Editor's note: This story was originally published in the July 21, 2000 edition of the Pacific Daily News. A good marinade is the secret to a great barbecue, say local grilling experts. Although there ...

Let Texans brag about brisket and Carolinians extol pulled pork shoulder. For the rest of us, the ultimate emblem of barbecue — and test of a grill master’s mettle — is ribs. Picture meaty slabs stung ...

"Fall-off-the-bone ribs" is a pretty good advertising tagline but, according to an expert, it is not the way you should be ...

When you’re craving barbecue but don’t want to spend hours outside tending the grill, take the “grill” inside for low and slow oven-roasted ribs. This recipe takes inspiration from Korean barbecue and ...

St. Louis-style ribs are more manageable than untrimmed pork spareribs. If you use baby back ribs, reduce oven cooking time (step 6) to 1 to 2 hours. To remove the rib membrane, use a paring knife to ...

Taste Texas at its best with must-try barbecue rib joints, from iconic smokehouses to hidden gems, each serving unforgettable ...

It's no secret that Bobby Flay is a barbecue aficionado, but even pro chefs take shortcuts and use pre-made barbecue sauce.

No matter where you are in the United States, you're sure to find a barbecue joint or two. Here's a list of BBQ chain restaurants, ranked from worst to best.

About the ribs: "We start with what I consider the best cut you can get, which is a St. Louis-style pork spare rib," Burgreen says. "You are not going to get a bad bite out of it." The ribs are coated ...