In a small bowl, combine the first the first eight dry ingredients (through black pepper). Mix well. Rub the dry mixture all over the ribs. Cover all surfaces of meat generously with the dry mixture.

With the holiday season here, there’s a good chance there will be more prime rib in our lives—and it might be the only time ...

1. Combine coriander, mustard seed and caraway seeds in a heavy-duty zipper-locking bag; place on a cutting board. Using a meat mallet or rolling pin, crack seeds until all have been coarsely broken.

The cookies are baked and decorated. The shopping is done, and the gifts are wrapped. Now, how about that holiday dinner? As cuts of meat go, whole roasts of beef are popular for the holidays. One ...

Yields 4 to 6 servingsDry Rub Yields about 2 cups, but good to save. It will last indefinitely.Classic Barbecue Sauce Yields about 4 cups ...

Go ahead. Massage that dry rub all over the exterior of bird, beef or boar. Fish and tofu are good candidates, too. Sprinkle it on and use your fingertips to spread the mixture of herbs, spices and ...

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 ...

"These tender short ribs are seasoned to perfection and present big, bold flavours," says Tom Kerridge. "The secret is in the initial low, slow cooking, before they are finished on the grill: this is ...