Slow Hand BBQ

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2011 | Best Barbecued Ribs

Some barbecue cooks brag about the length of their smoking times and the thickness of their spice rubs as if barbecuing is a virility test. Slow Hand's Dan Frengs believes in low-and-slow cooking, too, but the man has his mind on the meat, taking a more minimal Texan approach to barbecuing. That black crust on his ribs It's just salt, pepper, and concentrated smoke and beef juices. Frengs smokes them over white oak for only four or five hours, so the color of the pork is still the pink of... More »

2011 | Best Barbecued Ribs