First, get your smoker going. The ideal temperature range is 200-225 F. Post oak is a good option, but it’s hard to get. You can do hickory as well. You don’t want thick white smoke, but instead, for ...

Nothing says “Fourth of July” quite like the smoky sizzle of ribs on the grill. These Smoked Spare Ribs are the star of any backyard barbecue — slow-cooked to tender perfection, coated in a sweet and ...

A third of the Texas trinity is pork ribs, but they don’t get near the glory brisket does. These fun, flavorful meat lollipops should get more attention — especially in your backyard smoker. Baby back ...

If you have a rack of ribs and a smoker, then you have to make these juicy 2-2-1 Smoked Ribs! These tender, fall-off-the-bone ribs are smoked for 2 hours, wrapped for 2 hours, and then finished off ...

1. Trim excess fat and silver skin. Leave bone-side membrane intact. 2. Lightly coat with mustard or tallow to help the rub stick. 3. Season generously with salt and pepper (plus garlic powder if ...

The summer is upon us, and grills and smokers all over the DMV are heating up as well. For the series “Fired Up with Jake and John,” WTOP’s Mike Jakaitis and John Domen talk with some of the region’s ...

A fruity yet spicy finish to a slab of pork ribs provides flavor to remember. Instructions: Place the ribs on a large sheet pan. Remove membrane of the ribs by sliding a butter knife under the skin ...

Known for its authentic Southern-style barbecue and lively, fun vibe Dinosaur Bar-B-Que is a standout for BBQ ribs. The ribs ...