Welcome to the second edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. In this edition:

• 2:26 An interview with Craig "Meathead" Goldwyn of amazingribs.com
• Answers to listener questions about ribs (7:18) and rubs (12:37)
• 15:36 Barbecue Secret of the week: raise that table!

Show notes:

Guest interview: Craig Goldwyn, rib afficionado. For information about Craig, including lots of tips and recipes, visit www.amazingribs.com. Craig also posted a special page for us with instructions on how to cook the greatest ribs ever, www.amazingribs.com/recipes/greatest_ribs_ever.html.

Listener questions: Gary Tobin's wants to know why his ribs turned black, and Jeff of Light My Fire BBQ has a question and a great tip.

This week's recipe: Classic Barbecue Rub (a.k.a. Bob's Rub) (from Barbecue Secrets, Whitecap Books)

Makes about three cups (750 mL)

We call this Bob's Rub, and it's what we use in competition. Bob Lyon, the granddaddy of barbecue in the Pacific Northwest, shared this at a barbecue workshop that first introduced me to the joys of real barbecue and prompted me to become a barbecue competitor. It follows a rule of thumb that's worth remembering: a third, a third, a third. Which means one-third sugar, one-third seasoned salts, and one-third dry herbs and spices.

• Ingredients:
  • 1 cup white granulated sugar
  • 1/4 cup celery salt
  • 1/4 cup garlic salt
  • 1/4 cup onion salt
  • 1/4 cup seasoning salt (I like Lourey's)
  • 1/3 cup chili powder
  • (Use a commercial blend, or if you want an edge, try a combo of real ground chiles like ancho, poblano, New Mexico or guahilla.)
  • 1/3 cup black pepper
  • 1/3 cup paprika

To this basic rub add as much heat as you want using cayenne pepper, hot paprika or ground chipotles. Then add two or three signature spices to suit whatever you're cooking or your personal taste, like powdered thyme, oregano, cumin, sage, powdered ginger, etc. Add only 1 - 3 tsp. of each signature seasoning so as not to overpower the rub.

Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.

Welcome to the first edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. In this edition:

• The time for a barbecue podcast is NOW: The Barbecue Secrets manifesto.
• Nanook of the pork: the joys of winter grilling
• Our first listener question: to close the grill, or not?
• Barbecue Secret of the week: turn it down!
• And a great winter grilling recipe: Pork and Apple Kebabs

Show notes: Guest interview: Ross Mikkelsen, owner of Barbecues Galore in Canada. For information about products and locations visit www.barbecuesgalore.ca.

Listener question: Shel Holtz, co-host of For Immediate Release, a twice-weekly podcast about communication and technology - www.forimmediaterelease.biz.

This week's recipe: Pork and Apple Kebabs (from Barbecue Secrets, Whitecap Books)

Serves 8 as an appetizer or 4 to 6 as a main course. This is a great winter grilling dish. Use the tangiest, firmest apples you can find. (I like Granny Smiths.) Serve as an appetizer, or with grill-roasted winter vegetables and mashed potatoes as a main course.

• To marinate the pork:
  • 2 lb. (1 kg) boneless pork loin, cut into bite-sized chunks
  • 1 tsp. granulated onion (or onion powder)
  • 1 clove garlic, forced through a garlic press
  • 1 tbsp. fresh rosemary
  • 1 tsp. dried rosemary
  • 1/2 tsp. allspice
  • 1/4 tsp. freshly grated nutmeg
  • pinch cayenne
  • pinch clove
  • 1/4 cup cider vinegar
• For the kebabs:
  • 6 apples, peeled, cored, and cut into bite-sized chunks
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil

Combine marinade ingredients in a non-reactive bowl and add pork, mixing thoroughly. Marinate for about an hour at room temperature or two or three hours in the fridge. Prepare grill for medium direct heat. Thread pork on skewers, alternating with chunks of apple. (Use eight long metal skewers or 12 pre-soaked bamboo skewers.) Oil cooking grate and grill kebabs for 3 to 4 minutes per side or until pork is just done. Season with salt and pepper and drizzle with a little oil.

Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.