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I'm doing a half batch of baby back ribs today with the BRITU recipe and the other half with Splenda being subbed in (yes, trying to be a bit healthier). After all the smoking is gone and done, but prior to slicing them up for serving, I'd like to be able to separate the two batches. I know...

I've always used back loin ribs in my smoking, but my father in law is bringing over some spareribs for me to smoke up tomorrow. I watched the video on prepping these ribs St. Louis style and at the end Chris mentioned just putting the extras on the smoker with rub. Not bad, but I was...

General open question to you grilling enthusiasts: Whats the longest you would marinade a steak in beer prior to cooking? (and what in your opinion is optimal?) I got into a wild hair discussion with some friends about how different beer styles might flavor up and tenderize a steak. So...

Well... my old propane beast (charbroil the wife bought me years ago) finally gave up its last gasp - which means I get to go buy a new one! I've narrowed down my preference to either the Genesis 310 or the Spirit 310 and I'm torn. They both look and feel great (went by my local home depot)...

Greetings all, My (wonderful) wife blessed me with an 18.5 and I'm looking forward to doing up some chicken this weekend as a first run through. Of course I'd like to be able to wow her (and her in-laws). So, I remember as a kid my dad had a similar type of smoker (cylindrical with coal pan...