A proper swab of sauce can make all the difference in good barbecue.
Cook’s Country senior editor Diane Unger brushes a final coating of a tomato- and vinegar-based sauce onto two racks of spare ribs ahead of a tasting of an in-development recipe for Memphis-style wet ribs.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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