All You Can Meat: Ribs Pictures

Chuey Martinez is on a quest for America's best ribs. Chuey tries them all, from barrel-smoked ribs in America's BBQ capital of Kansas City to traditional, Texas-style beef ribs in Austin, TX.

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G. Garvin in St. Louis Missouri
G. Garvin in St. Louis Missouri

G. Garvin in St. Louis Missouri

During the St. Louis episode, host G. Garvin speaks with Cherokee Street and Princeton Heights team members. 960 1280

  

whole hog on a spit

whole hog on a spit

The challenge: Prepare a whole hog in less than 12 hours, and accompany it with an entire menu that represents the teams' neighborhood. 960 1280

  

Bob’s Seafood in St. Louis Missouri

Bob’s Seafood in St. Louis Missouri

Host G. Garvin visits Bob's Seafood in St. Louis to find the secret ingredient that will either heighten the challenge or send one team home without $10000. 960 1280

  

Judges actress Ciera Payton, host G Garvin and chef Nathanial Zimet get a taste of Uptown’s cuisine in this Bywater vs. Uptown neighborhood face-off in New Orleans. 960 1280

  

In New Orleans, 2 teams of amateur pit masters face off in this neighborhood vs. neighborhood challenge where the main ingredient is pork shoulder. Each team must prepare a menu with individual dishes for both parts of the meat -- the picnic and pork butt. 960 1280

  

Host G Garvin visits Deanie's Seafood Market in Metairie, LA, to shop for his wild card ingredient – Alligator – that both teams must incorporate into their menu. 960 1280

  

food and a crowd of people in Brooklyn New York

food and a crowd of people in Brooklyn New York

The Gowanus (Brooklyn, NY) team (left) hope to win $10,000 as they present their dishes to the judges: (L to R) Colin Camac, partner of Fatty Crew?s New York restaurants, host G. Garvin, and Eden Grishpan, host of ?Log on and eat with Eden Grishpan." 960 1280

  

prime rib in Brooklyn

prime rib in Brooklyn

The two neighborhood teams from Brooklyn, NY - Gowanus and Williamsburg - had the $10,000 challenge of creating mouthwatering dishes for the judges with the main entr?e of prime rib. 960 1280

  

Dickson?s Farmstand Meats at Chelsea Market in New York City

Dickson?s Farmstand Meats at Chelsea Market in New York City

Mid-way through the Underground BBQ Challenge in Brooklyn host G. Garvin visits the local Dickson's Farmstand Meats market at Chelsea Market to find a little twist - a secret ingredient - to throw at the contestants which they must incorporate into their menus. 960 1280

  

Plate of brisket, toast and potato salad in Austin Texas

Plate of brisket, toast and potato salad in Austin Texas

In the Austin, TX episode of Underground BBQ Challenge, the neighborhood teams of Dripping Springs and North Loop go head-to-head to win $10,000. Their challenge? To prepare a mouthwatering brisket for their guests and the judges. 960 1280

  

G. Garvin and the judges eat brisket in Austin Texas

G. Garvin and the judges eat brisket in Austin Texas

Host G. Garvin along with judges cookbook author and web celeb Hilah Johnson and former NFL player and action star Brian "The Boz" Bosworth, sink their teeth into a surprising brisket prepared by the Dripping Springs team in Austin, TX. 960 1280

  

Sign of Hudon's on the Bend

Sign of Hudon's on the Bend

Host G. Garvin visits Hudson's On-The-Bend in Austin TX to locate the secret ingredient he is going to surprise the neighborhood teams of Dripping Springs and North Loop with in the $10000 competition. 960 1280

  

Chef G. Garvin and the Underground BBQ Challenge judges

Chef G. Garvin and the Underground BBQ Challenge judges

Host G. Garvin and the Underground BBQ Challenge Kansas City, MO, judges - 2013 Miss Kansas,Theresa Vail, and chef Patrick Ryan, owner of Kansas City?s Port Fonda - meet the KC neighborhood rivals of Crossroads and West Bottoms. 960 1280

  

Pork butt in Kansas City

Pork butt in Kansas City

In the Kansas City, MO, episode of Underground BBQ Challenge, the neighborhood teams of Crossroads and West Bottoms are tasked with preparing a 10-grand-worthy full course meal that represents Kansas City, with the ultimate main entr?e - pork butt! 960 1280

  

Paradise Locker Meats in Kansas City

Paradise Locker Meats in Kansas City

With only hours to go in the $10000 challenge host G. Garvin ventures off to Paradise Locker Meats in Kansas City MO to choose a secret ingredient with which to surprise the neighborhood teams of Crossroads and West Bottoms with in the competition. 960 1280

  

Gene's Sausage Shop, Chicago
Gene's Sausage Shop, Chicago

Gene's Sausage Shop, Chicago

Gene’s Sausage is a European market that specializes in 40 different varieties of smoked meats and sausages. 960 1280

  

Ferdinando’s Focacceria, Brooklyn, New York

Ferdinando’s Focacceria, Brooklyn, New York

These legendary links spend 40 minutes in the oven before they’re dropped into a red sauce made with fresh tomatoes, fennel seed and a secret mix of spices known only to the restaurant’s chef-owner Francesco Buffa. 960 1280

  

Ferdinando’s Focacceria, Brooklyn, New York

Ferdinando’s Focacceria, Brooklyn, New York

Brooklyn is home to one of the oldest, most venerable sausage specialists in the country -- Ferdinando’s Focacceria. 960 1280

  

Southside Market & BBQ, Elgin, Texas

Southside Market & BBQ, Elgin, Texas

Many customers stop by the Southside butcher counter to take home some of the finest sausage that Texas has to offer. 960 1280

  

Southside Market & BBQ, Elgin, Texas

Southside Market & BBQ, Elgin, Texas

Elgin, TX, is known for just one thing -- sausage. Elgin sausage is so sensational that it’s sold all over America, but the best is still served at the oldest barbecue joint in the Lone Star State: Southside Market. 960 1280

  

Wurstkuche, Venice, California

Wurstkuche, Venice, California

Sweet peppers and onions are a welcome topping to an already succulent Wurstkuche sausage. 960 1280

  

Wurstkuche, Venice, California

Wurstkuche, Venice, California

Wurstkuche restaurant custom-designs 20 sausages, including classics such as Bockwurst, Hot Italian and even Vegetarian varieties. 960 1280

  

Polish Village, Hamtramck, Michigan

Polish Village, Hamtramck, Michigan

The Polish Village cooks its succulent sausage in beer sauce. 960 1280

  

Polish Village, Hamtramck, Michigan

Polish Village, Hamtramck, Michigan

The cooks at the Polish Village come straight from Poland or learned their craft from someone who did. 960 1280

  

Hominy Grill, Charleston, South Carolina

Hominy Grill, Charleston, South Carolina

Like everything else on chef Robert Stehling’s menu, the star of this party is prepared from scratch, using only fresh, locally farmed ingredients. 960 1280

  

Hominy Grill, Charleston, South Carolina

Hominy Grill, Charleston, South Carolina

Hominy Grill opened in 1996 as a Southern neighborhood restaurant in a great Southern neighborhood. 960 1280

  

Horse Brass Pub in Portland, OR

Horse Brass Pub in Portland, OR

The bangers at the Horse Brass Pub in Portland, OR, offer a trip to England without the passport. 960 1280

  

Horse Brass Pub, Portland, Oregon

Horse Brass Pub, Portland, Oregon

For those who prefer their pig in a blanket, the Horse Brass also serves up a banger sausage roll. 960 1280

  

Old German Beer Hall, Milwaukee

Old German Beer Hall, Milwaukee

The sausage that owner Hans Weissgerber serves up is much the same as what’s been served in Germany for over 500 years. 960 1280

  

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