I've always enjoyed a nice rack of ribs, the occational brisket and rotissery chicken...
However, my attempts have been futile and I had always attributed it to my equipment... but really its my lack of technique and patience
I recently picked up a Webber q' and though it is superior to my old q', it really "grilled" my food the same...
After watching some BBQ shows, and reading some online articles... I really realize now that proper Q'ing is all about indirect heat, low slow and with smoke.
I unfortunately have a regular propane grill, but this webber has a built in smoke box, which to me is a "new" method to use.
Well, I followed some fool proof recipies online, and I'll never ever try grilling my ribs ever again.
Pretty simple, soak some wood chips -- all sorts of wood ranging from maples, hickory, mesquite, to apple. Throw it in the box, above the single burner...
Crank the burner to get the wood smoking, then turn it down until the Q' reads 210-230 and throw in your prep'd meat. Oh and you 'should' put a drip pan with some water underneath the meat (under the grill)
Wait and drink alot of beer... and then mmm mmm you have tender juicy flavorful meat.
I like making my own rubs and brines, especially for brisket and baby back.
I've also made pork shoulder for pulled park, butt for back bacon, and belly for succulant bacon...
I don't overpower the meat with yukky sweat bbq sauce, but flavors that enhance the flavors ranging from onion powder, paprika, brown sugar and garlic.
If I want heat, throw some cayanne into the rub...
Mmmm
Also because I don't pre-salt the meat, you don't get that dehydrated feeling after downing a rack of ribs or eating a pound and a half of bacon lol