Backyard BBQ season is here, and to help you elevate your game out of the coals we've tapped third-generation meat-smoker John Mueller to share some of his pit secrets, other than the obvious daily application of Old Spice.
Since there's no way to emulate his brisket without starting some serious beef, John let us photograph him as he created a sweetly glazed rack of pork ribs. Follow this step-by-step, and learn how to keep your friends fat all Suzanne Somers long.
Published: June 12, 2012 at 4:00am EDT
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