Enjoy steak fajitas without the guilt by choosing bison flank. One of the leaner cuts from bison, the flank steak is great when marinated in Southwestern flavors like chili powder, paprika, cumin, and garlic powder, and seared over the open flame of a grill.
Chef Paul Steele of Phoenix Public Market Café makes his pulled pork by pre-roasting the pork in a flavorful dry rub, and then braising it until perfectly tender. Tossed in a smoky barbecue sauce and topped with coleslaw, it's a pretty remarkable version of the classic pulled pork sandwich.
These juicy, succulent St. Louis-style spareribs get great flavor from a dry rub that's also delicious on chicken, fish, and vegetables. They're perfect for serving a crowd at a leisurely weekend barbecue.Click here to see 9 Mouthwatering Rib Recipes.
What’s better than a smoked ham for Easter Sunday? How about a double smoked ham that’s been ramped up with a little peach-ginger injection and a peach finishing glaze?
Click here for more Grilled Easter Recipes
From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
Though pork ribs are more often associated with barbecue, beef ribs are a quintessential part of the Texas barbecue family. Quite a bit larger than pork spare ribs, beef ribs are sold as one per order. We sell them as a "double cut" by butchering out every other bone so that you get double the meat in your order. They’re rich and smoky and one of the best cuts of beef you’ll ever put in your mouth. We’ve had a number of celebrity chefs come here throughout the years, and the beef ribs have always been a big hit.
Dry RubsKeep these to add some kick to meat, fish, or poultry.Jamaican Rub1 tsp. each ground cumin, allspice, cinnamon, ginger and crushed redpepper flakes1/2 tsp. each salt and cracked black pepperMexican Rub1 tsp. each ground cumin and ...
A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired.