| Smoking the competition No Images? Click here   The Serious Eats Guide to Ribs Pork ribs are a staple of American barbecue. Memphis is famous for its dry-rubbed version, and rib tips are a staple at Chicago’s South Side barbecue joints. Even down in beef-centric Texas, pork ribs are in high demand, constituting one-third of the state’s "holy trinity," along with brisket and sausage. But that hasn’t always been the case. Historically speaking, ribs are relative newcomers to the pits. The essential techniques to get you started  No smoker? No problem. This recipe produces tender and juicy pork ribs with real smoked flavor, even though they're cooked in the oven from start to finish.  An earthy and spicy rub pairs with a fruity and sweet sauce to give these ribs a complex, layered flavor.  Ribs cooked sous vide can be every bit as good as traditional barbecue, not to mention more replicable year-round. Finish them in the oven or on the grill. Three easy barbecue sauce variations to amp up your grilling  When it comes to barbecue sauce, we've got you covered. And yet you can never have too many barbecue sauce recipes at your disposal. With that in mind, here are three incredibly simple ones that you can whip up in minutes, each with its own distinct flavor profile: coffee-ginger, Buffalo, and Korean kimchi. Our favorite all-purpose silicone brush  You don't want your brush to shed its hairs (or get nasty rust) all over your ribs. We like this one by OXO because it holds its bristles longer than most other brands, and it's easy to clean.
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