pork into smoky, tender dishes perfect for serving outside. Crack open a cold beverage and enjoy.

No matter what the style of American barbecue, ribs often feature as a star player. Whether it's a rack of baby back ribs ... a more tender texture to the pork. And it also gives a quicker ...

the cut of meat differs from baby back, the other common type of pork rib in American barbecue. The cut, which did originate ...

This flavoursome pork rib roast is cut from pork belly still on the bone. Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue. Preheat the oven to 140C ...

Cooking pork spare ribs ... about four hours for rib racks that weigh 500g (18oz). If you like the meat to be softer, cook them longer. If you have the choice between baby back ribs and spare ...

When buying the pork spare ribs, have the butcher cut them through the bones into 1.5cm (⅔ in) pieces. If you try to cut them at home, it requires a very sturdy cleaver and a thick cutting board.

1. Blanch the pork ribs in hot water for 3 minutes, rinse to remove blood, and drain. 2. Rinse the dried beancurd, squeeze out excess water, and cut into 2 pieces each. 3. Rinse and finely chop ...

We have pro preparations for tender beef ribs; jerk-seasoned duck; dry-brined salmon; pork belly ... Serve these South American-style ribs from chef John Manion of Chicago’s El Che Steakhouse ...