Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.

Chef Tom shows you how to set up your Weber Kettle or similar style charcoal grill to do low and slow smoking using the snake method.

Chef Tom shows you his go-to techniques for slicing and dicing onions in the ATBBQ Test Kitchen.

Chef Tom kicks off our new weekly video series, Tips & Techniques, with three simple tips for peeling garlic.

Take this holiday party staple south of the border with our Carne Asada Chex Mix

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.

Chicken Parmesan is a lot of folks' favorite Italian dish. This recipe combines Chicken Parmesan with pizza (who doesn't love pizza?!) and transforms them into a party perfect pinwheel of finger food excellence!

What sets this meal off is the smoked chuck roast, which adds a nice smokey flavor to the final dish

Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we cook (when we have time), and has done well for us landing us in the top 10 on more than one occasion.