Whether made indoors or out, no barbecue recipe is complete without a last-minute lacquering.
Assistant book team test cook Stephanie Pixley applies a coating of barbecue sauce to a tray of baby back ribs during a photo shoot for an upcoming book of pressure cooker recipes. (Where’s the pressure cooker, you ask? The ribs were cooked through in there, then moved under the broiler at the last minute in order to get the kind of charring we look for in good barbecue.)
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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