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Finger licking maple smoked ribs

Posted: Thursday, Feb 21st, 2013
BY: Contributed


SMOKIN’ GOOD — The deep smoky flavors and fall-off-the-bone tenderness is a hallmark of the low-and-slow -— a low temperature, cooked over a long time -— cooking technique.

Slow smoked chicken, ribs, and brisket are staples of the traditional American barbecue.

For the complete article see the 02-22-2013 issue.

Click here to purchase an electronic version of the 02-22-2013 paper.

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