Racks, ends, and the sides worth fighting for.
Everything is smoked to order in limited batches. Pre-order windows open on Instagram — once a drop sells out, it’s gone until the next one.
Whole Rack
St. Louis-cut spare ribs, dry-rubbed, 12-hour oak & hickory smoke.
Half Rack
Same rack, same bark, half the bones.
Baby Back Rack
Smaller bone, well-marbled, faster render on the pit.
Burnt Ends
Cubed point, double-smoked until the bark caramelizes.
Smoked Mac & Cheese
Cast-iron finished, sharp cheddar, pit smoke folded through.
Collard Greens
Simmered with smoked ham hock, hot vinegar on the side.
Buttermilk Cornbread
Skillet-baked, honey butter.
Vinegar Slaw
Sharp and cold — cuts through the fat.
Pit Beans
Slow-simmered with rendered trimmings and brown sugar.
Carolina Gold
MildMustard-based, tangy, a little sweet.
Smoky Red
MediumTomato-vinegar base, deep pit-smoke flavor.
Vinegar Pepper
Medium-hotEastern-style, thin, sharp, built for pulled bark.
House Dry Rub — take it home
The same paprika-pepper-brown sugar blend that goes on every rack.