
Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.
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8 Comments
Gina A.
March 9, 2015
I'm pretty much dead set on mastering the grill this summer. I started practicing on my babybacks in the oven to enter my honey chipotle barbecue sauce in the 'best recipe with honey' contest this week (03/09/2015), but I have to admit that without the grill, I wasn't overly excited (although the sauce is on the money!) This is a dry run. After finding this article, especially authored by a female, my spirits are back up. Go on girl, I dig that you followed your forefathers footsteps!...I'll be stepping foot in your Williamsburg butcher shop soon enough!
Greg L.
August 22, 2014
I put on a rub the night before and do a slow smoke on the grill. I than put a thin coat of Sweet Baby Rays! Mmm, I think I have to go to the store!
Ariette C.
August 8, 2014
Me? I would prefer baby back ribs drowned in barbecue sauce! I just love this recipe. My father once treat me at Blue Butcher Bar & Restaurant. It's really good.
Scoobs
June 29, 2014
I agree with Sufitt, simple is good (I've seen an increase in the use of maple syrup in glazes and sauces). I like a good rub applied the night before, wrap ribs in butchers paper or parchment (lets them breath), smoke on grill about 4 hours at 225-250, raise grill temp (or after glazing place ribs closer to heat) apply very thin glaze (cheap BBQ sauce of your choice, mix with equal weight apple cider). Brush the glaze (basically it's watered down fructose). Finnish the ribs. Here's a great BBQ website: http://amazingribs.com/index.html
ChefJune
June 20, 2014
Being a Chicago girl (we DO have a Chicago style of barbecue!) I go for a tomato based sauce that's fairly spicy. But I've never said "no" to a rib yet....
Catherine L.
June 20, 2014
I've just become aware of the Chicago style of barbecue (I'm late to the game), but it sounds delicious! I'm personally a huge advocate of sauciness when it comes to barbecue.
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