Season 1, Episode 2

Red, White and Ribs

The sweet, tangy red sauce that the majority of the country considers "barbecue sauce" is a Kansas City-style blend. Ribs are the primary meat of choice when it comes to backyard barbecues, and in competition, they're one of the hardest meats to consistently get right. In Olathe, Kansas, Michael Symon gets to the bottom of every claim made by pitmasters about THE way to make unrivaled ribs.
See Tune-In Times
Don't Forget to Bring Your Brisket!
Don't Be a Chicken for BBQ!

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