Our award-winning BBQ is known for slow-smoked meats, house-made rubs and sauces, and bold flavors, from melt-in-your-mouth brisket to our famous wings. But when it comes to ribs, it’s all about that rich, smoky bark, juicy tenderness, and just the right amount of seasoning. Whether you love a dry-rubbed rack or ribs slathered in a bold sauce or Memphis style, nailing the perfect bite takes skill, and we’re here to help.

While the following recipe isn’t your traditional low-and-slow smoked BBQ (it’s more like grilling), it’s one of our favorites—and you won’t find it on our menu, so you’ll have to try it at home. For cold beverages we’re drinking Duvel Belgian Golden Ale and Vermont’s Mad River Double Barrel Bourbon which would go great with it, but you do you. And, of course, we’d serve it up alongside our sweet and spicy coleslaw, cornbread with honey butter sea salt, you can get them from us, or make them yourself…either way rib season is coming.

Salt and Pepper Baby Backs

Ingredients:

• ¼ cup (56 g) kosher salt
• ¼ cup (24 g) coarsely ground black pepper
• 1 tablespoon (9 g) garlic powder
• ½ teaspoon cayenne pepper
• 1 teaspoon dried rosemary leaves (optional)
• 2 racks baby back ribs (3 to 4 pounds [1.4 to 1.8 kg])
• Bare-Bones BBQ Sauce or your favorite BBQ sauce, for serving

Special Equipment:

• Charcoal grill
• Charcoal chimney
• Charcoal briquettes
• Instant-read thermometer

Method:
Combine the salt, black pepper, garlic powder, cayenne pepper, and rosemary (if using) in a small bowl and mix well. With a paper towel, peel the membrane off the bone side of the ribs. Evenly dust both sides of the ribs with the spice mix.

To prepare your charcoal grill for two-zone cooking, pile unlit charcoal against one side of the grill. Fill a charcoal chimney two-thirds full with briquettes to create medium-high heat. Stuff 2 sheets of newspaper into the bottom of the chimney and light the paper. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. When you can hold your hands 3 to 5 inches (7.5 to 13 cm) over the fire for no more than 3 to 5 seconds, clean the grill grate. Cover the grill and open the vents all the way. Wait 5 minutes.

Place the ribs on the cooler side of the grill, meat-side down. The closest rib should be 3 inches (7.5 cm) away from the hot coals. Keep all the vents completely open and place the cover back on the grill. Every 10 to 15 minutes, rotate the ribs, turning them over and end to end. You want to get a dark golden-brown crust on the ribs without burning them. Cook until the ribs reach an internal temperature of 170°F to 180°F (77°C to 82°C) when measured in the thickest part of the meat between the bones, about 1½ hours.

Serve hot with barbecue sauce, or not.

Recipe from “The Smoke Shop Backyard BBQ” By: Andy Husbands & Will Salazar

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At The Smoke Shop BBQ Restaurant, we celebrate this natural pairing every day. Whiskey’s bold character stands up to the deep, smoky flavors of slow-cooked meats, creating a balance that’s as timeless as the craft itself. The aging process of whiskey, especially bourbon and rye, takes place in charred oak barrels, where the spirit develops notes of caramel, vanilla, and spice. These same characteristics complement the flavors of authentic barbecue, from the smoked bark of a brisket to the sweet heat of a well-crafted sauce.

Beyond flavor, there’s a shared heritage between whiskey and barbecue. Both have roots in American tradition—whiskey, carefully distilled and aged over years, and BBQ, patiently smoked over hours by skilled pitmasters. Whether you’re enjoying a carefully selected whiskey flight or a slow-smoked plate of brisket, the experience is one of craftsmanship and appreciation.

At The Smoke Shop, we take pride not only in serving the best barbecue but also in offering an extensive whiskey program that includes over 250 American whiskeys. Our guests can enjoy private tastings, explore whiskey flights, and attend special events designed to highlight the beauty of whiskey and barbecue together.

One of the best ways to experience this pairing is through our monthly Whiskey Dinner Series. Each month, we partner with a featured distillery to present a curated three-flight whiskey tasting, expertly paired with a full BBQ dinner. These exclusive dinners offer a unique opportunity to explore rare and limited-release whiskeys while indulging in our signature barbecue dishes, all in the company of fellow whiskey enthusiasts.

Three Whiskeys We Can’t Stop Sipping Right Now

1. Buffalo Trace Bourbon – A classic whiskey that goes with just about anything. Great for sipping, over a king cube, or in a cocktail – this one is tried and true to its core.
2. WhistlePig Farmstock Rye – A staple in our rye collection, this New England-born whiskey is crafted with WhistlePig’s own grain, distilled using water from their well, and aged in Vermont Oak barrels sourced sustainably from the region. Bold, complex, and undeniably smooth.
3. Rabbit Hole Heigold Bourbon Private Barrel (Only available at The Smoke Shop BBQ) – We hand-selected this private barrel to highlight one of Kentucky’s most exciting up-and-coming distilleries. Its rich spice notes make it a perfect match for our BBQ, especially our Nashville sliders.

Not one to sip straight whiskey? We go you.

In Andy’s esteemed cookbook, “Pitmaster,” we follow the recipe for his Day Drinking Sweet Tea more often than not. This is how we take our sweet tea up a notch (or two) with a splash of bourbon and a touch of Campari—a bold, bittersweet combo that hits just right. If you’re looking for something a little tamer, just skip the bourbon (but let’s be honest, why would you?).

Fair warning: More than two, and you might just forget the meat is in the smoker.

Ingredients

• Crushed ice
• 2 oz (60 ml) of your favorite bourbon
• 1 oz (28 ml) Campari
• A couple of dashes of walnut bitters
• Sweet tea, to fill the glass

Method

1. Fill a pint (475 ml) glass with crushed ice.
2. Add bourbon, Campari, and bitters.
3. Top it off with sweet tea.
4. Give it a quick stir and enjoy!

Whether you’re here for a casual meal, a whiskey tasting, or one of our special events, we invite you to pull up a chair, raise a glass, and experience the magic of whiskey and BBQ together.

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First Things First: The Beverages
Beer is a must—this is non-negotiable. We suggest a mix of affordable lagers like Coors Light, Modelo, or your favorite locally brewed option. We’re big fans of Narragansett, hailing from the great state of Rhode Island. Of course, for those craft beer enthusiasts, you’ll want to cater to their tastes too. Some excellent options from New England include Heady Topper from The Alchemist, something exciting from Trillium, or the always dependable Whirlpool from Night Shift Brewing.

Beyond beer, let’s round out the beverages. Bourbon is essential—lots of bourbon. Lately, we’ve been sipping on classics like Woodford Reserve, WhistlePig Rye, and Rabbit Hole Heigold. Don’t forget the ever-popular hard seltzers, though we’ll leave the specific choices up to you. Lastly, be sure to stock up on non-alcoholic options like Cheerwine, Mexican Coke, and plenty of water to keep everyone hydrated.

The Food
Finger foods are the key to success. You absolutely need nachos, subs, and pizza—they’re always a hit. A word of advice: Super Bowl Sunday is the busiest delivery day of the year. To avoid delays, order early!

For desserts, we like to keep it simple and fun. Cookies, brownies, and Hershey’s Kisses are perfect for halftime or third-quarter grazing. Desserts give your guests something to snack on as the game winds down.

Setting the Scene
The atmosphere is just as important as the food and drinks. Make sure you have plenty of TVs for everyone to catch the game and provide enough comfortable seating.

If this sounds like too much to handle at home, you’re always welcome to join us at one of our locations, where the finger foods, craft beer, and whiskey options are endless.

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The Menu: A Bold Journey Through Spice

The night began with fiery appetizers like the “Wings of Mass Destruction,” featuring Carolina Reapers and Ghost Peppers, while the Thai Fresh Rolls provided a refreshing yet zesty option with Orange Datil Peppers.

The star entrée, “East Coast Grill’s Pasta from Hell,” combined Carolina Reapers and Scorpion Peppers for an intense, flavor-packed challenge. The “Jerk Baby Back Ribs” delivered a perfect sweet-and-spicy balance with a guava lava glaze, paired with cornbread and slaw. For those seeking a milder heat, the “Green Thai Seafood Curry” featured a creamy coconut sauce with Reshampatti Chilis and seafood.

Dessert didn’t disappoint: the “Ghost Pepper Chocolate Pudding Cake” delivered a spicy surprise, mellowed by vanilla crème anglaise—a fitting end to an unforgettable meal.

Cooling Relief: The Antidote Table

Guests cooled off with creamsicles, strawberry milk, and other soothing treats from the antidote table, balancing the heat with sweet relief.

A Sizzling Success

Hotter Than Hell Night 2 was a resounding success, showcasing the creativity of Chef Andy Husbands and his team. Each dish celebrated bold flavors, thrilling spice lovers while inviting newcomers into the world of hot cuisine.

Don’t Miss the Next Hell Night!

Get ready for another round of fiery fun at The Smoke Shop BBQ—Assembly Row on Tuesday, January 14th, for the 2nd Annual Hotter Than Hell Night Benefit. Two seatings—6 PM and 8:30 PM—will feature a 7-course prix fixe dinner where each dish gets progressively hotter.

This event is about more than just heat—it’s a benefit for No Kid Hungry, a campaign Andy Husbands has supported for over 30 years. $50 from each ticket will go directly to fighting childhood hunger.

Join us in turning up the heat and making a difference! Learn more at nokidhungry.org.

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1. Meathead: The Science of Great Barbecue and Grilling
By Meathead Goldwyn
This book is essential for anyone who wants to grasp not just the “how” but also the “why” of barbecue. Meathead’s insights are invaluable, and his website, AmazingRibs.com, is a treasure trove of resources. Whenever I face a BBQ challenge, this is my go-to guide.

2. Cool Smoke: The Art of Great Barbecue
By Tuffy Stone
Tuffy Stone isn’t just a friend; he’s a BBQ legend and a classically trained chef. His book is filled with insider secrets from countless competitions, offering unique perspectives on barbecue. And let’s not forget the Whole Hog recipe—an absolute must for every serious pitmaster.

3. Food Lover’s Companion
By Sharon Tyler Herbst
For anyone serious about cooking, this comprehensive reference book is indispensable. With nearly 6,000 listings covering everything from cooking techniques to cocktail terminology, it’s a killer resource. Fun fact: back in the ’90s, I would ride the 1 bus from Dorchester to Harvard Square, memorizing sections to up my culinary game.

4. Peace, Love, and BBQ
By Mike and Amy Mills
This fantastic cookbook is packed with killer recipes and heartfelt stories from pitmasters across the country, including yours truly. The Mills’ 17th Street BBQ has consistently proven why they’re among the best in the business. For an extra treat, check out their other gem, Praise The Lard.

5. Thrill of the Grill
By Chris Schlesinger and John Willoughby
I wouldn’t be where I am without Chef Chris Schlesinger. This book ignited my passion for live-fire cooking and BBQ. Even decades after its 1990 release, the recipes remain timeless and inspiring.

6. Bludso’s BBQ Cookbook
By Kevin Bludso
I had the pleasure of judging alongside Kevin Bludso on Fire Masters, and his down-to-earth personality matches his incredible talent. This book not only showcases his mastery of Texas BBQ in Compton, CA, but also offers a glimpse into his family life and culinary passion. And don’t miss his sublime Buttermilk Pie recipe.

7. The Barbecue! Bible
By Steve Raichlen
A must-have for any BBQ & grill enthusiast, this book is filled with creative and delicious recipes. I constantly turn to it for inspiration. Raichlen’s extensive knowledge and dedication to live-fire cooking have rightfully earned him a place in the BBQ Hall of Fame.

8. Life of Fire
By Pat Martin
I fell in love with Pat Martin’s food long before I got my hands on his book. Those dry rub ribs alone are worth a pilgrimage! The book captures not only BBQ but also a broader passion for live-fire cooking, making it an engaging read and an invaluable guide.

9. Pitmaster: An Interactive Guide to BBQ
By Andy Husbands & Chris Hart
Naturally, I had to include my own book! Co-authored with the talented Chris Hart, Pitmaster celebrates our love for BBQ, exploring regional styles and showcasing unique Pitmasters from coast to coast. A special shout-out to Chris (he is our team leader/Pitmaster) for his vision and dedication, which helped us snag the World Championship of BBQ.

10. Serious BBQ
By Adam Perry Lang
I met Adam during a tour for the National Pork Board, and I’ve admired his creative approach ever since. While he has several outstanding books, Serious BBQ stands out for its informative and challenging content. You’ll find Adam crafting visually stunning and delicious BBQ in LA, and he’s worth following on Instagram.

These books aren’t just for reading—they’re for experiencing the joy of barbecue and grilling. Happy gifting! 

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Wondering what butter cake is? To us, it’s that Entenmann’s Raspy Danish that sits on the counter with a butter knife in it, seemingly untouched but always gone by the next day. It’s that good. Technically, ‘Gooey Butter Cake’ originated in St. Louis, Missouri, known for its rich, tender, and moist texture with a distinct buttery taste. It was supposedly created by accident in the 1930s by a German American baker in St. Louis who mistakenly switched the proportions of butter and flour while making cake batter. This mishap happened during the Great Depression, a time when baking ingredients were scarce. The cake was such a hit that he kept making and selling it, and soon, other bakers around St. Louis followed suit. Unlike sponge cakes or angel food cakes, butter cakes are denser and richer, thanks to their high butter and sugar content.

During the fall, we like to put a pumpkin spice twist on it, and during the holiday season, we switch gears to eggnog. Follow the simple guide below to create a crowd-pleasing dessert that’s bound to become a new holiday tradition for you and your family.

Ingredients You’ll Need:

• For the Pan
  • 13” x 9” pan
  • About ¼ cup granulated sugar
  • Neutral  oil spary
• For the Cake:
  • 1 pound (455 grams) Pound Cake Mix
  • 1 teaspoon (5 grams) Cinnamon, Ground
  • ½ teaspoon (3 grams) Nutmeg, Ground
  • ½ teaspoon (3 grams) Allspice, Ground
  • ¼ teaspoon (2 grams) Cloves, Ground
  • ¼ teaspoon (2 grams) Cardamom, Ground
• For the Wet Ingredients:
  • 4 each (divided) Whole Eggs
  • ½ cup (112 grams) Butter, Unsalted, Softened
• For the Topping:
  • 4 Whole Eggs
  • 8 ounces (225 grams) Cream Cheese
  • 1 pound (455 grams) Powdered Sugar

Step-by-Step Instructions:

1. Prep the Pan and Oven:
   • Preheat your oven to 350°F (175°C).
   • Spray a half-sheet pan with cooking spray and dust it with granulated sugar. This extra touch of sweetness creates a delightful crust on the bottom of the cake.
2. Mix the Dry Ingredients:
   • In a stand mixer, combine the pound cake mix and all the spices (cinnamon, nutmeg, allspice, cloves, and cardamom). Mix until the ingredients are well blended. The aromatic blend of spices will bring the warmth and flavor of classic eggnog to your cake.
3. Add the Wet Ingredients:
   • Add 4 eggs, softened butter, dark rum, and vanilla extract to the dry mixture. Mix until everything is well combined, creating a smooth and flavorful batter.
   • Spread the batter evenly in the prepared pan, making sure the surface is smooth.
4. Prepare the Topping:
   • In a clean mixer bowl, beat the remaining 4 eggs, cream cheese, and powdered sugar until just blended. It’s okay if there are some small bits of cream cheese left – overmixing can affect the texture.
   • Spread the cream cheese mixture evenly over the cake batter, and wipe around the edge of the pan lightly with your thumb to prevent sticking.
5. Bake to Perfection:
   • Bake the cake in the preheated oven until it’s almost fully set and the top layer is golden brown and pillowy. Start checking for doneness after 45 minutes – it should not jiggle when you gently shake the pan.
   • Let the cake cool completely in the pan.
6. Finishing Touches:
   • Once cooled, trim the edges of the cake for a clean look and cut it into squares.
   • Enjoy a small taste test (for quality control, of course!) and then store the remaining squares in a clean container under refrigeration until it’s time to serve.

Serving Suggestions:

Dust each piece with a light sprinkle of powdered sugar before serving for a touch of elegance. You could also pair the cake with a dollop of freshly whipped cream and a dash of nutmeg for an extra indulgent treat.

Tips for Making It Your Own:

• Add a twist by incorporating a splash of your favorite liqueur in the batter – think bourbon or brandy for an extra kick.
• Get creative with toppings! Add crushed pecans or a drizzle of caramel sauce over the cooled cake for a unique presentation.

This Eggnog Butter Cake is not just a dessert; it’s a taste of Christmas nostalgia in every bite. Perfect for holiday parties or cozy family gatherings, this recipe is sure to leave your guests asking for more.

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BBQ for Every Occasion

BBQ is more than a meal; it’s an experience. Our team works hard to deliver an authentic, customizable BBQ experience to match your event’s style. From smoked meats and savory sides to mouthwatering desserts, we bring the same dedication to each dish, ensuring your event is a success.

Weddings: A Unique Feast

For couples looking to break away from traditional wedding food, BBQ is an unforgettable option. Kayla, who held her Wedding Welcome Party with us, shared, “The entire experience was phenomenal. The food was amazing, and our guests couldn’t stop raving.”  Kayla’s wedding, which featured an on-site BBQ of a whole pig, was a crowd-pleaser, combining interactive elements with exceptional hospitality.

Rehearsal Dinners, Engagement Parties, & More:

The rehearsal dinner is a time for family and friends to connect before the wedding day. Meghan’s rehearsal dinner at The Smoke Shop BBQ highlighted our commitment to service: “The food was wonderful, and we felt very taken care of.” Our BBQ offerings provide a relaxed yet elegant atmosphere, perfect for creating special memories before the big day. Engagement parties are a chance to share your joy with loved ones. Our BBQ menus are customizable to fit any theme, with options like BBQ stations where guests can build their plates or enjoy a tasting of our signature dishes. We work closely with clients to design menus that align with their event’s vibe, ensuring a fun and flavorful celebration. A bachelor or bachelorette party calls for a laid-back, fun atmosphere. Kevin’s bachelor party was a hit thanks to our easy planning and attention to detail: “Every facet of the planning and the event itself earned A+’s across the board. CJ and Shan were extremely easy to work with during the planning stages. They were very responsive and full of good ideas whenever I had questions.” We make sure everything runs smoothly, so you can focus on enjoying the celebration.

Customization and Exceptional Service

Every event is unique, and our team is committed to tailoring our BBQ to your needs. From menu choices to service style, we work with you to bring your vision to life. With options like on-site BBQ or drop-off catering, we ensure every detail is covered.

At The Smoke Shop BBQ, we believe great food and exceptional service make every celebration unforgettable. Ready to plan your event? Reach out to us at catering@thesmokeshopbbq.com to craft a menu that will make your occasion truly memorable.

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A Legacy of BBQ Excellence

Our story starts with pitmaster and owner Andy Husbands, a seasoned expert with over 25 years of competitive BBQ experience. From his time on the BBQ circuit to the opening of The Smoke Shop in 2016, Andy’s journey has been about perfecting the art of barbecue. Led by renowned pitmaster Chris Hart, the BBQ TEAM Andy is member of, IQUE BBQ, made history as the first non-Southern team to win the prestigious Grand Champion title at the Jack Daniel’s World Championship Invitational Barbecue in 2009. Andy is also the author of six cookbooks, including The Smoke Shop’s Backyard BBQ and Pitmaster, where he, and co-author Chris Hart, shares the techniques that define our kitchen.

Bringing Barbecue to New England

With four locations across the region, The Smoke Shop BBQ fuses classic American barbecue with competition-style flair, creating a unique dining experience in Boston. Our restaurants are designed to be welcoming spaces for every occasion—whether you’re enjoying a quick lunch, a family dinner, or a special celebration, you’ll feel at home from the moment you walk through our doors.

Award-Winning BBQ and Unmatched Hospitality

Our dedication to quality has earned us the title of Boston Magazine’s “Best Barbecue” four times, along with accolades from The Improper Bostonian, and the Boston Globe. Every dish, from succulent brisket to tender ribs, is crafted with care. Plus, our bar program features the largest collection of American whiskey in Massachusetts, boasting over 300 selections. Our knowledgeable staff is always on hand to recommend the perfect pairing for your meal.

Signature Events and Community Engagement

The Smoke Shop BBQ is more than just a restaurant; it’s a vibrant community hub. We offer whiskey tastings, BBQ classes led by Andy himself, and a growing catering program for all your special events. Plus, we’ve begun bottling our signature sauces and rubs, allowing you to take a piece of our BBQ experience home.

Looking Ahead

Since our inception in 2016, we’ve proudly expanded to four locations, with plans for more on the horizon. Our commitment to sharing authentic American BBQ with New England remains steadfast. We invite you to join us and become part of The Smoke Shop BBQ family, where every meal is a celebration of great food and hospitality.

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Vegetarians beware: Andy Husbands’ newest The Smoke Shop BBQ delivers on its promise to please patrons with savory meat dishes.

The Assembly Row Smoke Shop restaurant is best experienced when there’s going to be a football game. Continue Reading…

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A software engineer and a chef took on venerable Southern competitions—and won, making history with the help of ’meat glue’ and the ‘frankengrill’

When you think barbecue, the locales that come to mind probably don’t include Windsor, Vt. But for the thousands of enthusiasts who descended on this hilly, wooded enclave on the banks of the Connecticut River in late July for the 18th annual Harpoon Brewery Barbecue Festival, this slice of rural New England is central to what barbecue has become: a national pastime, reaching beyond its celebrated Southern origins.

Two leading characters in this shift have been the team of Boston chef Andy Husbands and pitmaster Chris Hart. They’ve participated in the festival every year since its launch, but their claim to fame in the BBQ world goes beyond bridging the divide between North and South: They’ve also been pioneers in bringing science to the fine art of slowly smoking delectably fatty meats.

Competition BBQ began in the South. The Kansas City Barbecue Society, the largest competition league in the country, was founded in 1985, alongside a newsletter tracking local backyard competitions. It has since grown to include over 20,000 members, who take part in 450 official competitions, culminating in the Kansas City Royal, held on a Nascar racetrack on Labor Day each year. The Jack Daniel’s World Championship Invitational Barbecue, based at the Jack Daniel’s distillery in Lynchburg, Tenn., brings together 90 international teams plying their trade in front of 25,000 fans.

“The Jack and the Royal—they’re the Super Bowl and the World Series of BBQ,” said Mr. Hart, fresh from the competition in Vermont. “You don’t have anything like that in New England. But the real question has become, is there great BBQ in the North? And the answer, more and more, is yes.”

Over the past two decades, Mr. Hart and Mr. Husbands and their IQUE team have been crowned Grand Champion at over 30 competitive BBQ events across the country. More impressive, they were the first team from north of the Mason-Dixon Line to take first place in an event at the Royal and to win the title of Grand Champion at the Jack.

“Southern BBQ is regionally focused,” Mr. Hart continues. “Some pitmasters in Eastern North Carolina only cook whole hogs with a specific sauce. In Texas Hill Country, some cook beef with salt and pepper, because it’s been cooked that way for a hundred years.” “We don’t have these traditions,” Mr. Husbands adds, “so for better or worse, we have a wide range of styles.”

Their first foray into competition BBQ was in October 1999 at an event called the Pig’N’Pepper Fest in Westford, Mass. Best friends since high school, Mr. Husbands was by then a top chef in Boston, and Mr. Hart was a software engineer and quality-assurance scientist in the city’s Route 128 tech corridor. They arrived armed with a Smokey Joe Smoker—the sort of device you’d find on the shelf at Home Depot —and felt sure they could take home a prize. Instead, their ribs, pork and brisket all landed in last place. But they were hooked.

Mr. Hart spent the next weekend building a barbecue lab in his driveway, with computers arranged to keep track of the variables involved in creating perfect smoked meat: fire temperature, air temperature, flipping, turning. Day after day, he cooked, took down the numbers and then cooked again.

He also began to peruse internet discussion boards. It was on one of these boards, “The Smoke Ring,” that he befriended a former food scientist named Joe Ames. Ames had been developing an injection made up of phosphates, hydrolytes, nitrates, bouillons and other umami flavors. He called his injection FAB (food additive barbecue), and it could be tailored for pork, beef or chicken. Mr. Hart discovered that the injection acted as a binding agent at the molecular level, allowing meat to keep its integrity and moisture and giving it extraordinary tenderness.

Around the same time, Mr. Husbands began experimenting with an enzyme called transglutaminase, which people in the food industry call “meat glue” (some restaurants use it to meld together, say, two cheap four-ounce cuts of beef tenderloin to make a more expensive 8-ounce filet). To his delight, he found that the enzyme could also bond chicken skin in place, to ensure a perfect bite.

A third innovation came by accident: While traveling to a BBQ competition in Maryland, the partners spent the weekend cooking and talking with an enthusiast nicknamed “Shotgun Fred.” It turned out that Fred Pirkle (his real name) was a brilliant engineer who had founded a company called BBQ Guru. He’d created a complex system, integrating a fan with a computer’s CPU (central processing unit), and it could be attached to a smoker. The fan stoked the smoker’s fire, slowing down or speeding up depending on the temperatures the CPU was reading from the ambient air.

This “frankengrill,” as they called it, looked like one of Doc’s crazy contraptions from the movie “Back to the Future”—wires and aluminum and a whirring fan blade—but it could maintain pinpoint perfect smoker temperatures for 14 hours or more.

Though molecular food science and technical innovations such as the computerized smoker had been floating around for some time on the margins of the barbecue world, Mr. Hart and Mr. Husbands knew that very few people had attempted to use these tools in competition. Here, they thought, was a chance to attempt a scientific “hack” of the age-old tradition. In the winter of 2002, they launched what became a revolution in barbecue.

Within months, their team had taken the northeastern BBQ community by storm, winning nearly every competition they entered. Their innovations were controversial. Many traditional pitmasters considered what they were doing akin to blasphemy. But their results were unassailable: IQUE was arriving at events with techniques and ingredients that nobody else had, and they were dominating.

After destroying their regional rivals, Mr. Hart and Mr. Husbands headed south, towing their frankengrill and enough meat to open a restaurant. And there they made BBQ history. In the decade since their big victory at the Jack in 2009, the techniques and ingredients they pioneered have become ubiquitous in the BBQ scene.

Hitting the Harpoon Barbecue Competition in Vermont this year, Mr. Hart and Mr. Husbands were old-timers, toting families along with their frankengrill. Their tents were stuffed with children’s toys and toddler-sized sleeping bags.

But they were still competitors. Their skills won them Grand Champion in grilling, first place in chicken and third place in BBQ overall. “It might not be the same as winning at the Jack,” Mr. Husbands mused, “but of all the events we’ve done, this one feels like home.”

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