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When I started working at Weber, I learned I could make ribs in about half the time by wrapping them in foil. I was skeptical at first, but once I tried it I became a convert.
By Jennie Lussow, Guest Blogger
Even though ribs almost always mean tangy sauce, sweet smoke, with low and slow charcoal heat, what if we did the total opposite? No sauce, no smoke, and the spinning rotisserie action of a gas grill
By Mike Lang
Nearly two years ago I had the honor of leading a small BBQ team in a local rib competition. The experience was amazing and showed me that the resulting sense of accomplishment is worth every ounce of
By Jeff Swearingen, Guest Blogger
How do I know when the ribs are done?
By Heather Herriges
There are ribs and then there are RIBS!
By Brooke Jones
If you’ve never smoked ribs before, here’s your time to learn. If you have smoked them, this is a refresher course for you.
By Kevin Kolman
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