Dave shares tips he learned in Memphis for perfect, flavorful dry-rub ribs.
Get a taste of Skylight Inn's whole-hog barbecue with Roger in Ayden, N.C.
Ching's Golden Gate Chili Ribs turn any meal into a finger-licking picnic.
Bobby takes a look back at the Neelys' wet-ribs vs. dry-ribs family feud.
Satisfy the hungriest guests by roasting a whole pig over hot coals.
Check out the biggest barbecue in history, in Texas, of course.
In Memphis, Chuck stops by Rendezvous to try their soulful barbecue ribs.
Learn how to cook up tender and delicious barbecue ribs in the oven.
Alton Brown shares his secrets for producing true barbecue.
Dark miso paste forms the base of Roger's marinade for pork ribs.