Recipe

There are a lot of ways to smoke ribs. This is the way we like to do them at Bonfire BBQ: St. Louis-style ribs, plenty of Bonfire BBQ Pork Rib Rub, smoked low and slow, wrapped with butter and seasoning, then finished meat-side up in an open foil boat with a touch of honey.

Don't cook ribs to a clock. Cook them until they're tender.

There are a lot of ways to smoke a brisket. This is the way we like to do it at Bonfire BBQ: a Prime packer brisket, a relatively light trim, plenty of Bonfire BBQ Brisket Rub, and 100% pecan smoke.

Don't cook brisket to a clock. Cook it until it's done.

Hatch green chiles stuffed with brisket and cream cheese.

Wrapped in bacon, seasoned with Bonfire BBQ Pork Rib Rub and slow-smoked until beautifully browned.

From Gregory's on Main (Troy TX) to the Bonfire backyard.  Sweet peaches settle into a buttery batter that rises and browns around the fruit. Smoke it for a subtle wood-fired finish, or bake it in the oven for the same homespun result.