Smokeshack Bbq

SmokeShack BBQ is all BBQ. All our meats cooked over wood smoke. (No gas used in the process) The pitmaster at SmokeShack's only concern is to baby-sit that Que until it gets to you. The pork and brisket are infused with flavor both inside and out prior to being placed in the pit. More flavor is added during the cooking process. They add a little m... ore just prior to hitting your plate. The marinades and rubs they use are the same ones they used winning all those awards. You can't get them at your local grocery store. They have them made just for them. The ribs are St. Louis cut. That means they are the center portion of the rib cage, below the loin or baby back and above the breast bone. You just take a spare rib and cut the breast bone off and you have a real meaty St. Louis cut rib. Ribs are not cooked frozen and we don't par boil them. They are given a generous dose of their special rib rub, put in the smoker for several hours, they are then wrapped and more flavor is added. They are just short of falling off the bone. The chicken and turkey get a good coating of rub and then put in the cooker until it reaches 185 internal temperature. They cook the chicken a little hotter and quicker so that when you get it it is good and moist. Sometimes you might see a little pink but thats because its cooked in a smoker. Also we dont sauce the meat prior to serving it to you. There are five unique sauces at your table to select from. All have won awards at BBQ competitions all over the South.Read More