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Mmmm, I love BBQ. Mmmm, I love chile. How can I get some smokey flavor in my chile? I guess the choices are using smokey meat or smoking my finished chile. Anyone have some thoughts for wayward Connecticut Q'er?

I was looking through the kitchen to find something to stick my thermometer into during a smoke and came across an onion. I was going to use it until I began thinking that my ribs would taste like onions. Anyone smoke anything to give the other stuff you're smoking a particular flavor?

I have developed a technique to debone the trimings from a St. Louis cut Spare Rib. Check out the series on ABF called Connecticut cut. I have more pictures and info if you are interested.P

I've been buying full slabs of spare ribs and butchering them myself into the Kansas City cut. This has left me with a large triangular chunk of bone and cartilage filled meat. I smoke this an gnaw away on it, but it is not suitable for presentation to guests. Last week, I think I found the...

I tried to lure you in with the subject, but here's the question: I have three slabs of spare ribs that I am prepping for service tomorrow and plan to trim them into St. Louis or Kansas City trim. My question, is what to do with the trimmings? Clearly they are edible (and I bet damn...