It’s only July, but the Southern Living Food Team is already back in the classroom. Pit Master Chris Prieto of PRIME BBQ in Wendell, North Carolina is schooling us on all things ribs and pork butt this week at SL Headquarters for what he calls BBQ University: 5 days, 8 master cuts of meat, all geared for the backyard cook.
Our Test Kitchen Director Robby Melvin has been taking it all in from the best seasoning blends (pro tip: use turbinado sugar instead of brown) to smoking techniques.
“You realize that there’s a method behind everything when it comes to BBQ, and each method is designed specifically for that cut of meat,” he says. “There are certain things you would do for a pork butt that you would never do for a brisket.”
If you want to call yourself a backyard BBQ boss, look for the Southern Living Complete Book of BBQ that we will release with Chris next spring.