Perfect Pulled Pork- The Ultimate Recipe - Watch Now! 

Mom? Is that you? Just kidding, thanks for the kind words!

LOL! Next time you see me ask me to pour you a drink!

Me too! Who doen't love Pulled Pork with lots of bark?

That's my goal! Have fun!

Thanks! Go for it!

How kind of you to say so! Make sure to visit the website for more great free BBQ info.

@@AmazingRibs will do. Here's the recipe for the apple cider vinegar barbeque sauce 2 cups apple cider vinegar 2 table spoon brown sugar 1 table spoon catsup 1/2 tea spoon cayenne pepper 1 teaspoon black pepper 1 teaspoon red pepper flakes 1 teaspoon salt. On the stove top medium heat. Bring to boil and wisk the ingredients until sugars desolved. Let cool, pour into a jar or bottle Place in refrigerator over night.( optional) Shake well before serving. It's fantastic on pulled pork,or ribs.

Sounds wonderful! @@henryratajczak3071

+karon adams You are smart!

necessity is the mother of invention. laziness is the father. Laziness is also my best friend.

Q is supposed to be low, slow and easy. So, we make it easy.

+Wood Burner You are right on both accounts! As I am sure you can tell, we were trying to keep the video short and for those who want more they can go to the page with the recipe. Interestingly there is research that shows that there is a direct relationship between how long a video runs and how many people watch it. So these videos are meant to whet people's appetites, literally. And the Tony Roma's ribs sold in stores are smoked with hardwood, not boiled. I've toured the plant. They're not bad!

Not uncommon. You may be running a little hot though.

+Daniel Burke LOL! He was a last minute addition. SHowed up so we asked him to step in. I didn't have time to rewrite the script. But he know his stuff!

THANK YOU! Go visit AmazingRibs.com and make sure to sit down first.

+Steve Baugh Not in the Pit Barrel! Shockingly, it really doesn't need it! It is an amazing tool ($300 delivered to your door) and it holds temp rock solid, and you can use wood, but most owners don't add any!

Pit barrel or WSM? And great job on NPR the other day Meathead! I'm loving your new book.

Kingsford ONLY sponsored the video series LONG after I wrote my article on charcoal linked above. If the arguments that I make that briquets are better than lump don't convince you, then do your thing. But I want charcoal for heat and wood for flavor. Lump has too much unburned wood of unknown varieties that makes too much smoke. There is also too much dust in the bag, and uneven sizes that burn unevenly. It is not uncommon to find plastic, treated lumber, and worse in lump. Click the link above and read the science. As for rampant commercialization, we have ad people who do not talk to editorial people and THAT is really rare on the internet. We call em the way we see them. And if you hate the commercialism, join our Pitmaster Club for $24 per year and all the ads disappear. Unless you don't want quality info from people who have to feed their families. Check out the benefits to membership amazingribs.com/pitmaster_club/index.html

always cryin'...give them all you have for free and still...waaaahh waaahhh. express some gratitude or keep quiet anonymous profile lol.