Hey Society! 🔥 Wednesday's episode is going to save some of you from a frustrating cook. Beef ribs are one of the most misunderstood things in backyard BBQ — not because they're complicated, but because most people don't realize they're working with completely different cuts. Back ribs, plate ribs, and chuck short ribs all behave differently on the pit, and if you're treating them the same you're working against yourself. This Wednesday at 6 PM PST we're breaking all three down — the anatomy, the buying guide, the cook approach, and the five mistakes I see people make over and over. Episode 107 | Stop Ruining Beef Ribs: Back vs. Plate vs. Chuck Ribs Explained 🔴 Set your reminder: https://youtube.com/live/vBFQZOSw4Eo?feature=share Drop a comment below — which of the three cuts have you cooked the most? And if you've had a beef rib cook go sideways, tell me what happened. Let's talk about it before the show. 👇

I’m cooking over 100 party wings early tomorrow so I’m getting things ready today.

Hey BBQ Family — Episode 104 is live, and this one belongs to YOU. 🙌 This episode was born right here in this community. A Society member asked whether a water pan actually makes a difference — I thought it was a great question so I decided to build a whole episode around it. That's what this community is for. Here's what we will cover: 🔥 The science of what water pans actually do (and don't do) 🚫 When to skip the water pan — Kamados, pellet grills, drums 🍺 Why you should drink your beer instead of putting it in the pan 🔬 The smoke ring connection — moisture plays a bigger role than most people think 🎙️ My personal approach across all my cookers 👉 Watch here: https://youtube.com/live/tep4uVujmKI Now I want to hear from you — water pan or no water pan on your setup? Drop it in the comments below. And if you have a question you want me to tackle on a future episode, post it here. The next topic might come from you.

What is everyone’s favorite method when smoking pork ribs? Wrapped or unwrapped? If unwrapped, do you have a preferred approach to keeping them moist?

Hey guys, I’m in Nashville attending the National BBQ Association’s conference. This is my first conference & my time in Nashville. Today is the BBQ restaurant tour starting with Jack’s BBQ. Most everything on my plate was outstanding…. the slow smoked St. Louis rib, pulled pork, turkey, BBQ baked beans, and collard greens. I also tried the brisket which was extremely tender but the bark could have used a little more flavor. Overall, Jack’s knows what they’re doing! I’ll try to share pictures all day starting with Jack’s.