Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]
About Jake Levin
Jake Levin is the author of The Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Grass-fed and Organic Meats in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts, and his website is therovingbutcher.com. @therovingbutcher
Smoked Pork Ribs
Our latest obsession? These beauties pretty much became our fave reason to fire up the smoker the instant we first tasted them. No lie.