Issue 175

Charred and Grilled Cabbage Slaw Recipe

American, Backyard BBQ, Cabbage, chiles, Easy, Grilling, Issue 175, Recipes, Salads, Seafood, Sides, Thai

In this offbeat cabbage slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. If you’re looking for a way to balance out all the meaty (or not meaty) things you’re grilling, check …

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Char-Smoked Baby Back Ribs Recipe

American, American South, Backyard BBQ, Barbecue, Cilantro, Grilling, Issue 175, Main Course, Medium, Pork, Recipes, Ribs, Seafood, Smoking, Southern-Soul-Food, Summer

These soulful pork ribs come from Charleston chef Sean Brock of Husk and McCrady’s, Joyland, The Continental, and the forthcoming Audrey. After first getting a nice crust on the meat, Brock converts his grill into a smoker, and finishes cooking the ribs in a low-and-slow cocoon of smoke. “Using a chargrill and smoke combo, you can create …

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