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BBQ Mania! Cook It, Eat It, Judge It

Barbecue champion Chris Marks describes what makes a perfectly cooked pork rib, and food writer Lynn Schwartzberg gives tips for how to make that happen.

Chris Marks says the fall-off-the-bone style of rib is actually over-cooked. The meat on this perfectly-cooked rib requires a firm bite and tug to pull it completely off the bone.

I have always thought of smoked meat and the burnt, outer, crusty edges as Nirvana.

Food writer Lynn Schwartzberg found her calling as an official judge for the Kansas City Barbecue Society. She kicks off our program dedicated to barbecue with a discussion of the many styles and regions of cooked meat.

After that, champion barbecue Chris Marks comes to Bloomington’s Short Stop Food Mart to cook up everything from alligator to lamb chops, but it’s the ribs that got our attention. He explains why for him falling-off-the-bone is actually no good.

Before that, restaurateur and farmer Jeff Mease introduces us to his bagel-loving pigs.

And Harvest Public Media takes a closer look at the farmer’s safety net: crop insurance.

News Stories

Stories On This Episode

Crop Insurance Saves Farmers, Costs Taxpayers

Even though lots of corn and soybean farmers are taking a beating because of drought, it’s not likely to drive many out of business. Most carry insurance.

What Does Perfect Barbecue Taste Like?

Food writer Lynn Schwartzberg took her love of barbecue to the next level by becoming an official KCBS barbecue judge. She explains how to cook perfect ribs.

A Humane Love Affair – Jeff Mease On Raising And Harvesting Pigs

Jeff Mease returns to Earth Eats to talk animal husbandry, pork, and his relationship to the big and beautiful pigs he raises on his farm.

Championship Barbecue Served Up At Short Stop

Barbecue champion Chris Marks joined the Barbeque Train at the Short Stop Food Mart to cook up the perfect rib.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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