If barbecue is on your mind during your Branson visit, and you've never been to the Rib Crib, you should consider giving them a try. From their famous hickory smoked ribs to their smoked brisket and pulled pork sandwiches, the Rib Crib serves up their award winning barbecue in more ways than you would have thought possible.

There's nothing better than low and slow smoked bbq pulled pork or beef brisket with a glass of cold sweet tea. This article from a real bbq guru will help you learn to cook your own southern style bbq. It covers the equipment and supplies you'll need and discusses the costs involved and other considerations.

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier, and lapsang souchong tea are also smoked.In Europe, alderwood is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corn cobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers.Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations. The buccan is a smoking device used by some Native Americans.