July 4th Is National BBQ Ribs Day

"If summer had one defining scent, it'd definitely be the smell of barbecue."Katie Lee

The fourth of July is the birthday of America, the day our Founding Fathers declared independence from Britain. It's the day that American freedom was born, and every year, we celebrate that hard-earned freedom with fireworks, concerts, carnivals, family reunions, and not least of all, barbecue. On this day, millions of Americans fire up their grills, gather round, and cook all manner of hamburgers, hot dogs, steaks, corn on the cob, and best of all, ribs. Yes, today is not only Independence Day. It's National Barbecued Ribs Day! And we've got everything you need to celebrate in style. Our award-winning ribs recipe is only the tip of the rib bone: we've also got the inside line on how to tell when your ribs are properly cooked, a guide to our favorite rib racks, and step-by-step techniques like how to remove that pesky membrane from your rack of ribs--and an explanation of why you definitely want to remove it. Happy Ribs Day, America! 
pork cuts
How do you tell the difference between rib cuts? Learn all the names and characteristics of the different rib cuts and how to cook them. read more
bbq ribs
Our recipes show you how to combine the best techniques known to make the ribs that will have your families and friends worshiping you. In Memphis, traditionalists swear that all you need is a dry rub. Is there any food more fun? More delicious? read more
best bbq ribs ever
Here are step by step instructions for mouthwatering BBQ ribs that are so juicy and tender, just like the competition pitmasters and the best ribjoints do it. Start with our award winning spice rub and end with championship tangy sticky sweet sauce. And you do not need a smoker, you can do it on a grill! read more
may rib eater
What are amazing ribs? When I judge barbecue, here's what I look for: Appearance, scent, pork flavor, seasonings, smoke, sauce, texture, and balance. read more
skinning ribs
Removing the paper-thin membrane from the bone side of ribs prior to smoking ensures that the ribs come out as tender as possible without guests having to gnaw through the membrane's tough texture. This how-to guide features step by step photos for trimming a slab of ribs and removing the membrane. read more
competition rib judging
Perfect your competition ribs with these simple tips and a competition rib recipe. Trimmed ribs are seasoned with a flavorful BBQ dry rub before being smoked for several hours. Wrapping the ribs with butter and other ingredients ensure that they are moist, tender, and packed full of flavor for the competition judges. read more
temps
There are several techniques to tell when your ribs are ready: bend, twist, peek-a-boo, taste, toothpick, popup, and thermometer test. Since ribs come in so many different weights and thicknesses, knowing when they are done is an inexact science but here are some guidelines and techniques that will help make it easier. read more
Candied BBQ Ribs
Crunchy bruleed sugar adds an unexpected twist to traditional low and slow smoked spare ribs in this recipe for sweet and savory candied BBQ ribs. The ribs are smoked low and slow until mouthwateringly moist and tender before sprinkling the ribs with sugar then torch them until the sugar melts and browns for a crust. read more
Smoked Asian Style BBQ Ribs with Soy Ginger BBQ Sauce
BBQ ribs get an Asian inspired makeover in this recipe for soy ginger glazed spare ribs. The flavor base for these Asian style smoked ribs comes from a dry rub of paprika mixed with five spice powder. The ribs are smoked low and slow until moist and tender then glazed with a sticky sweet soy and ginger BBQ sauce. read more
amazing rib sandwich
Why wait for the McRib to return when you've got an amazing rib sandwich recipe? Learn more about the fabled McRib sandwich while creating one that takes it over the top. Ribs are smoked to perfection before the meat joins homemade pickles, caramelized onions, and custom BBQ sauce on a buttery brioche bun. read more

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Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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