Their real names may be strange—bierocks or runsas, depending on where you hang your hat—but their delicious taste requires no translation.
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.
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.
As they say in Oklahoma, "If your pork is smothered in sauce, it means you're trying to cover something up."
We set out to make this Southern favorite but hit a roadblock when we discovered the recipe is as closely guarded as the formula for Coca-Cola.
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.