"I suggest that you do not brine ribs. Spareribs have plenty of fat and flavor in them, so just a good rub and sauce will do. I had two first place rib categories in some big contests last year and I have never used a brine. Bill Barbecue Recipes"

"I usually use the charcoal chimney/newspaper method too. You can use a propane torch. If it is a lot of charcoal, then you can use one of those brush burner propane torches. Bill Barbecue Recipes"

"Here's one (scale down as needed)... 3 gallons apple juice 1 gallon white vinegar 10 lbs white sugar 2 round boxes of non-iodized salt 32 oz msg (optional) 2 cups cajun hot sauce Bill Barbecue Recipes"

"I use a 3-1-1 method... smoke for 3 hours at 230 deg. 1 hour in tightly wrapped heavy duty aluminum foil. Maybe add some squeeze butter, brown suge and honey on both sides. Remove from foil and glaze with your favorite sauce for 1…"

"Yeah... to do it right, you should foil - but never foil at the beginning or you will not get the smoke flavor. We use a 3-1-1 method because too long in the foil and you end up with overdone ribs. The first stage is just with the rub on. 2nd stage…"

"I like Ole Ray's Apple Cinnamon. Bill Competition BBQ Secrets"

"Here's a Traeger dealer in Germany... Egedius Stockach-Raithaslach, Germany 0049 (0) 7771 / 920120 | 0049 (0) 7771 / 920122 (fax) http://www.grillkatalog.com egedius@t-online.de Bill Competition BBQ Secrets"

"Here's a list of all the BBQ Associations... http://www.bbqsuccess.com/bbq-contests/ They all have their own schedule of events. Bill Competition BBQ Secrets"

"You can get them online at www.bbq-book.biz Bill Competition BBQ Secrets"

"Andrew: Instead of wrapping in foil, use a foil pan... buy a rack with about 1" feet that will fit in a full size foil pan. Put your rack in the pan and add enough apple juice to cover the bottom (about 1/2"). Insert your temperature…"