Pork BBQ & Ribs
🪵 Maple & Apple
Memphis Dry Rubbed Bacon-Wrapped Smoked Pork Tenderloin
Master this juicy and tender memphis dry rubbed bacon-wrapped smoked pork tenderloin with mouthwatering bar...
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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
🪵 Maple & Apple
Seafood on the Grill
🪵 Alderwood
Blackened Cajun Style Smoked Black Cod (Sablefish) with Sweet Glaze
Delightful, smoky, and tender: master blackened cajun style smoked black cod (sablefish) with sweet glaze w...
Beef BBQ & Smoked Meats
🪵 Post Oak
Coffee & Chili Rubbed Texas Thor's Hammer (Smoked Beef Shank)
Learn how to cook this legendary coffee & chili rubbed texas thor's hammer (smoked beef shank) with authent...
Smokers & Gear Reviews
🪵 Hardwood Lump & Briquettes
Field Tested: Lump Charcoal vs Briquettes: Which Fuel Burns Best?
Testing burn time, ash volume, heat consistency, and flavor differences for long smokes.
Sides & Desserts
🪵 Pecan
Homestyle Smoked Potato Salad with Crispy Bacon & Dijon
Yukon Gold potatoes smoked over pecan until tender, folded with grain Dijon and bacon.
Sauces, Rubs & Marinades
🪵 Hickory
Ultimate Memphis Style Savory Dry Rib Rub
Elevate your barbecue game with this ultimate memphis style savory dry rib rub, crafted with balanced sweet...
Beef BBQ & Smoked Meats
🪵 Hickory
Coffee & Chili Rubbed Reverse-Seared Cowboy Tomahawk Ribeye
Learn how to cook this legendary coffee & chili rubbed reverse-seared cowboy tomahawk ribeye with authentic...
Grilling Guides & Techniques
🪵 N/A
The Complete Guide to 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.
Grilling Guides & Techniques
🪵 All Hardwoods
A Pitmaster's Breakdown of Water Pan Science: Moisture, Thermal Mass, and Bark Dynamics
Does adding water to your smoker really make meat juicy? We look at temperature buffering and smoke adherence.
Pork BBQ & Ribs
🪵 Cherry & Hickory
Carolina Gold Mustard Style St. Louis Cut Spare Ribs with Apple Glaze
Master this juicy and tender carolina gold mustard style st. louis cut spare ribs with apple glaze with mou...
Grilling Guides & Techniques
🪵 Post Oak
The Complete Guide to The Science of the BBQ Stall and How to Beat It
Understand evaporative cooling when meat hits 150°F-170°F and discover when to wrap or hold.
Pork BBQ & Ribs
🪵 Hickory
Memphis Dry Rubbed Championship Rack of Pork Rib Roast
Master this juicy and tender memphis dry rubbed championship rack of pork rib roast with mouthwatering bark...