A beginner’s guide to competition ribs

[keith157]

Great vids Toby, embarrassing to note though, your "BBQ Barn" is a tad bigger than our front room.

[chokethechicken]

Awesome video, thanks Toby.

[Toby]

As mentioned previously i filmed these over a year ago, and really appreciate the comments. if anyone has a suggestions for other topics they would like covered, i am more than happy to put something together.

[keith157]

Hi Toby, don't know if it's possible, but how about a comparison for us newcomers to smoking between using water, clay saucers and sand in the water pan?

[Diggin' On Swine]

As a pretty much total newbie I have to echo Keith's request. Any videos showing the basics - kit set-up-wise what the correct cuts of meat should look like - would be fantastic!

[BadBoyzofBBQ]

Hi Toby
Would like to video on Rubs and Sauces if poss

[catnip]

very handy, wish i had watched these sooner quick one what sugar are you rubbing on the ribs, you say soft brown but dark or light and does it matter? would Muscovado work with a shaper spicy glaze?