Memphis‑Style Dry Ribs at 275°F: No Sauce, Finishing Dust
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111 pages
Brisket
Hanging Chicken Halves in a Drum at 325°F
Oxtail on the Pit: Smoke-Braise for Collagen-Rich Stew
Beef Tongue Barbacoa: Smoke, Steam, Peel, Shred
Fresh Ham, Not City Ham: Smoke‑Roasted Green Ham for Slicing
