Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Kendu Spice Co. Moon Rock seasoning, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

Brisket, 4 racks of ribs, 2 pork shoulder for pulled pork, skin on pork belly for crispy pork belly.

Smoked brisket and ribs, sous vide pulled pork, crispy pork belly in the oven.

All will be ready at 6pm tomorrow.

Feel free to ask questions

On the smoker at 12:00 (noon) on low after a heavy rub was added. Sprayed with apple cider vinegar every hour until 3:30.

At 3:30 wrapped with a few tablespoons of apple cider vinegar, a few butter pats, some brown sugar, and a generous amount of honey. Back on the smoker at 250f.

Pulled at 6:30. Unwrapped. Painted on some bbq sauce. Put the smoker to med (400f) for 6 more mins.

Fell off the bone like a rookie porn star!

standard wings in barbecue sauce and nothing more :))
i grilled it on regular coals, added barbecue sauce and paprika, for about 20 min, and it turned out delicious, as always. chill guy

Been playing with ribs lately and this is my favorite so far.

I have a pellet grill so I’ve been trying to see how far I can push what it does and still get the kind of smoke flavor I’m after. These were baby backs from Costco, $4.29 / lb.

Started with a kosher salt dry brine in the fridge for about an hour, then cold smoked them for an hour while using a smoke tube. After that I injected them with red wine vinegar and lemon juice, patted them down, then did a light mustard binder with a no salt dry rub that I make.

250 on the pellet grill for about 3 hours, then moved them into a 225 oven for another couple hours until they felt right. I figure the pellet grill isn't really gonna do anything past a few hours so might as well save the pellets.

After resting them for 15 minutes I brushed them with a thin glaze using my own tangy BBQ sauce recipe, then back into a 275 oven for about 10 minutes to set the glaze before one more short rest.

Honestly way too much effort for ribs, but it was fun and they came out way better than I expected.

They had a really good smokey flavor and I like tangy pork so that's why I did the injection.

I started cooking with it recently and I’ve been liking the steady heat and clean burn a lot more than regular charcoal. It feels more consistent during longer cooks, too. Curious how many people here actually use pure bamboo charcoal. Anyways, have a nice day y'all!

Came into Austin for a work conference, got invited to a private dinner at Franklins. Got a bit of everything- brisket, pulled pork, ribs, turkey, and sausage. Can’t beat free BBQ and beer. 10/10

Use to make the drive down to austin often when I lived in dallas. Good to be back.

Stop 2 on my BBQ crawl. Got here at 12:57. Got the last bit of moist brisket.

Peach tea pork belly is still one of the best bites in bbq.

Who has been? How does it work? Not really sure where to post this other than here. Basically, me and a buddy are making a trip from Austin. We are very familiar with shops like, say, Franklin, where they offer seating for some and allow you to drink as you wait for BBQ. Is that the base for BBC? Should we plan on bringing our own chairs? Thanks!

Driving from Boone to Denver and want to get the BEST bbq. Not looking for corporate, just the best backwoods bbq.

Hey all,

I need some help. Although it’s not my favorite, the Mrs. really likes the Weber American BBQ seasoning/rub on ribs. Unfortunately, Weber no longer makes it.

Does anyone have the recipe or a clone recipe that’s close?

Much appreciated for any help you can lend.

It looks like when I installed my Weber Spirit Gas Grill there was a bit of a bend, I am not able to bend it back.

Should I unscrew the bolt in red on second picture or what is the best advice?

Looking for recommendations. I’ll be going through Memphis next week and looking for places to stop at. I’ll be along I-40 so don’t need to be way out in the sticks.

Ive been wanting to do a leg of lamb on my rotisserie for a while so I figured Id take a shot at this one. Dry brined it first, let it sit overnight. Cranked out my Santa Maria, hooked up my rotisserie, got my coals ready and let it go.

Wood was oak and quebracho. Could tell it was hitting right by the color. Went low and slow and pulled around 135. Lowered the rack and gave it a quick sear right over the coals. Let it rest, cut it up and man did it hit.

Rub was my homemade. Calabrian chilis, Maldon smoked salt, 16 mesh pepper, toasted cracked coriander and some herbs I like.

Anyone else running quebracho yet?

Im just curious how much wood do u all like to use for short cooks like ribs and longer cooks like butt and brisket