I love the way we make our spare ribs (good thing, huh?). We parboil them with a store bought blend of seasonings that give it this really amazing flavor and then we grill them without sauce until they get a little crispy, then brush on the sauce. Pull them off as soon as they start to caramelize.

A good pulled pork is heaven on a plate, but I've never made one. Might have to try that one day.

Teach me everything you know! I'm kinda clueless about barbecue.

There are at least 3 different styles of BBQ I can think of. I think I'm more of a St. Louis style.

I like to grill chicken breasts on a well lubed (olive oil) grill over charcoal. I'm a big fan of cooking with sauce the entire time.

Also, I've been wanting to try a tandoori rub over charcoal too.

My father misses his smoker every day (we live in FL, he left his smoker in MO with his brothers). I miss the smoked beans we used to make. Although he was slightly pacified when I lived on an apple orchard and gathered the trimmed apple twigs/branches for his grill. And he takes offerings of Kansas City's Gates and Sons' barbecue sauce - refuses to use any other, except maybe Kansas City's Arthur Bryant's sauce.

My uncles used to have 'grilled burrito night' before dad moved to FL. Make burritos as normal, but wrap them in foil and throw them on a grill. I understand it's rather good that way, but I never tried it.

Never underestimate grilled veggies over flame - just make sure to brush them with olive oil first so they don't stick to the rack.

I know this isn't barbecue, but when I had to burn branches and such every autumn I'd wrap potatoes in foil and stick them on the outer areas of the bonfire to bake them, then campfire cook brats over the flames.

i just want to say that after living in an apartment for 8 years that does not allow the owning of bbqs, i am stoked to be moving to my house. please, tell me of your meats good people.

BBQ is life. It's one of the quintessential American foods (and yes, I know other parts of the world have their own varieties of BBQ). It's so amazing. It's not just about eating food, but it's about enjoying the whole process (usually in the company of some great friends). And, it bothers me when people say "Hey let's have a BBQ" and all they do is grill up some burgers and dogs. That is not barbecue. That is a cook-out! /snob

Unfortunately, I've yet to do any die-hard barbecuing of my own (like with smokers and wood chips and all that jazz). But whenever the weather permits (which is quite often, here in Los Angeles), I'm always down for some ribs, chicken, pulled pork, and brisket. Whatever dish I'm doing, I pretty much stick to the same formula: low and slow in the oven with a great home-made dry rub, then finishing on the grill with some sauce to give it a nice sweet and tangy crust. Throw down some cole slaw, potato salad, mac and cheese, call up some friends, put on some classic Delta-style blues and get allllll the way down!

Soooo damn hungry right now.

Alton Brown has a really good formula for making your own dry rub, and Rachel and I made pork spare ribs with an Indian flair using cardamom. I've done parboiling in the past, but it's messy when I do it, so I learned over time that grilling meat low and slow over indirect heat will keep it moist, as long as you only flip one time and keep a close eye on it. I've always been curious about doing brines, though not necessarily salt brines.