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For those just tuning in, I am a decent cook with no experience of barbecue. Suddenly, I have this wild hair to learn barbecue, and the intertubes tell me this is the fount of all barbecue knowledge.
So far it seems to this noob that a dry rub on a marbled cut of meat cooked slowly over low heat makes good barbecue. I've got some pork ribs on the grill now: they went on two hours ago and I plan to leave them there for two more hours. The thermometer says about 240, and I've got a pan of apple juice in there. Maybe I'll learn the apple juice is a bad idea, but this is barbecue kindergarten for me and the apple juice is my finger paint.
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