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"My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!"

Ingredients: cider vinegar, lager beer...

"The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article."

Ingredients: fresh basil leaves, fresh oregano...

"This is Brad Seaman's family's recipe for ribs. They're no-fuss, delicious ribs that use both a spice rub and a barbecue baste. Although there are plenty of good spice rubs you can buy, they're a snap to make, and by experimenting with the ingredients you can really add a personal touch to your ribs."

Ingredients: ground cumin, baby back ribs...

"A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it..."

Ingredients: kaiser rolls, fennel seeds...

"Need your husband to finish his honey do list? Give this a try."

Ingredients: cumin, fresh cilantro, ketchup...

"Easy, really good way to have a vegetarian cook out. Fresh vegetables are SO GOOD!"

Ingredients: garlic salt, yellow squash...

"By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL)."

Ingredients: coarse salt, fresh ground black pepper...

"Delicious, tender, fall off the bone ribs!"

Ingredients: garlic powder, garlic salt...

Ingredients: pepper, cornstarch, garlic...

"Classic smoked pork roast, amazing flavor, tender and juicy."

Ingredients: boston butt, fresh basil leaves...

"Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket."

Ingredients: dry rub seasonings, beef brisket...

"This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish."

Ingredients: coarse salt, dried dill...

"If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice."

Ingredients: dried sage, dried thyme...

"temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get.

I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have..."

Ingredients: ground cumin, dried parsley flakes...