The marriage of smoke and swine may be divine, but rarely does it make for an elegant centerpiece. We wanted big barbecue flavor in a sliceable, dinner party-worthy roast.
Ribs smoked over dried corncobs? We traveled more than 3,000 miles and cooked 150 pounds of ribs to try to replicate them at home—without a bottomless supply of cobs.
As they say in Oklahoma, "If your pork is smothered in sauce, it means you're trying to cover something up."
Slathering a tangy mustard-based sauce on barbecued pork is a good start, but this regional specialty demands more than just a last-minute dose of bold flavors.
Forget about canned soup. Homemade soup tastes better than anything out there, and with our recipe, it's dinner in 30 minutes.
Lexington-style barbecue requires hours and hours of grilling. We found the way to simplify this classic recipe without sacrificing flavor.