Make-and-Take Picnic Mains

You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.

The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill.... Read More