A bold barbecue experiment puts beef ribs through an unusually long seven-day marinade before they ever reach the smoker. The ...

A pitmaster explains the key quality factor to look for when buying ribs and how grade impacts grilling results.

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Indulge in tender ...

A plate of smoked barbecue beef ribs. - Pablo Morales Food/Shutterstock The best pitmasters in the world have their tried and true methods for barbecue ribs, from selecting the trees they'll use for ...

Barbecuing is an art that requires the right knowledge of heat, time, and flavors to achieve the best technique for each cut of meat. The best rib pitmasters across the country take this into account, ...

Fire up the grill and mop on the sauce, it's time to feel like a barbecue pitmaster! These slathered, rubbed, spiced and ...

BBQ pitmaster & founder of Meat Church BBQ Matt Pittman cooks beef ribs over Meat Church charcoal for deep smoke and bold ...

3 - 4 pounds beef back ribs1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne 1 large onion, chopped 1/2 cup honey 1/4 cup ketchup 4-ounce can green chilies, diced 4 cloves garlic, minced 2 ...

It was worth the wait.

And more on the responsibility of the restaurant owner and the obligation of the customer if such a situation happens to you.