Keep this ready-to-go in the freezer — it’s especially welcome when you need to rescue an overcooked chop or steak. If you don’t want to make the rub recipe, simply season the butter with herbs or ...

This simple dry rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer flavor refrigerate for 2 to 4 hours before grilling. BASIC AMERICAN BARBECUE DRY RUB Start ...

Editor’s note: This is the second column in a Barbecue at Home series in which Reid provides how-to advice on becoming a proficient backyard pitmaster. There are few experiences more intimidating for ...

The sun is shining and you're itching to fire up the grill, so you head to the grocery store and end up standing in front of the butcher or seafood counter, eyes darting from one "specials" sign to ...

This cooking experiment explores the unconventional method of creating BBQ burnt ends using canned Spam instead of ...

Home-blended wet and dry rubs are an easy way to add some flair to your flame this barbecue season. Sure, basic salt and pepper tastes delicious — and probably still is the best way to set off a prime ...

Combine the toasted fennel seeds, coriander seeds, chile flakes, chopped thyme and rosemary, cinnamon and black pepper. Rub the mixture onto the meat of your choice and cover with plastic. “I would ...

Home-blended wet and dry rubs are an easy way to add some flair to your flame this barbecue season. Sure, basic salt and pepper taste delicious — and probably still are the best way to set off a prime ...

Recipe adapted from Steven Raichlen's Barbecue! Bible: Sauce, Rubs, and Marinades (Workman, 2000.) This rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer ...