Ribs&Co

Slow-smoking meat isn't just about time—it's about managing temperature consistency, wood selection, and knowing when a cut is done by feel rather than guesswork. In Cape Town's variable coastal climate, from warm inland days to cool seaside winds, keeping a smoker at steady heat requires real attention. The process begins hours before your order arrives: preparing rubs, maintaining airflow, wrapping when needed, and resting the meat so it stays tender rather than drying out during the takeaway phase. Getting this right means understanding how moisture moves through meat, when to wrap foil, and how to package so everything arrives hot but not dried out. It's a craft that separates casual grilling from proper barbecue.