pork ribs

re:BBQ for Co-workers
In category Barbecuing
Written by mic

I cooked bbq for 25 co-workers this week. I brought the meat and they brought various side dishes, salads and deserts, etc. We had quite a feast!

I received this e-mail today from a co-worker.

[i:bea5305353]Brian,
I just wanted to thank you for cooking the BBQ at yesterday's luncheon. It was fabulous!! Being from OK and TX, I haven't found good BBQ in this area… and I miss it terribly. I

---

re:Next Day BBQ
In category Pork
Written by mendishi

Today I was thinking about the pulled pork that I make so often and came to a realization. It struck me that I tend to like the way the pulled pork tastes the day after it is cooked as opposed to the when it comes off the smoker. This sounds strange to me but I think I have some good reasons for this and I was wondering if anyone else felt this way. I think after being around the smoker all day

---

re:Ketchup
In category Other Recipes
Written by mendishi

I have just started experimenting with making my own sauces and have one question. I like to use a lot of ketchup on my food but wanted to try something different but similar. Does anyone know of something that will be a good alternative to Ketchup?

---

Beef back ribs
In category Beef
Written by ryan21

I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.

---

Suggestions for first smoke.
In category Barbecuing
Written by Coltrane

Hi all. What would you suggest would be best for a first time smoker? Something easy please.

---

BBQ for the traveler.
In category Barbecuing
Written by PHISHIN99

Hi all. I travel a lot and would like recommendations for good BBQ places so go to. Please mention any place anywhere.

---

Beef back ribs
In category Beef
Written by Watters

I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.

---

book recommendations?
In category Barbecuing
Written by Max Hass

I`m new to this concept of cooking meat. I`ve read the faq`s, I`ve lurked a bit--I can see this is a guy group and I don`t want to intrude. I`ve been to the bookstore and the selection was poor.
My husband brought home a propane smoker from Costco(Great Outdoors Smoky Mountain Series) www.gogrills.com
I can tell from lurking that this smoker isn`t the preferred setup, but I appreciate his

---