SVF Foundation

Heritage Breed Barbeque

3 Dudes Ribs

Heritage Breed Barbeque 

Our Best Recipe Yet! 

After a season of barbecuing, we figured it out—hire the pros.

SVF’s first round of heritage breed pigs was to be commemorated. And with our end of summer employee barbeque approaching, pork had to be on the menu. Our 2 Tamworths, weighing in at 250 lbs each, were sent to market and resulted in four 75 lb sides. Three would be sold, and the remaining required a decision—on the spit or smoked?

After researching all the equipment, and ruling out our cheapo bullet-smoker, we stumbled across “The 3 Dudes BBQ.”

Armed with a commercial smoker the size of a small refrigerator, and a plethora of high quality charcoal, hickory and oak, Eric and Howard (two of the three dudes) arrived at the village and began preparation to serve up a side of Tamworth pork. 

The difference between amateur and professional quickly emerged.  After slathering a picnic roast, shoulder and racks of ribs with a proprietary rub, a small computerized device with 2 temperature probes (thermocouples) was connected to the smoker. This allowed Eric and Howard to maintain a temperature of 225° F throughout the smoking—which took about twelve hours.

By noon the following day, they were pulling pork, adding their special blend of hot sauce and serving up some of the best barbeque we have ever had. 

Going back to our bullet-smoker is going to be difficult.

For more information or to contact the Three Dudes, visit www.threedudesbbq.com.

Sign up for our newsletter

* indicates required
Close