Top Ribs

Where barbecue ribs are king

TOP RIBS

Kansas City-Style Spareribs

Kansas City-Style Spareribs

Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.

Citrus Glazed Beef Ribs

Citrus Glazed Beef Ribs

Although subtle in flavor, the citrus glaze compliments the bold flavor of beef with a refreshing finish. Add sugar for a sweeter sauce or more cayenne pepper to kick up the heat a notch.

Beef Back Ribs with Coffee Adobo Sauce

Beef Back Ribs with Coffee Adobo Sauce

When it comes to beef, we can stretch the flavor spectrum with more vibrant ingredients without losing the flavor of the meat itself. These ribs with coffee adobo sauce is a great example of that.

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How to Cook BBQ Beef Ribs

How to Cook Beef Ribs

When asked how to cook BBQ beef ribs, I tell them low and slow…just like pork ribs. And that’s where the similarity with pork ends. Although beef ribs may require a bit more tender-loving care, if done right they produce some of the most flavorful meat there is.

Filed Under: Beef, Ribs 101 Tagged With: how to cook beef ribs in the oven, how to cook beef ribs on the grill

Types of Beef Ribs

The Types of Beef Ribs

The types of beef ribs vary and each has its own distinct flavor and texture. The Types of Beef Ribs Guide will have you cooking them up in no time

Filed Under: Beef, Ribs 101 Tagged With: beef cuts, beef ribs, rib roast, short ribs, types of beef ribs

How to Cook BBQ Pork Ribs

How to Cook Pork Ribs

When asked how to cook BBQ pork ribs, every pit master out there will insist that low and slow with smoke is the only method. While I tend to agree, there are situations where that method may not be feasible.

Filed Under: Pork, Ribs 101 Tagged With: cooking pork, how to cook bbq pork ribs, how to cook ribs in the oven, southern style barbecue

Types of Pork Ribs

Pork Cuts

Back ribs, spare ribs, rib tips, country-style ribs and St. Louis ribs are just a few of the names you’ll encounter when buying pork ribs. With so many types of pork ribs to choose from, what exactly is the difference? Which is better?

Let’s dismantle this pig and review the various rib cuts.

Filed Under: Pork, Ribs 101 Tagged With: baby back ribs, country style ribs, pork ribs, spare ribs, types of pork ribs, types of ribs

WELCOME TO TOP RIBS!

Who can deny that a slab of pork ribs are the king when it comes to barbecue? Yet pork ribs aren't the only player in the rib game. There are beef ribs, lamb ribs as well as exotic animal ribs such as buffalo and elk. Of these ribs, there are varying styles from each.

How well do you know the rib family? Join along as we explore the World Wide Rib.

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TOP SIDE DISHES

Mexican Rice

Mexican Rice

A Mexican dinner without rice and beans is Just an entrée. The problem with most Mexican rice, is it’s rather bland. We’re putting an end to that.

Mexican Baked Beans

Mexican Baked Beans

I’ve had Mexican beans, yet I’ve never seen Mexican baked beans. Do they have them? I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish.

Grilled Herb Buttered Bread

Grilled Herb Buttered Bread

Grilled bread takes on a whole new meaning when flavored with herb butter. This herb buttered bread goes great with salads, soups or any course, for that matter.

TOP NEWS AND VIEWS

Best Barbecue Potato Chips

The Best Barbecue Potato Chips

If one is to experience all that is barbecue, I guess potato chips should be on the list. I prefer my chips Memphis-style…that is, without sauce. I’m not fond of all that red stuff getting all over my fingers, either. I reserve that right for real BBQ. Did you know that barbecue flavored are the top seller for flavored potato chips? The winner is…

The Story of the McRib

The Invention of the McRib and Why It Disappears from McDonald’s

McDonald’s in/famous McRib is back, again. But where did it come from? And where does it go when it departs the McDonald’s menu? In 1981 McDonald’s introduced a boneless pork sandwich of chunked and formed meat called the McRib.

145-degrees F...whoo hoo!

New Pork Temperatures!

The USDA announces their new cooking temperature guidelines, although restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

TOP BARBECUE REVIEWS

America's Best Ribs

Book Review: America’s Best Ribs

If you were to list the top five legends of barbecue, Ardie Davis and Paul Kirk would surely be on that list. That’s why I couldn’t wait to get my hands on their new book, America’s Best Ribs. I’d like to believe that America’s best ribs are right here at TopRibs.com, but I’m sure Ardie and Paul can crank out one hell of a rib hoedown.

Baby Back Rib Potato Chips

Review: Herr Foods Baby Back Rib Potato Chips

Leave my chips alone! I’ve never been fond of flavored potato chips. I especially despise barbecue flavored. They actually taste nothing like barbecue. I really don’t see the point. After all, what’s wrong with potato chip flavored potato chips? But, baby back rib potato chips? That’s pretty darn specific. Let’s check ’em out..

Slow Fire Book

Book Review: Slow Fire by Ray Lampe

Can one book teach a person how to barbecue? Ray “Dr. BBQ” Lampe thinks so. His new book, Slow Fire…The Beginner’s Guide to Barbecue, claims you’ll be cooking up great barbecue in no time.

…even Championship quality. Let’s see.

Recent Reviews

Craycort's Grill Grates

Review:Grill Grates

Purdy Basting Brush

The Best Basting Brush

Pig of the Month's Love Me Tender BBQ Sauce

Sauce Review: Pig of the Month Love Me Tender

What a Book!

Book Review: Planet Barbecue!

Top Thought

If it weren't for BBQ-ing, I'd have no reason to have a backyard.              -Willie Hawk

Top Tip

Carry your meat on a plate wrapped with plastic food wrap. Once on the grill, simply throw out the plastic...clean plate!

No Faux Que!



WHO BE COOKIN' ALL DEM RIBS?


Gary Glen

Hello, my name is Gary Glen. As a certified Kansas City Barbeque Society judge, I know a little about barbeque. If not cooking barbeque, I'm eating it. When I'm not cooking or eating barbeque, I'm judging it. When I'm doing none of the above, I write about here or at Barbequed Chicken.com.

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