Pitmasters can spend 10 hours feeding their smokers to sweat out a few racks of ribs.
It starts in the oven, wherespice-rubbedribs are slow-roasted until tender.
From there they go to the grill for a concentrated blast of hickory smoke.
Mitch Mandel and Thomas MacDonald
Awood-chip boxholds the chips directly above a gas or charcoal fire as the heat releases their aroma.
This recipe (and hundreds more!)
came from one of our Cook This, Not That!
For more easy cooking ideas, you’ve got the option to alsobuy the book!
