PAT Let me tell you, there’s nothing like a perfectly seasoned smoked beef rib. Don’t be intimidated by their size; beef ribs are easier to cook than pork ribs. Removing the silver membrane on the inside of the ribs is key, particularly with beef ribs that have thick skin. (Start at the end of the bone with your fingers and it’ll pull right off.) Once the film of the membrane is removed, the sweet cherry-cola rub can really penetrate the meat. Cooking the ribs with indirect heat and hickory wood gives them a pull-off-the-bone tenderness and smoky flavor, and the sweet cherry-cola sauce added near the end infuses syrupy goodness into these beauties.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.