Editor’s note: This is the second column in a Barbecue at Home series in which Reid provides how-to advice on becoming a proficient backyard pitmaster. There are few experiences more intimidating for ...

There is a huge debate about the best way to produce the juiciest, most flavorful grilled chicken. Some swear by sticking to a simple dry rub, others advocate for brining the bird, and still others ...

Recipe adapted from Steven Raichlen's Barbecue! Bible: Sauce, Rubs, and Marinades (Workman, 2000.) This rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer ...

This simple dry rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer flavor refrigerate for 2 to 4 hours before grilling. BASIC AMERICAN BARBECUE DRY RUB Start ...