19 sub recipes

Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.