Summer Is All About Pork Ribs

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard …

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard to get at the market, especially during grilling season, and priced as such. The good news is that there is a tender market of ribs beyond baby back ribs that’s waiting to be devoured. You have options and all of them are just as delicious, even if they don’t have their own catchy theme song. Let's break it down:

What Are Baby Back Ribs?

Baby back ribs lay over the pork loin, which is one of the most tender parts of the animal—when you eat a bone-in pork chop, that bone is a baby back. Their location on the animal is one of the reasons they are so highly regarded; compared to other muscles on the animal’s body, the loin doesn’t get much work, which means that the meat on your baby backs is very tender (it’s the same reason why filet mignon meat is prized for its tenderness; it comes from an easygoing part of the cow). It also means that they don’t need much fussing over before grilling, so you can keep their preparation as simple as you want—even a basic salt and pepper rub will do. The leanness of baby back ribs makes them less conducive to long, slow braises or smokes than our other rib choices, because they don’t have a layer of fat to protect them from drying out. For quick, easy grilling, they’re your best choice, but not your only choice.

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Meet the Legendary Couple Behind Mississippi’s Best BBQ Ribs

Cook, author, and musician, Matt R. Moore, wears a lot of hats. Most recently, he’s been leaning into his role of “adventurer”: For his newest cookbook, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, Matt traveled across the U.S. to t…

Cook, author, and musician, Matt R. Moore, wears a lot of hats. Most recently, he's been leaning into his role of "adventurer": For his newest cookbook, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, Matt traveled across the U.S. to talk to chefs and grilling experts all over—who shared their delicious signature recipes and riveting stories. Below, an excerpt from the book telling one such story: that of Hoover's Grocery & Laundry, helmed by owners Sylvester and Mary, and their legendary three-down ribs.


The Delta. There is, perhaps, no place in our country more misunderstood, mythic, and luring. Built primarily on the wrong side of history, most Americans have either shunned the area entirely or, most likely, forgotten its existence altogether. It is isolated. It is complicated. But it is beautiful.

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Red Wine Short Ribs Are Like a Big Cozy Sweater for Your Taste Buds

We’ve partnered with Cakebread Cellars—a Napa Valley winery renowned for its elegant and food-friendly bottlings—to share Senior Editor Eric Kim’s favorite way to spend a winter evening: cozying up with tender short ribs and a glass of their Two Creeks…

We've partnered with Cakebread Cellars—a Napa Valley winery renowned for its elegant and food-friendly bottlings—to share Senior Editor Eric Kim's favorite way to spend a winter evening: cozying up with tender short ribs and a glass of their Two Creeks Vineyard Pinot Noir.


When it's cold outside, there are certain dishes I turn to over and over: the cozy squash and guanciale pasta that’s easier to make than a sandwich; the blue cheese burger that makes my taste buds dance; and the wine-braised short ribs that are like curling up in an oversized sweater.

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This Is My Favorite Way to Cook Baby Back Ribs

I’m about to say something that a lot of people, especially die-hard BBQ lovers, will find controversial: If you’re not using a slow cooker to make your BBQ ribs, then you’re doing it all wrong.

(Hear me out.) Read More >>

I’m about to say something that a lot of people, especially die-hard BBQ lovers, will find controversial: If you’re not using a slow cooker to make your BBQ ribs, then you’re doing it all wrong.

(Hear me out.)

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