Pork butt & pork shoulder are extremely popular cuts of meat. But they aren’t the same thing. So, how to tell them apart? Here are the 3 easy ways.
BBQ concepts & techniques, from the Texas Crutch to 3-2-1 method. Also comparisons between different cooking styles, fuels, and more.
Resting meat is allowing it to cool after cooking. Many folks recommend it. Others beg to differ, stating that it’s not necessary at all. Who to believe?
The Maillard reaction is the process of “browning” food. It gives food amazing flavor and inviting look. But there is more to it that you need to know.
BBQ bark has long been the emblem of great BBQ. It’s what folks fight over at any backyard cookout. But have you ever thought about how it is made?
The smoke ring. Many cooks swear by it. In competitions, judges usually look for it. Well, learn more about the real science behind the smoke ring here.
Today, we’ll go deep into the magical land of low n slow and uncover the truth about the infamous BBQ stall. It’s time to stop stalling & get right to it.
Reheating ribs doesn’t mean eating dry & tasteless meat. In this article, I’m going to show you how to reheat ribs without drying them out. Click to learn more!
It’s not always easy to insert a thermometer probe into pork ribs. Therefore, in this article, I’m going to show you how to tell when ribs are done without one.
Beef ribs are tricky. Different butchers cut them in different ways. So to save you the hassle, we put together a general guide on different types of beef ribs.
Learn the different types of pork ribs (baby backs, spares, St. Louis & more). We also include tips on how to buy them & a quick tutorial on how to cook them.