I cannot stress this enough: When shopping for brisket, go for the highest grade you can find, and hand pick the slab with the most fat striation visible. If it is not labeled, chances are it is select. Avoid it. Brisket is the classic example of "garbage in garbage out". Please don't write to me and say you can't figure out why your brisket was tough if you did not buy USDA Choice or better. Texas Style, Brisket Texas, Barbecues Brisket, Brisket Recipe, Beef Brisket, Brisket Turn, Restaurants Cooking, Smoke Brisket, Barbecues Beef
basting the Barbecue Ribs on the grill by Heather Schmitt-Gonzalez These ribs look incredible, can't wait to try.
dr. pepper barbecue sauce The first act - a spicy, smoky-flavored rub - sets the stage for the second - the sticky soda-base sauce that follows. Together, this combo creates pork ribs perfection. Look for molasses powder - a unique product made from dehydrated blackstrap molasses - at spice shops or online.