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I'm curious what is in Jirby's Jub Rub but have found nothing on it. Has anyone come across the recipe and is willing to share?

Never tried this, so seeking some advice. I've reverse seared ribeye and tomahawk steaks with good (but not fab) results. Next up is a 4.6 lb rib roast, 2 ribs, fat cap on. At 225, any guidelines as to how long this puppy will take to get to 125 internal?

While almost everybody uses mustard as the base for their slather, Meathead @ Amazing Ribs dot com says he uses mayonnaise as his base "as it has no taste". I know mayo works on fish applied directly to the grill to prevent sticking. Anyone got any experience using mayo as the slather base for...

Anybody tried/had success smoking a brisket at 275 on a WSM? I cooked one over the weekend ; the crust and smoke ring were fabulous, but the meat itself seemed dry.

I'm contemplating living dangerously! We're hosting a big gathering Sunday and plan to serve brisket, ribs, and pulled pork. The ribs will be Cheater Ribs (in the oven) but wondering if I can (or has anyone) smoke the butt on the lower grill of my 18" WSM and the brisket on upper rack. The other...

For various health reasons, I'd like to find something (non-chemical) to use as a binding agent when prepping burgers, meatloaf, casseroles. Anyone got any ideas or tried & true recipes?

On one of the grilling shows I saw the other day, the chef used a different technique with his 22” Bullet that set off my Spidey sense. In setting up to smoke a salmon fillet, he removed the lid and cylinder, then removed charcoal ring and charcoal grate from the bottom stand. Then he added...

Many years ago in my pre-BBQ, bachelor days, I used to be able to buy at the local Safeway some wonderful smoked pork chops that I would fry up and knock an ordinary bacon & eggs breakfast out of the park. The chops were bone-in, about 3/4 inch thick or less. Anyone got any...