What's the secret to finger-lickin', fall-off-the-bone barbeque?

Answer keeping it homemade. As a matter of fact, we're slow smoking a mess of ribs and brisket over a pile of Texas hickory right now. We're whipping up some of our famous sides and another batch of barbeque sauce, too.

Truth is, we cook everything fresh around here - heck, there's not a freezer in sight! So tell us where you're looking to eat, and we'll point you toward the best barbeque you ever tasted at BBQ Masters

What is the Smoke Ring?

Is that meat done? Not to worry. The pink color of our meats is a natural result of the slow smoking process. Note how the center of the pork/chicken is thoroughly cooked. The outer meat turns pink where the smoke flavor has penetrated. The deeper the ring, the heavier the smoke flavor.

How we do it?

We cook all day and all night to make sure we have the finest barbecue you'll ever have. Just like the BBQ joints you'll find in road-side shacks our meat is dry rubbed and slow smoked by a certified pit boss.

Our five different sauces are served on the side because we have nothing to hide.


Eastern North Carolina

This style involves pork shoulder or a whole pig cooked with hickory smoke, then it's chopped or pulled and mixed up with some of a spicy vinegar based BBQ sauce (no tomato) . This bit o' heaven is served on a bun with some slaw.

Western North Carolina

This style of barbecue is all about the pork "butt" it's seasoned with a tomato based vinegar sauce. This is a real big difference to the locals, so mind your P's and Q's.


Lone star 'Que is all about beef brisket smoked with mesquite or oak. This style arose out of the old German butcher shops where they would cook the unwanted tough pieces of meat until it was melt in your mouth good. Some of Texas's best BBQ joints were once butcher shops and you can still get some great sausage with your barbecue. Some Texans say if you're using sauce there must be something wrong. But if you're gonna, please make it tomato ketchup based with some cumin, chili and meat drippings.

Kansas City

K.C. style barbecue is what most people think of when you say BBQ. Once upon a time, it was all about spare ribs with a thick sweet sauce but nowadays the chopped crispy "burnt ends" of beef brisket are giving them ribs some stiff competition. Either way one thing is for sure sauce is king in K.C.


Home of the blues, great ribs and shredded pork. When you order Memphis ribs they'll ask you "wet or dry?". Dry means just with the tasty dry rub and wet means with sauce on them bones. I like my ribs dry with a bit of some sweet tangy tomato based sauce on the side. The pork is mixed with the local sauce and it's not to be missed.


The state of Kentucky, particularly Western Kentucky, is unusual in its barbecue cooking, in that the preferred meat is mutton. This kind of mutton barbecue is often used in communal events in Kentucky, such as political rallies, county fairs and church fund raising.


Traditional American barbecue is not what your Dad did to hamburgers and hot dogs in the backyard on the 4th of July. That was grilling (cooking directly over flames) a great tradition but it isn't real barbecue.
Barbecue and grilling are often confused because they both involve flames and cooking meat.

Real old school barbecue happens when you place a large cut of meat or ribs in closed pit and let it cook indirectly (away from the fire) with the low heat and smoke of a charcoal and or wood fire.

The ideal temperature in one of these pits usually runs between 225-250 degrees, and this very slow magical process breaks down the connective tissues of the meat and turns tough cuts into the most delicious tender food on earth.

This alchemy requires a slow and low heat for a real long time. Barbecue was created for just this purpose, to turn large tough inexpensive cuts of meat like beef brisket and pork shoulder into tender, amazing BBQ goodness worth fighting and dying for. Barbecue is a true American original with its roots in the south, but it's popularity has grown over the years and now it has branches reaching all over the place. Each region of the country has it's own unique style and definition of what good "Q" is. Me? I like 'em all. But Georgia's the best.


Baby Backs

Generally, a rack of ribs will be 12 to 13 ribs. Our mainstay... two-pound racks of Iowa corn-fed pigs. Our ribs are slow cooked and smoked for 5-7 hours. They are tender and easily pulled off the bone.

St. Louis-Style Ribs

St. Louis-style ribs are cut from the Spare rib and are prepared by removing the brisket bone parallel, to the rib side.

Beef Ribs

Beef ribs generally consist of seven ribs. Beef ribs are the ribs removed from the prime rib during the boning process in making a boned and tied rib roast. The normal length of our premium quality beef rib shall be approximately five to seven inches.


Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket. A traditional part of Kansas City barbecue burnt ends are considered a delicacy in barbecue cooking.

Either the entire brisket is cooked whole. Then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen.

This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.

Kansas City style burnt ends are usually served cubed with sauce either on top or on the side.

A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and gumbo.


Beef Brisket

Brisket is a cut of meat from the breast or lower chest. Beef brisket is one of the eight beef primal cuts. Brisket can be cooked many ways. Popular methods in the U.S. Southern States include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood.

Brisket can be cooked many ways. Popular methods in the U.S. Southern States include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. Additional basting of the meat is often done during the cooking process. However, most of the tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. The brisket is almost always placed with the fat on top so that it slowly dissolves down into the meat as it cooks, resulting in a more juicy and tender meat. Small amounts of certain woods such as hickory or mesquite are sometimes added to the main heat source, and sometimes they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variation of barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends.

Pulled Pork

Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Smoked Boston butt which is then pulled from the bone and served with or in a spicy sauce is what is commonly referred to in the American Deep South Barbecue.


A Great Rib


  • 2 slabs baby back ribs (about 3 pounds)
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach preserves
  • 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large sauce pan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Beef Brisket


  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon sugar
  • 2 teaspoons dry mustard
  • 1 bay leaf, crushed
  • 4 pounds beef brisket, trimmed
  • 1 1/2 cups beef stock

Preheat the smoker to 250 degrees F. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 225 degrees F, smoke and continue cooking for 12 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

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