mu.ribs
Close-up of a rack of glistening smoked ribs pulled fresh from the pit, ember firelight and curling smoke
Small-batch smokehouse

Live-fire ribs, smoked low and slow.

Whole racks, dry-rubbed by hand and tended over oak and hickory for twelve hours. Sold in small batches — announced on Instagram.

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WHOLE RACKS ◆OAK & HICKORY ◆DRY-RUBBED BY HAND ◆12-HOUR SMOKE ◆PRE-ORDER ONLY ◆
Why it tastes different

Nothing rushed, nothing hidden under sauce.

Close-up of a rack of smoked ribs with a mahogany bark, glowing in ember light

Twelve hours, watched by hand

The fire gets tended, not set and forgotten — every rack comes off the pit when it’s ready, not when the clock says so.

Coarse paprika and pepper dry rub on butcher paper

The rub

Paprika, pepper, and brown sugar, hand-packed onto every rack the night before.

Split oak log lit by ember-orange firelight

The wood

Oak for heat, hickory for flavor — split and seasoned in-house, nothing else.

Glowing hardwood embers pulsing inside the smoker's firebox
The story

Started with one backyard smoker and a stubborn refusal to rush it.

What began as weekend experiments turned into a following that shows up the moment a drop goes live. Same fire, same patience, now feeding a lot more people.

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Hours smoked

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Woods used

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Hand-rubbed

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On the menu

A short menu, done properly.

Whole Rack$42
Burnt Ends$16
Smoked Mac & Cheese$8
See full menu

Next drop announced on Instagram.

Follow along, keep notifications on, and be ready when the smoke starts.

Follow @mu.ribs