Making country ribs starts by trimming the rib rack and removing the membrane before seasoning the meat liberally with your favorite dry spices. The ribs are then placed in a smoker set to 225°F and...

Spatchcocking a turkey opens up the body to lay it flat allowing for even smoke penetration and a faster smoke time. A 10lb, dry-rubbed, spatchcocked turkey should be smoked over indirect heat for...

The best method for making a whole chicken on the barbecue is to butterfly the chicken so it cooks more quickly over indirect heat. The ideal grill temperature should be between 350°F and 400°F and...

To make a smoked spiral ham, unpackage the ham and place it directly on the smoker at 225°F for an hour. During the last 20 minutes, brush it with a glaze made from maple syrup, bourbon, and chicken...

It takes 50 minutes to smoke a ribeye steak at 225°F. A smoked ribeye should be reverse-seared at the end of the smoking time to develop a beautiful, caramelized crust. By searing steak for a few...

The best recipe for pellet grill spare ribs is the famously easy 3-2-1 method. Start by smoking your ribs uncovered for 3 hours. Then, wrap the ribs in foil or butcher’s paper and place them back...