Find out what this veteran rib master wishes he had known when he first started grilling ribs
By John Burns
Why Rotisserie Ribs Are Worth The Work
By Mike Vrobel, Guest Blogger
BBQ is hardly a “last minute” meal. Ribs, however, on the Summit Charcoal Grill, can be.
By Mike Lang
5 tips to ensure smoking success!
By Jennie Lussow
10 interesting food ideas to try out!
By Heather Herriges
“Aluminum foil can foil a good time”
Short Rib Tacos involve simple ingredients, a fast cook and ensure my grills get just the attention they need during a busy work week.
When battling time & entertaining a group, I find one of the more forgiving ways to grill is with the rotisserie.
What are you grilling this Father's Day? Here are some of our top picks!
By Mark Holzkopf
Get my tips on grilling 6 types of pork.
By Kevin Kolman
This recipe uses many “bright” flavors – curry, lemon, mint and shallots, to enhance the already great lamb flavors.
By Matt Jost, R&D Chef at the Weber Grill Restaurant
Learn about the differences in ribs and what to look for when buying them.
It's early in the grilling season, but that doesn't mean we can't start having some fun on the Weber Smokey Mountain!
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.
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
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?
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.
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