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| BBQ Do's | BBQ Don'ts |
| Use a dry rub for no more than 2 hours before cooking |
Don't use Lighter Fluid |
| Cook Low & Slow or Indirect | Don't use match light charcoal |
| Use the oven if your grill won't cook low and slow to finish after getting a nice crust |
Don't boil your meat (you are making stock and the flavor is in the water) |
| Marinate for flavor | Don't put sauce on the meat Before Cooking |
| Use a light coat of mustard under the rub on Beef & Pork |
Don't guess if the meat is done, use a thermometer |
| Use a charcoal chimney | Don't tell people burnt is perfect caramelization |
| Sauce only for the last 15-30 minutes |
Cook Tofu |
| Use an internal thermometer for food safety |
Believe that there is only one way to cook great BBQ |
The 3 C's of how to cook BBQ
Flavor Control
Temperature Control
Quality Control
We cover all three in great detail in our How to BBQ Class, Book & DVD.
Indirect Heat The Secret to not burning your BBQ
The secret of not burning your barbecue is to not put the meat directly over the flames. The exception to this rule is if you can control the height above the heat. Raised high enough above the fire you can still cook great bbq. Raising the meat not a feature of most BBQ cookers.
Click on Thumbnails for Larger Image
How to BBQ Ribs so they are falling off the bone tender
The secret of how to barbecue ribs until they are falling of the bone tender is foil. Cook the ribs until they have a nice crust. Wrap in foil with a little apple juice and cook to 200f internal temp. They will be cooked and falling apart tender. If you want to sauce your ribs roll back the foil but leave it under the rack for support, sauce and put back with indirect heat for 15 minutes.
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Last Updated 11/05/2012