Just in time for your Labor Day cookout, this recipe is for you whether you are a hardcore carnivore or just love ribeye steaks. Gently caressed with oak smoke and then reverse seared in a screaming ...

A simple rub and low and slow smoke make these dino ribs irresistible. If you’re looking for a way to impress your meat loving friends, smoked beef ribs are the ultimate decadent and over the top ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Indulge in tender ...

Maple Glazed Smoked Boneless Beef Short Ribs Big flavor, simple ingredients. A pantry-friendly dry rub and a simple maple glaze take these ribs over the top. Set it and (mostly) forget it. Once ...

Remove 2 the Tomahawk steaks from the refrigerator and let sit at room temperature for 1 hour before you plan to grill. Prepare an outdoor grill for two-zone, medium-high heat. Soak a piece of Oak, ...

The Texas barbecue trinity is brisket, pork ribs and sausage, but if you haven’t noticed the increasingly common addition of beef ribs to the menu, you haven’t been paying attention. These behemoth ...

As soon as it's warm enough to fire up the grill, cookout season has begun. Turn on Wendy Rene's "Bar-B-Q" (the ultimate outdoor cooking song) and dig out that bag of woodchips. It's time to smoke ...

How to make the best easy smoked beef back ribs recipe is easy to do with this simple cooking technique! This easy recipe will quickly become your family's favorite go to during warmer weather months ...

1. Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce, and smoked paprika, mixing until a paste is formed. Using your hands, spread paste onto all sides of roast. 2.

Lusciously tender and rich, beef ribs are like the big siblings of pork ribs. Prized for their meaty flavor and succulent texture, these “dino” ribs have become popular for backyard barbecue ...

Succotash, celebrity chef Edward Lee’s luxe Southern restaurant in Penn Quarter, reopens today (Monday, August 30) with a new name reflecting a steakhouse-style makeover that took place while it was ...

Earlier this year, I enjoyed a spectacular steak that had been dry-aged for 240 days. I purchased it raw from Dallas’s Knife, and seared it on my stove top in a cast-iron pan. It had the deep funky ...