In this follow-up to our hanging ribs deep dive, we’re back with another packed episode of tips, techniques, lessons learned, and a whole lot of BBQ inspiration. Jay kicks things off with his mouthwatering 25-day aged ribeye, while Brian breaks down his latest project: building the Big Poppa Smokers Barrel Kit.

Check out this week’s Grill Coach Recommends at TheGrillCoach.com - a pro level accessory for a DIY Drum Smoker Build.

In our main topic, we break down everything you need to master hanging ribs—whether you’re prepping for a weekend cook or aiming to serve a perfect rack at Sunday 1 PM sharp. We cover:

• The Sunday 1 PM Eating-Time Scenario Plan
• The Cook: Step-by-Step Breakdown
• Potential Dangers & How to Avoid Them
• Hanging Logistics: What You Need to Know
• What Type of Fuel You Can Use
• Clean Smoke Fundamentals
• Prepping the Ribs the Right Way
• Hooking the Ribs Securely
• Positioning & Hanging Ribs Above the Coals
• Hot Air Mechanics & Heat Movement
• Fatimization (Rendering & Self-Basting Explained)
• Wood Selection & Managing Wood Smoke
• Finishing Your Ribs for Maximum Flavor

Whether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time.

Tune in, take notes, and get ready to hang those ribs like a pro!

💬 Got a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.

🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.

🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.

Support the show

The Grill Coach crew is back! After a short break, Jay and Brian fire up the mics with some welcome life updates and a few mouthwatering highlights. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern.

This week’s BBQ Question comes from Pat on our blog: “How many hours do you smoke a pork butt per pound at 225?” — we break it down with tips to help you nail that perfect, pull-apart tenderness every time.

Check out this week's Grill Coach Recommends at TheGrillCoach.com - perfect for the pitmaster who loves to tinker and customize their cook!

After the break we dive into our main topic: Hanging Ribs. In this first part of our two-episode guide, we cover the Grill Coach Origin Story that led us to hanging ribs, the type of cooker you’ll need, essential accessories, and how to choose the best ribs for the job. We’ll also talk about how many racks you'll need and how long it takes to achieve that smoky, tender perfection.

It’s the start of a new chapter — and the start of your next favorite rib technique. Fire up your pits and hang out with us for The Grill Coach Guide to Hanging Ribs – Part 1!

💬 Got a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.

🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.

🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.

Support the show

Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.

🔥 Highlights: Jay’s midday ribeye and grilled romaine adventure, and Brian’s sprouts with bacon on the Blackstone.

❓ Listener Question: Pete writes in from our blog post on seasoning a Blackstone griddle: “When seasoning, should I season the inside vertical edges too?”

🛠️ Grill Coach Recommends: Check out this week's recommendation at TheGrillCoach.com!

🎙️ After the Break: We get into pork shoulder steaks, covering:

• How to pick out a great cut (marbling, thickness, bone-in vs boneless)
• Price expectations and tips for finding deals
• Cooking methods from grilling to braising and pan-searing
• Pro tips for resting, slicing, and serving juicy steaks
• The best sides, sauces, and drinks to pair with your meal
• Plus common myths, listener tips, and a wrap-up to get you ready to experiment on your own grill

💬 Got a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.

🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.

🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.

Support the show