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Haven't done this in awhile, so today's the day. I'm going to use chicken leg quarters and smoke it on the pellet grill for a few hours while basting frequently, then pull it and finish it direct on my Weber Kettle to get a little char. I love that Peruvian Chicken style as well. The Peruvian...

A little rainy for the WSM so I'm doing a bunch of chicken legs on the weber gas grill with this marinade. Love vinegar-based marinades and looking forward to this one.

I've got some lamb spareribs. Each is about 2.5 lbs or so. Obviously, using the standard pork or beef rib cooking times would produce shoe leather, so I'm looking for some help on duration of cook. I am using the BRITU method in terms of rub and approach and also plan to use a modified 3-2-1...

I have made this one numerous times - there's a reason it's a 'stickied thread' :) My wife is not much of a BBQ girl, which may be her only shortcoming, but even she digs this one. Highly recommend. Don't be afraid to chop up a few extra Jalapenos in this one... And I wanted to echo Clint's...