Greek immigrants in Alabama helped shape a unique rib tradition known for bold dry rubs and slow cooking over hardwood charcoal or wood fire. These smoked Greek ribs are tender, tangy, and packed with ...

Rib tips are one of the most underrated cuts in BBQ, packed with rich, smoky flavor and juicy meat. In this episode, we’re taking these meaty, crispy, and saucy bites to the next level with ...

This smoky barbecue plate is a crowd favorite at Chicago’s Lexington Betty Smokehouse. At Chicago’s Lexington Betty Smokehouse, guests line up for plates of chef and owner Dominique Leach’s smoked rib ...

Chicago is arguably the most underrecognized barbecue city in America. While Memphis is known for its pork ribs and Kansas City is known for burnt ends, Chicago is known for a more obscure barbecue ...

SCHERTZ, Texas — Two veterans, who are also husband and wife, were serving their tasty BBQ to service members on base. It got so big, they started serving at events, then to a food truck, and now, a ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Over the past eight years, Chicago’s soul food aficionados have become close friends with Luella Funches, the late great-grandmother of chef Darnell Reed and the inspiration behind his beloved ...

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, ...