Check out the video here.

Ingredients:

• 1 pound mild or hot Pork Sausage
• 1/2 cup butter or margarine
• 11/2 cup chopped celery
• 2 cups onion
• 2 cups soft Italian or plain bread crumbs
• 2 eggs beaten
• salt and pepper to taste
• 2 tablespoon dried sage
• 5 cups yellow crumbled corn bread

Method:

In a frying pan cook the sausage until done and set aside drain any fat. Melt butter and saute onion and celery. Combine in a bowl the rest of the ingredients cook in bird or in a pan until brown on top at 325 degrees for approx 30 minutes.

Toni also made a great tasting, easy to make dipping sauce.

Here is the recipe:

Citrus Ranch Dipping Sauce
Ingredients:
* 1 packet Ranch dressing mix
* Cilantro
* Juice of 1 lime
Method:
Mix dressing according to directions on packet. Stir in chopped cilantro and lime juice. Whisk together.

Grilling is:
Searing lean cuts of meat directly over an open flame, at
Temperatures of 400-1200 degrees,
Cooking for 2-15 minutes

BBQing is:
Slow cooking of meat indirectly over heated coals
Temperatures of 180-260 degrees
Cooking for 5-18 hours

A recent article at CNN says it all
…..Barbecuing is low and slow, a process that takes 12 hours or more as meat is exposed to gentle, indirect heat in a smoker. Things get more complex with the addition of dry rub seasonings, wood flavoring and liquid injections to help keep the meat moist, but the end result is heavenly for barbecue fans.

“The product you end up with is the most tender, juicy piece of meat hopefully you’ve ever had in your life,” Gellert said. Competitions can have both a grilling and a barbecue component, though grilling contests are mostly unique to the Northeast, and winning them doesn’t result in the same bragging rights as the barbecue awards…..
Click here for the article

She also gives some great tips in BBQing with hosts Brooke Walker and Darin Adams.

Here is the highlights of Toni’s interview

Quick BBQ Sauce base
1 cup Ketchup
1 teaspoon Yellow mustard
1/2 cup Brown sugar
1 tablespoon Honey
1 can Coke
Then you can add other ingredients depending on what you like. Try:
Raspberries / Liquid Smoke / Tabasco / Chili Powder /
Chili Peppers

To grill ribs, you can start with Baby Back Ribs or St. Louis Style Ribs.
Smoker:
Use your favorite wood type. At Rib City, we use oak. You can use a rub to infuse the flavor into the ribs. Then smoke them for 4 hours at 225 degrees. After that, wrap them in tin foil with a small amount of water and lather them with sauce. Wrap them in foil and grill them on a medium grill (225 degrees) for another 2 hours. The sauce and water create a steam effect.

For “Fall Off The Bone” ribs, you can let them cool down for ½ hour, then grill them with more sauce to warm them up.
Grill:
If you only have a BBQ Grill not a Smoker, get your favorite wood chips in a foil pan add some water to it making the wood chips wet. Then put the wood chips on the direct heat and cook your Baby Backs on the indirect heat with your favorite rub for 2 hours then repeat step 2 for another 2 hours or until Tender meat should fall off the bone from the steam effect.
Marinade:
If you want to skip the smoking, you can marinate the ribs for at least 2 hours in your refrigerator. (Rib City recommends marinating them overnight.)
Marinade recipe:
Salt / Pepper / Apple Juice /Water
Make enough to cover the ribs and let sit overnight. Then grill on your BBQ.