When it comes to making the summer’s most succulent ribs, the name of the game is low and slow. more


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How to cure, cut and cook your way to flavor-filled happiness more

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Rick Perry isn't fond, but Matt Shipman says pit-smoked pork barbecue with a vinegar-based sauce is the only way to go. more

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Kip Dawkins | Styling by Jennifer Sisk

A sweet-salty Thai hors d'oeuvre that's perfect for your next cocktail party. more

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Here’s the lowdown on Pierce’s Pitt Bar-B-Que, which serves upwards of 6,000 pounds of its specialty Boston butt on a busy day. more

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Wanting to reconnect with cooking, caterer Tuffy Stone leaped into the weird and wonderful world of competition barbeque. more

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Joe Luter III, chairman of Smithfield Foods and scourge of environmentalists and public health advocates, talks about his career and the family pork business he turned into a behemoth. more

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