Heat a smoker to 275°F. I used a pellet smoker with cherrywood pellets. Pat the meat dry and spread a thin layer of mustard all over the pork butt. Liberally sprinkle all sides of the pork with BBQ ...

Fire up the smoker and get ready for the ultimate meat-lover’s snack—Homemade Smoked Snack Sticks, crafted from scratch by ...

Outsiders might talk BBQ, but in Alabama, locals speak it fluently-learn the terms that define Southern smoke culture.

Who needs sauce when the rub does all the talking? In this mouthwatering cook, Chuds BBQ shows you how to make Dry Rub Baby ...

In Chef’s Choice, the Naperville Sun asks local chefs to share their culinary background and experiences and to talk about a featured dish found on their menu. This week, we speak with Daniel Quezada, ...

As Texas barbecue goes, smoked brisket is king. Sliced, moist and fall apart tender, it’s both a protein and technique that separates Texas from the pulled pork and rib traditions of the South and ...

Welcome to Smoke Rings, a series about the Valley of the Sun’s barbecue scene. The goal of this series is to pin down a “Phoenix-style” barbecue if there is one. Regardless of whether we have a style, ...

Abraham Franks got an early education in smoked meats growing up in Lockhart, the barbecue capital of Texas, but he set off to find his fortune in Las Vegas. After he moved there with his brother in ...

Check out this dish inspired by the Houston Rockets, just in time for the holidays. NBA.com Staff The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from ...