We ran a controlled, split‑rack rib cook to see how yellow mustard, neutral oil, and no binder affect rub adhesion, bark, and flavor. Here’s what actually changes—and what doesn’t—when you choose a binder.
Tuning plates let you even out an offset’s heat while preserving the clean, fast-moving smoke that makes food taste like a proper offset. Here’s how to set them up, tune them, and verify results without choking your pit.
St. Louis–cut spare ribs cooked at 300°F/149°C, no wrap, for a dark, crackly bark and tender bite. Straightforward fire, clean smoke, and precise doneness checks—done in about four hours.
Collagen-rich beef cheeks take on clean smoke before a covered braise turns them silky and shreddable. This is pit‑barbacoa built for tacos, bowls, and late‑night snacking.
How to run a clean, efficient coal bed on a Texas‑style offset so your pit stays steady, your wood lasts, and your food tastes like smoke—not soot.
