Pork Ribs Recipes (cont'd)

pork rib close up of smoke ring
A whole rack of smoked pork ribs only has the bark and glaze on two sides. If you slice the rack into single rib portions, you get maximum flavorful bark and glaze in every bite. You also get a pronounced smoke ring and they take less time to cook! Traditional? No. Delicious? Absolutely! read more
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MRE
US Army MRE come in many flavors. Here's a look at the "Boneless Pork Rib". read more
chinese ribs
Perfectly flavored with five spice powder then smoked until tender, these Asian inspired pork ribs are a sure fire hit for dinner or cut into smaller riblets for a mouthwatering party appetizer. The Chinese five spice riblets are marinated and grilled but they can also be cooked in the deep fryer for extra crunch. read more
bacon wrapped ribs on grill
Just when you thought spare ribs couldn't get any better! The secret to this bacon wrapped ribs recipe is wrapping each rib in bacon. Rub, smoke, and glaze, and they're done! This simple but ridiculously awesome combo is easy to pull off and is certain to wow your guests. read more
rendezvous ribs
Charlie Vergos' Rendezvous is a Memphis BBQ staple and now you can create their signature dry rubbed ribs at home. Baby back ribs are cooked hot and fast over charcoal, basted constantly with a vinegary mop sauce, and then covered in their seasoning. In true Memphis fashion, there is no sauce on these dry rub ribs. read more
sous vide que ribs
Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before finishing them on the grill for that smoky flavor we all love in tradition BBQ ribs. read more
Annual show us your ribface photo contest
Enter our Annual Show Us Your Ribface Photo Contest and win very cool prizes. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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