Pork BBQ & Ribs
🪵 Applewood
Peach & Bourbon Sticky Glazed 3-2-1 Smoked Baby Back Pork Ribs
Master this juicy and tender peach & bourbon sticky glazed 3-2-1 smoked baby back pork ribs with mouthwater...
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Verified D2B Pitmaster
Pitmaster Dave
Founder & Certified KCBS Master BBQ Judge
Dave has spent over two decades mastering the nuances of wood smoke, airflow dynamics, and traditional American barbecue. As a certified Kansas City Barbeque Society (KCBS) master judge and lifelong stick-burner enthusiast, Dave founded D2B Grill to share authentic, science-backed pitmaster techniques with backyard cooks nationwide.
🏅 Certified KCBS Master BBQ Judge
🏅 20+ Years Stick-Burner Experience
🏅 Texas & KC Competition Veteran
Core Specialties: Whole Packer Brisket, Texas Beef Dino Ribs, Offset Smokers, Post Oak Smoke Science
Guides & Recipes Tested by Pitmaster Dave
177 Published Works
Pork BBQ & Ribs
🪵 Applewood
Sauces, Rubs & Marinades
🪵 Oak
Ultimate Dark Roast Espresso Chili Steak Seasoning
Elevate your barbecue game with this ultimate dark roast espresso chili steak seasoning, crafted with balan...
Smokers & Gear Reviews
🪵 Pellets vs Hardwood Splits
Tested & Ranked: Offset Smoker vs Pellet Grill: An Honest Pitmaster Comparison
Head-to-head analysis of true stick-burning flavor versus automated pellet convenience.
Pork BBQ & Ribs
🪵 Maple & Apple
Kansas City Molasses Sweet Bacon-Wrapped Smoked Pork Tenderloin
Master this juicy and tender kansas city molasses sweet bacon-wrapped smoked pork tenderloin with mouthwate...
Poultry & Chicken
🪵 Post Oak
Sweet Chipotle Glazed Texas Pitmaster Butter-Basted Turkey Breast
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step sweet chipotle glazed texas pi...
Smokers & Gear Reviews
🪵 Hardwood Lump & Briquettes
2026 In-Depth Review: Lump Charcoal vs Briquettes: Which Fuel Burns Best?
Testing burn time, ash volume, heat consistency, and flavor differences for long smokes.
Poultry & Chicken
🪵 Cherrywood
Lemon Herb Garlic Basted Smoked Duck Breast with Tart Cherry Glaze
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step lemon herb garlic basted smoke...
Grilling Guides & Techniques
🪵 N/A
A Pitmaster's Breakdown of The Insulated Cooler Rest: Why Holding Brisket Changes Everything
Why resting large barbecued meats in warm coolers for 2 to 6 hours tenderizes collagen and locks in juices.
Poultry & Chicken
🪵 Hickory
Nashville Hot Pepper Glazed Kettle Beer Can Chicken
Achieve golden, crispy skin and incredibly juicy meat with this step-by-step nashville hot pepper glazed ke...
Seafood on the Grill
🪵 Alderwood
Maple Dijon Glazed Smoked Black Cod (Sablefish) with Sweet Glaze
Delightful, smoky, and tender: master maple dijon glazed smoked black cod (sablefish) with sweet glaze with...
Sides & Desserts
🪵 Applewood
Crowd-Pleasing Cast Iron Skillet Apple Crisp on the Smoker
Spiced Granny Smith apples topped with buttered brown sugar oats, baked on the grill.
Pork BBQ & Ribs
🪵 Pecan
Memphis Dry Rubbed Smoked Pork Crown Roast with Apple Stuffing
Master this juicy and tender memphis dry rubbed smoked pork crown roast with apple stuffing with mouthwater...