Podcasts about ribs

Ribs? Spaghetti? French onion soup? Here are some dishes you should avoid if you have to get lunch with coworkers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Youtube Version Here!Welcome Podbuds! This week it's BudPod LIVE! from the Edinburgh Fringe Festival 2026! Part 2 coming on Friday! (Patreon members only)The buds discuss royal pictures, infinite Instagram, South African memes, Glenn's budpod quiz, Hiroo Onoda and we welcome the return of Marjorie!This week's sketches: Dirty Fries & MarjorieTo hear the full show (out on Friday) sign up to our Patreon here! Email or Dm us your correspondence to thebudpod@gmail.com or @budpodofficial on Instagram. KOJI!BudPod Live is back!Cheerful Earful Podcast Festival - October 10, 2026 - Tickets available hereBath Komedia - November 3rd, 2026 - Tickets available here Stream Glenn's tour show 'Will You Still Need Me, Will You Still Feed Me, Glenn I'm Sixty Moore' on Sky Comedy and NowTVVote here for BudPod for this year's Golden Lobes, Listeners' Lobe award! Thank you guys! KOJI Hosted on Acast. See acast.com/privacy for more information.

Your ribs is out, back is out, neck is out. What do you do?On this episode I discuss this topic and what may be happening. Enjoy! This episodes featured pup is Barracuda. If you want adopt  Barracuda, or learn about all the great dogs the Hamilton/Burlington SPCA has up for adoption you can visit https://www.hbspca.shop/products/barracuda-1

With so much going on this weekend, the one thing Wheeler and Jasmine can't stop thinking about is the BBQ!

One of our favorite BBQ people returns to the Tailgate Guys BBQ Podcast to make Episode 366 a dandy. It's Bill Purvis from Chicken Fried BBQ out of Magnolia, Texas. Bill highlights his exciting weekend in Rhode Island where he pulled off BBQ's version of a buzzer-beater by winning the Grand Championship along with Rhode Island's auto bid into the Jack Daniel World BBQ Invitational. Along with becoming a competition force, Chicken Fried also has become one of the powerhouse lineup of products on the market and we discuss how to use some of those products and when does one know it's the right time to change recipes or stay the course. We also check in with our resident Kansas City guru of all things soccer and BBQ for a World Cup review. Joel Fleetwood and his entire Meat Rushmore BBQ was hopping for nearly six weeks feeding many foreign visitors to Kansas City while soaking in as much of the soccer fun as they had time for. We also discuss Meat Rushmore's Pork Wrap, a big key in our recent first-place and eighth-place Ribs at Smokin' on the Osage. Meanwhile, co-hosts Lyndal and Steve talk about their cooking adventures in the last week and preview what's ahead - notably football training camps are opening which is a sign of autumn.  A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Clark Crew BBQ #clarkcrewbbq  Meat Rushmore BBQ #meatrushmorebbq  Lovely Jubbly BBQ #lovelyjubblybbq  Mister Brisket #thighlife Have a great rest of your BBQ week and, as always … #SmokeEmIfYouGotEm

MMP Ep. 390 "Smoking Ribs" by Thee Masterminds Network

Mobile money (MoMo) vendor is in critical condition after being shot in the ribs by armed robbers during a robbery attack at Agona Mankron Junction in the Agona East District of the Central Region

Greg Clark of After Hours BBQ will have their award winning ribs will be ready for you to "pig out" on!

Oliver Jones, the renowned Montreal jazz pianist, organist, composer and arranger, has died. He was 91 years old. Jim West is a Canadian record producer who founded Justin Time Records in 1983 after watching legendary pianist Oliver Jones perform at the Montreal club Biddle's Jazz and Ribs. This performance inspired West to launch his label, with Jones starring on its very first release. He spoke to Ken Connors. Photo Credit: THE CANADIAN PRESS/Jacques Boissinot

Send us Fan MailWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about UFC, World Cup, WNBA, Horse Racing, WWE, Dino Ribs, RGV Trinity, and summer movies.MacGregor Fight: We talk the buildup and let down for this UFC fight. World Cup:  The World Cup is over and will we talk soccer again in the next 4 years.  WNBA Bets: Hiram gives us a rundown of his WNBA bets preview and his leches. Horse Racing: Hiram gives us his expert betting strategy to break even at the horse track. Saturday Night Main Event: We talk a little wrestling and if we are marks with one of the outcomes. Devils Lettuce: People are getting explosive diarrhea from lettuce 20:30 mins: BBQ Time Dino Ribs- We cook up some Dino Ribs on the Pitmaker safe RGV Trinity: I cook up the RGV Trinity to thank the crew for painting the podcast room. Teddy's Barbecue: They sell 400+ briskets a day during the world cup. 30-49 mins: Behind the Red Carpet James Franco James is looking to get uncancelled with alien footage. Movie Talk: We talk upcoming blockbusters such as the Odessey, Spiderman, Superwoman and Avengers Doomsday, Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbqFeedspot https://podcast.feedspot.com/barbecue_podcasts/

Full Show Broadcast: Keon Coleman is top of mind for Gene as Bills training camp is next week. Charlie Shuman, from Lattimore Physical Therapy joins Gene to help examine some players who are dealing with injuries. Tim Schneider shares a clever take on college basketball. Shots & headlines to begin hour 2. PJ Glasser has your best bets & don't forget Last Call.

Mike doesn't understand how some people cook ribs this certain way.

David had a list from Sports Illustrated with 14 different teams that could win the Super Bowl, which the guys reacted to to begin the third hour. Then, Mike was informed of a different way to cook ribs called party ribs, which prompted a larger discussion about this before they speculated about LeBron's incoming free agency decision.

What time is it? It's Eatin' Time! with Belton Johnson - powered by the Saskatchewan Cattle Association! Grillmaster Belton Johnson joins Evan with his recipe for smoking beef ribs.

How Many Ribs Are In The Human Body? The correct answer could win you $1,000 on The Andie Summers Show with Minute To Win It!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Not leaving the SSPX? Who are the Cathars? One what in three who's? More on Open Line Wednesday with Fr. Mitch Pacwa.

Jen and Sarah review ‘The Bear' season five, episode four, and discuss the emotional growth of the characters and the fantastic writing in this episode. They also share their outstanding questions and what they are (and aren't) looking forward to in the remaining episodes. Shownotes: Review (~1:38) TV & Us Awards (~34:26) Remember to leave a rating and review of this episode. Connect with TV & Us on Instagram, Threads, and Bluesky @tvanduspod or by email at tvanduspod@gmail.com. Check out andusmedia.co for the latest on TV & Us and Movies & Us. And subscribe to TV & Us on YouTube for full video episodes and more. Join the & Us Living Room for early access to ad-free episodes, exclusive bonus content, and more! TV & Us is part of the Movie Archer Podcast Network. Learn more at moviearcher.com. 

How do you make the best smoked pork spareribs? Low & Slow Barbecue Show host Chigger Willard reveals his 4th of July ribs process, from the prep and the rubs to the smoking method and the results. Find out what went right during the 3-hour cook, and what could have gone better for the Independence Day meat smoking. Listen to this episode sponsored by Visit Old 96 District and you'll learn what kind of weight Yelp and Google's barbecue rankers should get in your barbecue road trip plans. Don't miss the latest details and advice for enjoying South Carolina Festival of Discovery in Uptown Greenwood July 9-11. Be sure to join Chigger at the festival for the People's Choice awards, hot dog eating contest and dozens of live blues music concerts. Catch up on the latest local Carolina barbecue news from businesses leaving the scene while others join the smoky fray. The Low & Slow Barbecue Show 2026 season is sponsored by Carolina BBQ Festival, which invites you to celebrate local barbecue summer 2026 today when you visit a locally owned barbecue business. Find a list of local pitmasters here! Visit The Low & Slow Barbecue Show website here!

Do you really go to the same building in Cook County for a birth certificate and a liquor license?

Episode 801: July 5, 2026 playlist: Kieran Hebden, "Untitled" (TEXT059) 2026 Text The Bug / Dis Fig, "Vanishing" (Ladybug 1) 2026 Pressure Frenk Dublin, "Northern Light (Original Mix)" (ECHO LTD 014 EP) 2026 Echo Ltd. Klara Lewis, "Ta Min Hand" (Opening) 2026 Editions Mego Vanishing Twin, "Bring Me The Axe" (Archives) 2026 Fire Andrew Chalk, "Higher Love" (Mystical Obscurant) 2026 Students of Decay Bardo Pond, "Octopi" (Volume 6) 2026 Fire RIBS, "Not A Boogie" (Cold Ribs) 2026 Three Lobed Alia, "Aquamarine Dream" (Where the Echoes Bloom) 2026 Leaving Lusine, "Pendulum" (Melting Days) 2026 Ghostly The Field, "Another Day" (Now You Exist) 2026 Studio Barnhus Severed Heads, "Twister" (Cuisine w Piscatorial.) 1992 Nettwerk / 2026 Dark Entries Email podcast at brainwashed dot com to say who you are; what you like; what you want to hear; share pictures for the podcast of where you're from, your computer or MP3 player with or without the Brainwashed Podcast Playing; and win free music! We have no tracking information, no idea who's listening to these things so the more feedback that comes in, the more frequent podcasts will come. You will not be put on any spam list and your information will remain completely private and not farmed out to a third party. Thanks for your attention and thanks for listening.

WWE Hall Of Famer Diamond Dallas Page caught up with Tom Campbell to talk about the recent reports of a possible WWE return, a life-changing conversation with Hulk Hogan and the lore around his permanently taped-up ribs!"BANG! An Evening With Diamond Dallas Page" is coming to London on Tuesday August 25th. Get your tickets now at InsideTheRopes.co.uk!-JOIN US and hit SUBSCRIBE!PATREON: https://www.patreon.com/cultaholicWEB: https://cultaholic.com/MERCH: https://www.cultaholicshop.comTWITCH: https://twitch.tv/CultaholicTWITTER/X: https://www.twitter.com/CultaholicFACEBOOK: https://www.facebook.com/CultaholicINSTAGRAM - https://www.instagram.com/cultaholicwrestlingWHATSAPP: https://www.cultaholic.com/whatsappDISCORD - https://www.cultaholic.com/discordCAMEO - https://www.cultaholic.com/cameoPODCASTS - Spotify: https://open.spotify.com/show/7yTfgtZJGF0J3ya3dETWfx - Apple Podcasts: https://podcasts.apple.com/gb/podcast/cultaholic-wrestling/id1344913966NEWS PODCASTS - Spotify: https://www.cultaholic.com/spotify - Apple Podcasts: https://www.cultaholic.com/apple➡️ Get 10% off EVERYTHING at GamerSupps or try a FREE trial pack with FREE delivery using code CULTAHOLIC at https://www.cultaholic.com/gamersupps!➡️ Sign up to Wrestle Crate UK using code CULTAHOLIC and receive DOUBLE the merch with your first month's crate: https://www.wrestlecrate.co.ukCultaholic provides video coverage of professional wrestling - including WWE (including WWE Raw, WWE SmackDown, and NXT), AEW, TNA Wrestling (formerly IMPACT), NJPW, ROH, and more with daily news updates, reviews, lists, highlights, predictions, reactions, podcasts and much, much more.Creative Commons Licensing Information: https://creativecommons.org/share-your-work/cclicenses/ Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailIn this episode the babes discuss the Brewers starting pitching, bullpen issues, defense shake-ups and offensive woes. We talk multiple injury and roster updates, all star snubs, and wild tales about a certain Seattle Mariner. As always we share our Fielders Choice and Sausage Race winners.Support the showThis is a podcast created by fans of the Milwaukee Brewers and is in no way affiliated with the Milwaukee Brewers or with Major League Baseball.Follow us on Social Media!Bluesky: @BrewersBabesInstagram: @brewers_babesTwitter: @BrewersBabes

Our coverage of The Bear Season Five continues with episodes four through six. A subtle beef between Marcus and Luca comes to a rolling boil, the staff begins to find its rhythm despite all the shouting, and Richie prepares for one of his biggest moments yet in a very Richie way. Got feedback? Send it in to shows@baldmove.com. Hey there!  Check out https://support.baldmove.com/ to find out how you can gain access to ALL of our premium content, as well as ad-free versions of the podcasts! Join the Club! Join the discussion:  Email | Discord | Reddit | Forums Follow us: Twitch | YouTube | Twitter  |  Instagram  |  Facebook Leave Us A Review on Apple Podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the final season of The Bear and Hammo continues his tradition of watching an episode a day and then recording a podcast about the ups and downs of his favourite chefs. It's time to set sail on the Carmy redemption tour. Lessons are learned, and more importantly, put into play. For an ad-free version of this podcast, for as little as $5 a month you can get access to this, bonus podcasts, and filmed shows at patreon.com/JustinHamilton. Hosted on Acast. See acast.com/privacy for more information.

It was even more bruising than your usual political showdown, with a cabinet minister walking away with two broken ribs. The Rumble in Russell to benefit Rugby for Life saw politicians, former All Blacks and local sportspeople square off in rugby and netball matches on Saturday. Spectators packed the sidelines to witness one of the biggest events on Northlands sporting calendar. Reporter Peter de Graaf was there.

Beth Hart – wonderfull world  - You Still Got Me (Deluxe) – 2026The Zac Schulze gang – Going Home live at Ribs and Blues  Werner Dannemann – Albert aoon again - Eleven Similar Songs - 2026 Leif De Leeuw Band – Whipping Post - Leif De Leeuw Band Plays The Allman Brothers Band II - 2026 Charlie Vitamine – Breakfast Blues  - Charlie Vitamine Blues (Remastered) – 2026Danny Bryant – Pasinkiller  - Big (Live In Europe) – 2017Dave Meniketti -Loan me a dime  -  On The Blue Side - 1998 Mike Zito – Make Blues not war  - Blues Caravan 2018 – 2018Kenny Neal – Two timing feat Titi Jackson  - Straight From The Heart - 2022 

These Air Fryer Ribs are a game changer! The delicious barbecue rub gives them a hint of smoky flavor and crisps up on the edges to give these ribs amazing texture. Recipe: Air Fryer Ribs from COOKtheSTORY. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Daf Yomi Chullin 52Episode 2360Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Chullin.52a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/#dafyomi #talmud00:00 Intro  00:51 Wrap up falling from a roof04:26 Broken ribs42:08 Conclusion

In this conversation, Jesse Johnson, VP of marketing at Chili's Grill and Bar, discusses the brand's innovative marketing strategies, operational excellence and successful campaigns that have contributed to its turnaround. He highlights the importance of understanding consumer insights, the synergy between marketing and operations and the role of celebrity partnerships in enhancing brand authenticity. Johnson also shares insights into future campaigns and the brand's ongoing momentum in the competitive restaurant industry. Get ready to dig in. campaignlive.com Music - Take you Out by Lucid Tides, courtesy of Triple Scoop. What we know about advertising, you should know about advertising. Start your 1-month FREE trial to Campaign US. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss tips for newlyweds to start their marriages off on strong footing. Other guests include Rita Heikenfeld with recipes for Father’s Day, and Gary Michuta to share more Old Testament prophecies that point forward to the Messiah. Plus news, weather, sports, and more… ***** A Prayer of St. Thomas Aquinas Give us, O Lord, a steadfast heart,which no unworthy affection may dragdownwards; give us an unconqueredheart, which no tribulation can wearout; give us an upright heart, whichno unworthy purpose may temptaside. Bestow upon us also, O Lordour God, understanding to knowyou, diligence to seek you, wisdomto find you, and a faithfulness thatmay finally embrace you; throughJesus Christ our Lord. Amen. ***** RECIPES FROM RITA: FALL-OFF-THE-BONE OVEN BAKED RIBS FOR DAD Recipe doubles or triples easily. IngredientsRibsAbout 2-1/2 pounds baby back pork ribs or your favorite ribsSalt and pepper or your favorite BBQ rub BBQ sauce1 tablespoon olive oil1/4 cup finely diced onion1/2 teaspoon ground cumin1/2 cup ketchup1 tablespoon hot chili sauce like Sriracha2 tablespoons light brown sugar or to taste1 tablespoon apple cider vinegarSalt and ground pepper, to taste InstructionsPreheat your oven to 275. Season ribs: If your ribs still have a thin membrane on the back, remove it. Generously season both sides of the ribs with salt and pepper. If using a spice rub, apply it evenly.Wrap very tightly with foil: Important so ribs don’t dry out during cooking. Place the ribs, meatiest-side down, in roasting pan. Cover tightly with aluminum foil. The ribs must be well-sealed to prevent drying out. If you’re doubling the recipe and don’t have a large enough pan, wrap the racks of ribs individually in tight foil packets and place them on the baking sheet. Bake: Bake for 2 ½ to 3 ½ hours or until meat easily falls from bones. Check after 2 hours. Ribs are ready when the meat is cooked through and very tender. It will not have gotten brown, so don’t worry. Mine took close to 3 hours.BBQ Sauce:Heat olive oil in pan over medium heat, then add onions and cook until soft. Don’t let them brown.Stir in cumin, ketchup, chili sauce, sugar and vinegar. Cook for a couple of minutes, season with salt and more of any one ingredient that you think it needs. Brush sauce onto ribs after baking: Generously brush both sides with barbecue sauce.Broil ribs: Broil on high ribs until sauce begins to caramelize, about 3 to 4 minutes. Keep a close eye on them during this step to ensure the sauce doesn’t burn. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Fast Freddie is back for another edition of "Fast Freddie Rocks Youngstown" LIVE from Youngstown Studio! On this episode, Freddie plays his full Y103 interviews with Wes Scantlin of Puddle Of Mudd and Jim Peterik of Ides Of March and Survivor. He also re-caps the recent highly successful Ribs-N-Rock Festival in Boardman, Ohio. Watch this episode on YouTube: https://youtube.com/live/1tl3wdwY8Os?feature=share

Support the show: http://www.newcountry963.com/hawkeyeinthemorningSee omnystudio.com/listener for privacy information.

BEEF We'll start again with the New World screwworm. We now have 6 confirmed cases in Texas and 1 in New Mexico. Affected animals are a dog, a goat and 5 cattle. While our border with Mexico has been closed for months now to live animals, Texas cattle is now barred from export to Canada and I'd expect that list to continue to grow. This is a growing issue that will affect our beef industry for the foreseeable future. Beef production was 533K head last week, up from the holiday shortened prior week of 448K. This keeps inventories tight and product prices pushing higher. Middle meats, those ribeyes, tenderloins, and strips are finding support to continue moving higher. Chucks and rounds are holding steady for now though they are not big demand items in the summer. Ground beef is the big demand item and it's moving higher every day. Briskets and sirloin flap are moving lower, but I don't think we'll see this for long. It's a market where I'd make sure I stay ahead of my needs and keep inventory on hand. This market is moving higher.  POULTRY The declining chicken market is done. Pricing will be moving higher next week on boneless skinless random breasts, tenders and party wings. Compared to other proteins, still a great value but the declines of the last month are done. Chicken production continues strong up about 2% over last year. There is plenty of chicken in production. On the avian flu report, only three new cases affecting 20K birds. The summer is looking good for avian flu. GRAINS Corn continues to be a great value closing at $4.25/bushel today, that's down from $4.39 last week. Soy has pulled back a bit from the highs we saw last week, but I would not be surprised if they go on another run. High fuel prices put soy in play with biofuels, that is not over. Wheat is moving lower; I do think we'll see lower flour costs soon. PORK Pork bellies holding steady for the week, closing today at $120, about the same as last week. This will be moving higher soon, but it is a great price right now. Butts were on a tear higher, but they seem to have leveled off, we may see some better pricing shortly. Ribs are about as high as expected to see them this year. Loins continue to be the value in pork.  DAIRY CME Limited moves on the CME this week, thru Thursday's close, butter is down 2, block is up 1, and barrel is up 2. Let's look for a quiet market at least the next couple weeks. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

BEEF Let's start with the bad news. We've been expecting this to happen for several months, yesterday the USDA announced the discovery of the New World Screw Worm infecting a calf in La Pryor, Texas, about 50 miles north of the border. This will keep the border closed to live animals for the foreseeable future, keeping pressure on the already small domestic beef herd. The New World Screw worm is a flesh-eating parasite that has been eradicated from the US since the 1970s, but it's back! Control measures include releasing sterile male flies to reduce population growth. This is certainly worth keeping informed about. Now, with that bit of cheery news, let's look at current beef markets. Last week was a holiday week so harvest was only 448K head. Demand remains good, not great. I'm expecting to see market moves higher as we head to Independence Day. Grinds continue to increase every day. Middle meats were struggling to move higher the last couple weeks, but they are back on track with steady moves higher, again I think right into Independence Day. Thin meats, brisket, flanks, sirloin flap, are mostly steady to lower. This continues to be a market with tight supply, make sure to stay ahead of your needs. POULTRY The decline in boneless skinless breast meat continues next week. The heavy production we've seen so far this year is finally catching up a bit on the suppliers. They are discounting breast meat to keep it moving. Tenders are holding steady another week while wings finally bottomed out last week and are moving up, just a bit, but they are moving up again. The avian flu reports over the last week, 7 new cases affecting 107K birds, mostly ducks. GRAINS Soy was up like a rocket all week, until today. There will be increases in soy oil in the short term, hopefully we can see this turn back down. Wheat is giving back all its recent gains and we should see some lower prices on wheat. Corn closed at $4.39 today down from last week's $4.62. New crop estimates will not be pushing this market higher anytime soon.  PORK Pork bellies closed today at $120 up from last week's $112. This is still great pricing for this time of year. I do expect bellies will be moving higher into the summer. One analyst estimated we could see $180 bellies which should be about the top end of this run. Butts continue to be in demand and pushing prices up. Ribs getting the same push higher. Loins are holding steady, don't see anything to push them higher right now.  DAIRY CME Thru Thursday's close Butter is up 7, taking back all those recent declines. Both barrel and block are down 1. Production is good, I don't see much to push cheese higher right now. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Send Us Your Grilling QuestionsThis week on Grilling To Get Away, we're firing up the Weber and talking low-and-slow backyard BBQ. We break down our approach to ribs and pork shoulder, what worked, what we'd change, and why you don't need expensive equipment to turn out great food. Whether you're cooking for the family, meal prepping for the week, or just looking for an excuse to spend a few hours by the grill, this episode is all about keeping BBQ simple and enjoyable. Follow Burn Pit BBQInstagram: https://www.instagram.com/burnpitbbqguys/Facebook: ​https://www.facebook.com/burnpitbbqAre you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ.Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone.Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems.Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

The salient point of this discussion revolves around the challenges and experiences associated with operating a barbecue business, as articulated by Rob Wirt, the proprietor of Ribs by Rob. Rob elucidates the difficulties he faces in securing a permanent location for his barbecue endeavors, emphasizing the logistical complexities inherent in establishing a successful business. Furthermore, he reflects on his personal journey, including the evolution of his skills and the lessons learned throughout his culinary career. The conversation further delves into Rob's reflections on his past, including nostalgic reminiscences about his youth and aspirations for the future. As the dialogue unfolds, it becomes evident that the essence of barbecue transcends mere cooking; it embodies a passionate lifestyle that fosters community and connection.Links referenced in this episode:paintedhillsnaturalbeef.comribsbyrob.comyoutube.commeatheadcooks.comCompanies mentioned in this episode:Painted Hills Natural BeefRibs by RobThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This podcast episode features an enlightening discourse with Robert Wert, the proprietor of Ribs by Rob, who shares his remarkable journey from a law enforcement career to the world of barbecue. The central theme revolves around the transformative power of pursuing one's passion, as exemplified by Rob's transition into the barbecue industry, driven by a desire to alleviate stress and create a thriving business. Throughout the conversation, we delve into the intricacies of barbecue preparation, including Rob's meticulous methods for cooking brisket and ribs, highlighting the importance of consistency in his craft. Listeners are also treated to anecdotes about the challenges of operating a mobile barbecue business, including the logistical considerations of cooking in various locations and maintaining quality across different events. Ultimately, this episode serves as an inspiration for those contemplating a shift in their professional lives, emphasizing the rewards of dedication and the joy of sharing one's culinary creations with the community.Links referenced in this episode:paintedhillsnaturalbeef.comoregondungeness.orgpigpowder.combarbecuenationjt.comheritagesteel.usCompanies mentioned in this episode:Painted Hills Natural BeefRibs by RobTraegerCostcoUF ChefTender SmokehouseOilers from J and R ManufacturingThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

2620 Encore of 1221 Cracked Ribs and Alligator Scares in a Canoe (May 20, 2026) Show Notes Transcript A 65-mile planned canoe outing turned into a demanding test of endurance for blind paddler Jose Tamayo. Hosts Nancy and Peter Torpey talk with him about navigating dry riverbeds, startling alligator encounters, painful cracked ribs, and the … Continue reading 2620 Encore of 1221 Cracked Ribs and Alligator Scares in a Canoe (May 20, 2026) →

Imagine being surrounded by a group of people — their mouths inches from your face — screaming at full volume for hours. That was reportedly the starting point of a practice called blasting inside the Word of Faith Fellowship. Former members told the Associated Press the screaming was meant to cast out demons. But over time, according to dozens of accounts, it allegedly became physical. Members were reportedly punched, choked, held down, and beaten. Injuries including cracked ribs went untreated because the church allegedly prohibited members from seeking outside medical care. The compound maintained a four-room former storage building called the Lower Building where males perceived as serious sinners were reportedly isolated for up to a year. Jamey Anderson, who entered the church at age four, described treatment that other former members called some of the harshest anyone endured. Michael Lowry alleged he was beaten in 2011 over his sexual orientation. Matthew Fenner said he was beaten for approximately two hours in 2013 and has spent more than a decade pursuing charges. Five church members were indicted, a mistrial occurred in 2017, and by 2026 the cases had been transferred to a special prosecutor. Tony Brueski continues a five-part Hidden Killers investigation into the Word of Faith Fellowship with the violence that former members say was dressed up as spiritual warfare.Join Our SubStack For AD-FREE ADVANCE EPISODES & EXTRAS!: https://hiddenkillers.substack.com/Want to comment and watch this podcast as a video? Check out our YouTube Channel. https://www.youtube.com/channel/UC8-vxmbhTxxG10sO1izODJg?sub_confirmation=1Instagram https://www.instagram.com/hiddenkillerspod/Facebook https://www.facebook.com/hiddenkillerspod/Tik-Tok https://www.tiktok.com/@hiddenkillerspodX Twitter https://x.com/TrueCrimePodThis publication contains commentary and opinion based on publicly available information. All individuals are presumed innocent until proven guilty in a court of law. Nothing published here should be taken as a statement of fact, health or legal advice.#WordOfFaith #JaneWhaley #Blasting #Cult #TrueCrime #Spindale #CultAbuse #HiddenKillers #MatthewFenner #ReligiousAbuse

Today we're firing up the grill and asking one of the most important questions in backyard cookout history: what is the best meat to grill?Is it the classic hamburger? The dependable hot dog? A perfectly grilled steak? Brats? Chicken wings? Ribs? Pork chops? Shrimp? Or is there a sleeper pick that deserves way more respect at the cookout?In this episode of The Best Things, Craig and Aaron debate the best grilled meats, break down the cookout classics, argue over backyard BBQ favorites, and try to determine which meat truly belongs at the top of the grill. From burgers and steaks to sausages, chicken, ribs, seafood, and more, we're ranking the foods that make summer grilling, tailgates, cookouts, and backyard barbecues worth showing up for.If you love grilling, BBQ debates, food rankings, summer cookouts, or just listening to two guys passionately overthink meat, this episode is for you.Drop your pick in the comments: what is the best meat to grill?CHAPTERS: 00:00 - Intro02:21 - Grilling vs BBQ03:52 - Thing About the Things05:21 - Steaks11:51 - Burgers20:06 - Hot Dogs, Sausages & Brats26:10 - Chicken30:59 - Pork Chops & Ribs35:25 - Other Grilled Meats38:36 - Grilled Seafood44:36 - Picking our favorite meats46:47 - Grilled Meat Tournament51:03 - Grilled Meat vs March Madnessbest meat to grill, best meats for grilling, grilled meat ranking, best grilled foods, best BBQ foods, best cookout foods, backyard BBQ, summer grilling, grilling ideas, burgers vs steak, best meat for barbecue, cookout food rankings, BBQ debate, food podcast, comedy podcast, The Best Things podcast, Craig and Aaron, best things bracketCheck out our website bestthingspod.com!Find us on TikTok, Instagram, Facebook and Twitter @bestthingspod.Wanna watch us? Subscribe on YouTube at YouTube.com/bestthingspod

Blackburn Brothers – Bobby's Blues  - SoulFunkn'BLUES – 2023Damon Fowler & Friends – Some things change ( Feat Jason Ricci) Live At The Palladium – 2023Devon Allman – Midnight Lake Erie  -  The Blues Summit - 2025 Bobby Rush – TV Mama  -All My Love For You - 2023  Henrik Freischlader – Lost Souls - Recorded by Martin Meinschäfer II – 2022Robert Cray – Right Next Door  - 4 Nights Of 40 Years Live (Deluxe Edition) - 2015 Joanne Shaw Taylor  - Hell Or High Water - single - 2026 Sean McDonald – Killing me  - Have Mercy! - 2025 Bette Smith – Pine Belt Blues  - The Good The Bad The Bette - 2020 C.W. Stoneking – Housebound Blues  -Jungle Blues - 2008 

On this week's podcast, Heath recaps an epic Costa Rica fishing trip filled with blue marlin, billfish, and nonstop action offshore. Heath and Candace also talk through their Easter weekend, and Heath dives into the recent backlash around his take on the 3-2-1 rib method. Hear why he thinks it's outdated, overrated, and what he believes works better for great ribs.Shop Heath Riles BBQ: https://www.heathrilesbbq.com/collections/allChapters:Intro (0:00)Busy BBQ Season (0:40)Costa Rica Fishing Trip (4:33)Easter Recap (24:00)3-2-1 Ribs (27:11)Outro (41:29)Follow Heath Riles BBQ:Facebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/X: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles, pitmaster• 81x BBQ Grand Champion• '22, '24, and '25 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

Ann Neale and Brian Neale are the husband and wife team behind the Smoke Freaks competition barbecue team.  Ann aka Ms. Freak and Brian aka Mr. Freak got hooked on competition BBQ at their first backyard contest in 2014.  As per their website, "After entering with the hastily conjured name “Smoking Freaks,” a couple of beat-up WSMs and expectations no greater than having a good time, they ended up taking 1st place in Ribs. At the awards ceremony, they were mistakenly identified as “Smoke Freaks,” and the name stuck.  Since then, Smoke Freaks have been on a mission to spread their love of BBQ and their passion for living life to the fullest with the world."  They are complete cooks, but ribs are an area of expertise and they provide us with excellent tips for cooking better ribs.  For more information on the Smoke Freaks go to https://www.smokefreaks.com/ Jack Fritz is a sports radio personality who is currently a co-host of the WIP Afternoon Show on 94.1 WIP.  He is also the host of High Hopes, a podcast covering the Philadelphia Phillies.  His latest project is the book, Ring the Bell: How the Philadelphia Phillies Built Baseball's Best Fan Base which he co-authored with Kevin Reavy.  One blurb stated, "The book explores the deep, generational bond between the Phillies and their passionate fans, covering the team's history, memorable moments (both good and bad), and the unique culture that creates an unrivaled home-field advantage.  The book delves into the emotional rollercoaster of being a Phillies fan, from the highs of World Series runs to the inevitable heartbreaks, capturing the collective history and identity of the fanbase." We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

You may need a cold shower after J-Si and Big Al make things sexy... Learn more about your ad choices. Visit megaphone.fm/adchoices

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This week on the HowToBBQRight Podcast, we're getting back into the swing of things after an eventful spring break (00:17). Tyler recaps his favorite foods from his recent trip to California (03:38). Shoutout to Bougie Bologna for sending us all kinds of goodies in the mail (13:46). I pick Malcom's brain about his brand-new Beef Flanken Ribs recipe (15:17). We got a brand-new proofing oven, and I tried my hand at cooking a brisket—it turned out great (26:03). Y'all found Malcom a brand-new replacement for his Flame Saber (32:41). The price of meat may be going up because the cattle supply continues to decline (33:56). When is it acceptable to use liquid smoke (37:10)? Tony posted a Reuben Chopped Cheese recipe in the community, and it looks killer (39:11). Should you use a Cambro to rest your meat (42:10)? You can cook a pork butt in many ways, but chopping it into chunks is another great method to try (45:04). Malcom's Memphis-style mop sauce is great on ribs, but you should try it on these other foods too (50:40). What is the best way to freeze fresh saltwater fish (55:58)? If price isn't a concern, should you choose a Weber or a ceramic-style grill (59:47)?

In part two of Red Eye Radio with Gary McNamara and Eric Harley, we continue to play audio cuts from Democrats who "say it all" by opening their mouth and inserting their foot. Case in point is John Fetterman saying "TDS" is the leader of the Democratic party. Also Democratic Senator James Talarico contradicting his vegan claims by being photographed eating a giant Texas-sized rib, audio from Tom Homan on Dems not comparing him to Kristi Noem and a replay of audio from NY Governor Kathy Hocul making a plea to wealthy New Yorkers who've moved to Florida (at her suggestion 4 years ago) to return to the Empire state and rescue New York from Zohran Mamdani's wealth tax. For more talk on the issues that matter to you, listen on radio stations across America Monday-Friday 12am-5am CT (1am-6am ET and 10pm-3am PT), download the RED EYE RADIO SHOW app, asking your smart speaker, or listening at RedEyeRadioShow.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices