On paper, honey-glazed baby back ribs make perfect sense. But somewhere between paper and plate, the pork turns bland and the glaze saccharine. We knew we could do better.
The sweetness of the peaches is balanced by the heat of the cayenne and red onion.
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.
Usually by the time thin-cut chops pick up a nice char from the grill, the insides are dry.
With the right grill setup, you'll find thick cut chops are even easier to grill than thin ones.
For lip-smacking good ribs with juicy, fall-off-the-bone texture, master our surefire techniques.