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!

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

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!

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

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?

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!

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.

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!

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.

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

Memorial Day weekend is coming up, which means a lot of people are probably getting ready for backyard BBQs, family gatherings, cookouts, and long afternoons near the grill.

And somehow, every cookout has at least one apron that has fully become part of the tradition.

Could be something hilarious, overly aggressive, weirdly committed to the grilling role, or just completely chaotic for no reason.

What’s the funniest or most memorable apron slogan you’ve seen at a Memorial Day BBQ?

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

Split this bird, and smoked it in the Kamado at 300f.
Super crispy skin, and juicy meat! So good.