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  2. Ribs (food) - Wikipedia

    en.wikipedia.org/wiki/Ribs_(food)

    Beef rib, a French style bone-in rib eye steak, served with french fries (steak frites) Beef ribs on a smoker grill Pork ribs on a smoker grill Inside of a beef rib cooked on a smoker grill. Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut ...

  3. Barbecue - Wikipedia

    en.wikipedia.org/wiki/Barbecue

    Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked.

  4. Johnny Trigg - Wikipedia

    en.wikipedia.org/wiki/Johnny_Trigg

    His BBQ team is called "Smoking Triggers", [3] and he has been nicknamed the "Godfather of BBQ" and has also been called "the New England Patriots of barbecuing". [ 4 ] [ 6 ] He has twice been named the Grand Champion of the Jack Daniel's World Championship BBQ Invitational in Lynchburg, Tennessee , in 2000 and 2003. [ 7 ]

  5. How to Cook Ribs on the Grill (and Only the Grill) for the ...

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  7. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]

  8. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...

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