r/BBQ

Not a terrible result for a very first attempt at a item I’ve only heard about and never tried. Leroy & Lewis’ Bacon Rib.

Cured some bone-in pork belly-attached short ribs, smoked initially to 155F, cooled and bagged-up in a fridge for a few days and then rubbed in maple & brown sugar with black pepper, smoked for a few hours with Pecan, before wrapping up with a buttery maple syrup glaze with a little sriracha and ACV, finishing them to an impossible pillowy tenderness.

Salty, smokey, sticky, sweet, savory. So good. Worth the initial stress and effort, and will be perfecting these going forward.

Trying out a new method with my smoker. Smoked for 3hours over coal before searing at 300 degrees

Totally worth it. And before i get crap for putting that beautiful meat with kraft mac and cheese, I was on a budget lol.

Smoked over pecan wood

Melinda ghost pepper hot sauce as binder

Malcom's BBQ rub and topped with pepper

3 hours uncovered at 250, rotated and spritzed once halfway through

Wrapped in butcher paper with butter, bbq sauce and brown sugar, back in for about an hour and 10

Unwrapped and smoked (still at 250) for about 40 min

Glazed with BBQ sauce and continued smoking until it passed the bend test.

Shit was good

Oyler pit, alder and oak, 265 for about three and a half hours. Vertical loading, spritzed with water a couple of times in the first hour, finished with a glaze before pulling. It makes me pretty happy when the smoke ring goes almost all the way through haha

20th stop on the Texas Monthly Top 50 tour. I have been before a few years ago when they were still in their food truck, but it was much better today. The street corn and pork melt were my favorite. We also got a meat platter with a quarter pound of brisket, turkey, baby back ribs and pulled pork. The beans and Mac and cheese were really good too. I thought the prices were pretty reasonable for bbq in 2026.

Going to smoke my 1st turkey next weekend. Any advice on rubs, woods, temps? Spatchcock or cook whole?

Normally I keep my smoker around 250-275 and use an apple wood and mesquite mix for pork and beef but I have access to others here in Arizona. And yes this is in prep for Thanksgiving.

Thanks for your help!

First time having a crack at it this way, flavours were good - feedback welcome.
1.3kg tomahawk smoked at 115°c for roughly 45 mins, resting for ten minutes, then flame grilling either side for 3ish minutes.

2” thick ribeyes smoked to 115° IT and absolutely seared on a Santa Maria. Came out perfect.

2” thick ribeyes smoked to 115° IT and absolutely seared on a Santa Maria. Came out perfect.

3 meat plate (jalapeño cheddar link, spare ribs and brisket) plus two sides. Everything was very solid. I’d say it’s a good deal.

Done on a recteq bullseye at 250* for an hour