12 HOURS TO REACH PERFECTION
A memorable rack of smoked ribs is never created in a rush. It is a delicate interplay of time, temperature, and smoke.
At Barbaros, our pork ribs are slow-smoked for 12 hours in gentle smoke from naturally dried oak wood, maintained at a steady 110°C. Every 45 minutes, the ribs are lightly misted with apple water - A careful step that helps retain moisture while allowing the outer bark to gradually develop its signature caramel-brown color.
After 12 hours, each tender fiber is succulent and deeply infused with smoky flavor, finished with a richly layered bark and a delicate pink smoke ring.
Barbaros Smokehouse - Where time becomes part of the flavor.
Drop by our West Lake outlet this week to indulge in the absolute finest pitmaster cuts and freshest draft taps!