Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue. Few ribs are more primalor satisfyingthan our first dish: brontosaurus-size, grass-fed, barbecued beef plate ribs. Next up: spareribs from heritage breed Berkshire hogs, slathered with Jamaican jerk seasoning and smoked over exotic pimento wood. Our third rack comes from Colorado: spice-smoked lamb ribs with cherry barbecue sauce. And to round out the meal: a delectably different coleslawapple-enriched... [see more] and hickory-smoked, and smoky bacon-cheddar cheese cornbread. From offset smokers and upright barrel smokers to electric smokers and handheld smoking devices, well show you the tools and fuels you need to get the job done. Recipes:Big bad beef ribs Jamaican jerk spareribsSpice-smoked lamb ribs with cherry barbecue sauceSmoked slaw
Multi-award-winning author, journalist, cooking teacher and TV host Steven Raichlen takes a side journey away from classic grilling to explore the rich flavors of smoked food in the 13-part series STEVEN RAICHLEN'S PROJECT SMOKE. PROJECT SMOKE is a "how-to" cooking show that focuses on the art of smoking techniques and recipes from hot smoking and cold smoking to smoke roasting and "smoke-tisserie" cooking. Using traditional and cutting-edge techniques in must-try recipes, the grilling and smoking authority shows how to smoke a variety of iconic foods, such as Texas brisket, Kansas City ribs and Carolina pork shoulder. In several episodes, Steven also demonstrates smoking dishes not known for being smoked, such as vegetables, pizza and dessert. There's even an episode devoted to urban dwellers on how to make smoked eggplant dip, smoked gazpacho, stovetop smoked salmon and smoked ice cream.