Pork ribs, Brisket, Chicken, and Pork Shoulder are the meats prepared in the traditional barbecue style. That means prolonged cooking (1 � to 2 hours per pound) over a slow (225�F) fire. The end result is meat that is rendered relatively free of fat and possessing good texture. Bringing a piece of meat to the final state of doneness is where the skill of the chef comes into play.

A good rub and the right sauce will round out the BBQ. There are a lot of different schools when it comes to adding flavor. Marinades, rubs, mops, sauces and more are used in various combinations to give just the right flavor. There is probably a different rub, marinade or sauce recipe for everyone that loves BBQ.

Traditionally barbecue ribs are made from a rack of pork ribs, however there are alternatives. This is not to say that most any man wouldn't be brought to the point of begging if presented with a full rack of meaty, slow smoked, perfectly seasoned, tender, juicy ribs. Doesn't that just make you hungry?

Pork Ribs are more than a meal. You're talking art here. Properly prepared over a low fire with a good dose of smoke, ribs turn out so tender and flavorful, people can't stop eating them..

The difference between a good brisket and a great brisket is in the cut, the grade and the preparation: free range, prime grade, untrimmed brisket is the very best.

So what's so great about smoked chicken? If you have to ask then you've never tried it.! Imagine a roasted chicken bathed in flavorful smoke and slow cooked to the point where it melts in your mouth. Got that? Then you're about half way there. Smoking is the way chicken should be cooked. But then, smoking anything is the way to go.