Helpful Tips for Buffet-Style Catering

Buffets are one of the easiest and most affordable options for catering a large event or party. A self-serve style lunch and dinner plan is an excellent option for big crowds since it allows everyone to customize their own meals, gauge their own appetites, select their own portions, and best of all, clean up after themselves!

Continue reading to learn more reasons why buffets are an excellent catering plan for your upcoming gathering or event, including a fantastic meal option that suits all occasions.

BBQ Catering in Carmel, Indiana 317-688-7290

BBQ Catering – Carmel, Indiana 317-688-7290


When you have several mouths to feed, but a limited amount of time and/or money to make it happen, a buffet is the way to go. Not only does a buffet plan help you in terms of schedule and budget, it works well to please everyone by providing options. It can also reduce costs since you needn’t hire professional waiters and cleanup crews. There are many advantages to buffet-style catering, but it is important to remember a few tricks of the trade for a flawless operation.

If you are planning a buffet for an upcoming event, consider these pointers ahead of time to create a terrific experience for your guests:

Manage Crowd Flow

When a buffet is not set up properly, the movement of buffet-goers can become quite unruly. The line can get backed up, packs can gather, and spaces can get invaded, all of which can disrupt the flow and turn the buffet into a disorderly process. To combat poor buffet flow, set up your line in a way to direct the movement of your crowd. There should be a start, middle, and end.

For instance, plates should be at the front, followed by inexpensive appetizers and snacks, main cuisines in the middle, and then utensils and napkins at the end. If you notice, drinks are not mentioned because it is better to have a drink station that is separate from your main buffet. This also helps to manage and control crowd flow.

Drink stations and dessert stations should be at separate tables, moderately far from the main buffet, in order to help improve fluidity of movement, as well as, provide more breathing room for guests to enjoy their treats. Also, having a drink station makes it easier for guests to grab refills.

Another tip for crowd flow management is to set up a predesignated dining area that is away from the buffet line. This gives guests a destination to end up at after serving themselves at the buffet and helps to prevent dawdlers. You may want to even consider putting utensils and napkins on tables in the dining area to better direct guests after the buffet.

Remember the Small Stuff

It is the small things that matter when serving yourself at a buffet line. Things like salt and pepper shakers, condiments, sugar packets, coffee stirrers, and more make dining that much more convenient and enjoyable for your guests. Don’t forget these small items for their sake!

At the same time, you want to make sure everything is in abundance. Guests hardly reuse plates and glassware for refills or second helpings. So put out extra stacks of everything from plates and glasses, to saucers, napkins, utensils, and more. A helpful hint: place napkins with their folded edges facing forward to make them easier to grab!

When hosting a buffet-style event, a huge bonus is that guests throw away their own trash. But if there are no trash cans available, it nullifies this bonus entirely. For this reason, it is imperative to have an abundant amount of trash receptacles available for guests to dispose of their garbage. Place two by the buffet line, and a few around the venue to ensure ease of accessibility for guests.

Hire the Right Caterers

BBQ Restaurant Catering 317-688-7290

Carmel BBQ Restaurant 317-688-7290

Choose Rackz BBQ if you are looking for a fun and delicious meal idea to serve to your guests! We provide custom BBQ catering services at an affordable price here in Indianapolis and its surrounding areas. Choose from a wide range of custom, homemade catering options, from smoked meats and homemade appetizers, to made-from-scratch side dishes, pies, and more! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our catering selections and prices, anytime.

Come Enjoy Authentic Smoked Meats at Rackz BBQ!

If you are looking for delicious smoked barbecue and tasty southern classics in Carmel, visit Rackz BBQ for authentic flavors at an affordable price!

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Here at Rackz BBQ, we specialize in home-style barbecue and southern classics, offering an ever-changing and exciting menu filled with a wide selection of smoked meats, savory sides, and delectable starters, all of which are made to order by our culinary experts and chief pit master!

We Have Your Favorite BBQ Meal!

When you visit our restaurant, you will be in for a memorable and satisfying meal. Start with some of our delicious appetizers, like pork belly burnt ends, BBQ chips and dip, homemade pork rinds, and more. And then indulge yourself with one of their smoked meats, including barbecue ribs, pulled pork, smoked chicken, pulled chicken, beef brisket, and a variety of combo platters.

But no meal is complete without some homemade, Southern-inspired side items! So be sure to add on some of our custom side selections, like macaroni and cheese, coleslaw, peach baked beans, glazed carrots, French fries, and more! And when you are all done with your meal, it’ll be time to finish with something sweet, like our assorted Hershey’s frozen treats or our rotating pie selection of the week!

Here at Rackz, we make dinner convenient for everyone by offering call ahead and takeout orders. And if you do not want to leave the house, you can simply order our delectable barbecue on DoorDash! For larger gatherings and event, take advantage of our BBQ catering services!

A Family Restaurant in Carmel

There is something for the whole family at Rackz BBQ, and you won’t be disappointed on your first visit! Even better, we are conveniently located in Carmel, Indiana, right off of Hazel Dell Parkway, and just North of Main Street. As a locally owned and operated barbecue restaurant, you can expect hot fresh barbecue at economical prices. Come check out our fantastic deals and delicious meals, today!

Learn More About Us

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Avoid These Woods for Smoking Meats

There are several options when it comes to using a wood for smoking meat, including both fruit and nut varieties. Each type of wood offers unique and distinguishing flavors, compositions, and burning points, making the decision an integral part of the overall smoking process. In fact, it is critical to select the proper wood for your particular cut of meat to achieve the best results. See our blog, “Various Wood Chip Options for Smoking Meat” for a guide to matching wood chip flavors to popular cuts of meat.

Choosing the right wood chip is very important for flavor, but also for safety. There are several types of wood that can be dangerous or harmful, which means you should avoid using them entirely using the smoker grill. Continue reading to learn which woods you should never use to smoke meat or other foods.

Smoked Meat Meals

Smoked Meat Meals Carmel, Indiana 317-688-7290

Unsafe Wood Chip Options

Never, under any circumstances, use EASTERN CEDAR, CYPRESS, ELM, EUCALYPTUS, SASSAFRAS, LIQUID AMBER, PINE, REDWOOD, FIR, SPRUCE, or SYCAMORE for smoking meats or other types of food. These trees high in resin and oils that cause a thick smoke when lit, which can cause all sorts of dangerous situations and health consequences.

You should also never use lumber scraps, nor painted, treated, or stained wood. If you have wood, but you are unsure of the species, it is not recommended to use it in the grill. Many species of softwood trees, especially conifers, contain toxins and chemicals that can transfer from the wood into the food or surrounding air. Furthermore, you do not want to use wood from a log pile that has mold and fungus growth. These dangerous woods are a poor choice for any type of cooking, but excellent for the fire pit or fire place.

Take a Closer Look at Eastern Cedar

This type of wood is a softwood, not a hardwood. Softwoods contain higher levels of air and sap, as they are a pine cone-producing species. So not only does the wood burn extremely fast, which is opposite of the “low and slow” barbecue practice, the flavors can be quite unpleasant and even toxic.

Contact with cedar smoke or oil can result in health implications, such as dermatitis or skin irritation, rhinitis, conjunctivitis, and a condition known as “cedar asthma”, which is caused by long-term exposure to a chemical within cedar called plicatic acid. Furthermore, other chemical, such as phenols and aromatic hydrocarbons, can also cause respiratory problems in both people and pets.

No Time to Grill? Come to Racks BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, and more! From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Rackz BBQ Has the Smoked Meats and Homemade Cuisines You CRAVE!

At Rackz BBQ, you can certainly tell the difference in quality when you taste our cuisine! Our meticulous emphasis on fresh ingredients and authentic flavors is just the start of what sets us apart from other barbecue restaurants in town. From smoked meats and grilled classics, to homemade sides, popular desserts, and more, you will find everything you crave at a price you can afford!

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Your Friendly Neighborhood BBQ Joint

Rackz BBQ cooks up delicious home style barbecue right here in Carmel, Indiana. Choose from our wide selection of smoked meats, savory sides, and delectable starters to enjoy an authentic barbecue dinner you’ll not soon forget. From loaded BBQ chips and burnt ends, to smoked brisket, ribs, chicken, sausage, salads, pies, and more, there is something for everyone on our made-from-scratch barbecue menus! We also offer children’s selections, call ahead takeout orders, and local catering services!

That’s Right. We Cater!

Here at Rackz BBQ, we offer professional and affordable barbecue catering services for all events, occasions, and industries throughout the Indianapolis areas. Our catering managers provide free consultations to discuss your upcoming event and catering needs, and to review our various menu selections. We can also customize a catering menu specific to your party’s theme, personal preferences, dietary restrictions, and more!

Along with our catering options, we offer delivery services, drop off service, set up, breakdown, and cleanup for all clients. Choose from a variety of catering packages, including ala carte service, delivery and drop off service, or full service catering. Aside from catering, we also accept call-ahead orders for pickup when you just don’t feel like cooking dinner! You simply can’t go wrong with great barbecue! Check out our popular catering menu, today!

Choose Rackz BBQ for Your Next Meal

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Which Meat is Best for Pulled Pork?

Pulled pork is a great place to start your culinary learning curve of smoking and barbecue. Not only is it relatively inexpensive and incredibly delicious, it is a forgiving meat that can still taste good even if you serve it slightly over or under-cooked, unlike cuts such as brisket and ribs. These reasons and more makes pulled pork one of the easiest smoked meat recipes to learn as a beginner.

Although it may seem intimidating at first, anyone can “pull off” a pulled pork dinner. But the first step to a good pulled pork is selecting the proper cut of meat. Continue reading to learn which cut of meat is the most popular for pulled pork and why.

Smoked Pulled Pork Dinners 317-688-7290

Smoked Pulled Pork Dinners 317-688-7290

Pork Shoulder is the Good Choice

By far, the most popular cut of meat to use for smoking pulled pork is pork shoulder. This is for a few good reasons. First, pork shoulder is pretty affordable compared to other cuts; you can purchase quality pork shoulder for a little more than $3 per pound.

It is also readily available at most grocery stores, butcher shops, and artisanal meat shops. At grocery chains, pork shoulder is generally sold in two cuts: pork butt and pork shoulder. At your local butcher, you can request a whole shoulder (which can weigh between 12 and 16 pounds) or a custom cut if you like.

Another reason why pork shoulder is a great choice for pulled pork is that it doesn’t dry as quickly as other pieces of meat. If you accidentally overcook it, you can still serve it and enjoy it with your favorite sauce. So long as you maintain within safe temperatures, you can even get away with under-cooking it a bit.

Also, the amount of collagen and fat in pork shoulder help a lot. The collagen breaks down into simple sugars during the smoking process, making the meat sweet and delicate. And the amount of fat that melts away gives the meat a tender and juicy consistency that builds a flavor without using any rubs are sauces.

Pork Shoulder Vs. Pork Butt

Pork shoulder makes up the whole front leg and shoulder of a hog. If you are shopping at the neighborhood grocery store, you can expect to find pork shoulder divided into two cuts. These two halves are the pork butt and pork shoulder, also referred to as the “Boston roast” and the “picnic roast.”

Pork butt is also known as “Boston butt” because it is the thicker section of the hog shoulder where there is more concentrated marbling, or fat running through the muscle. Sometimes pork butt contains shoulder blade bone, but most of the time, it does not. These monikers are where many people get confused. Pork butt actually comes from the shoulder of the hog, not the rear end. The term, “butt”, in this sense, is used to describe a blunt or thick end of something, like a gun or cigar.

The actual pork shoulder is from the same cut that the pork butt comes from, but at the thinner, triangle-shaped end. It has more bone than Boston butt, but will weight around the same, which is between 5 and 6 pounds. Picnic cuts can come without bone, but it is recommended to get one with the bone. As for champion pulled pork, pork butt is the top choice cut to use. Picnic cuts work just as well, but some compare it to unprepared ham.

Get Ready to Try Some Pulled Pork!

Pulled Pork Dinner at Rackz BBQ

Pulled Pork Dinner at Rackz BBQ 317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious pulled pork entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

A Basic Recipe for Seasoning Baby Back Ribs

When you are new to smoking barbecue, it is wise to start with the basics and work your way up the learning curve. One great way to do this is to memorize some fundamental “ground” recipes for certain cuts of meat you intend to work with. A good choice for beginners are baby back ribs since they are an easy cut if meat to season and prepare well.

Continue reading to learn a rudimentary recipe for seasoning pork ribs.

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ Carmel, IN 317-688-7290


Whether you are cooking with a conventional smoker or Weber-style kettle grill, baby back ribs will turn out juicy and delicious if you use the right combinations of seasonings and technique. They are a real crowd pleaser, so mastering this recipe and then building on top of it will lay the foundation for you to become a meat smoking expert. There are infinite ways to season and dress pork ribs, so get familiar with this basic recipe, and then make it your own by changing it overtime!

Starter Baby Back Rib Rub:

Firmly-Packed Brown Sugar 1/4 Cup
Sweet Paprika 1/4 Cup
Black Pepper 3 Tablespoons
Coarse Salt 3 Tablespoons
Hickory-Smoked Salt 1 Tablespoon
Celery Seeds 2 Teaspoons
Garlic Powder 2 Teaspoons
Onion Powder 2 Teaspoons
Cayenne Pepper 1 Teaspoon

Notes:

✏ This recipe calls for 2 to 3 teaspoons of seasoning per pound of meat, and makes around 1 cup.

✏ If you do not have hickory-smoked salt, you may use more coarse salt instead. If you are looking for hickory-smoked salt, you will find it with all the other seasonings in the grocery store.

✏ You can substitute hot paprika in place of sweet paprika if you want a spicier finish.

✏ Be sure to follow instructions for your smoker or grill to properly slow cook your baby back ribs.

✏ This seasoning recipe is also a great starter for pork shoulders, chicken, and other types of pork ribs.

Preparation:

Mix all the ingredients together in a large mixing bowl; no need to use a sifter or blender. In fact, your hands are the best tool you can use for this part. Just be sure to break up all the lumps really well. To store this seasoning rub, place it in an air-tight container and keep it in a cool, dry place. It will be good to go for up to 6 months.

Looking for Premium Baby Back Ribs in Carmel?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Frequently Asked Questions About Barbecue

Spring is here and warm weather is on the way. This means that backyard barbecues will soon be a weekend regular for many families and friends. If you are planning on hosting a few backyard barbecues this season, be sure to catch up on some facts that can help you turn out delicious, juicy, and flavorful barbecued meats, every time.

Continue reading to review some common questions and answers about barbecue, including where you can find the best authentic BBQ takeout when you don’t have time to cook out!

BBQ Smoked Meats 317-688-7290

BBQ Smoked Meats 317-688-7290

Is There a Difference Between Grilling and Barbecuing?

Yes! Barbecuing is a different method of cooking than grilling. Barbecuing involves cooking meat low and slow using indirect hot air in a sealed environment. Grilling involves openly cooking meat over a direct source of heat. Some grills can be used for both grilling and barbecuing; however, if your grill has only one burner, it is for grilling, not barbecuing.

Is it Healthier to Cook With Charcoal or Propane?

There is a study that shows that meats cooked with charcoal contain more carcinogens called polycyclic aromatic hydrocarbons (PAHs) compared to meats cooked with propane. When meat is cooked, the fat that drips from the meat burns, and subsequently creates PAH-infused smoke, which smothers what you’re cooking. In the same study, it was suggested that charcoal flames burn hotter than propane. This singes the meat even more, which produces another carcinogen called heterocyclic amines (HCAs).

Propane also produces some PAHs and HCAs, so use certain precautions to lower the content of both in your cooked meats. This includes trimming the fat as best as you can, marinating the meat, and flipping meat often. It is even recommended to soak your meat in either in vinegar or lemon juice to reduce PAHs and HCAs by up to 90 percent.

How Can I Make Meat Taste Less Smoky?

There are several things you can do to reduce the level of smokiness in your meats. A popular method is using alder, cherry, or apple wood chips since they are consistent with producing less smoky flavor profiles. You can also burn down your wood chips ahead of time in a burn barrel, and then use the remaining hot coals to cook your meat. Also, be sure your exhaust vent is wide open; otherwise, the smoke will not flow through the cooking chamber properly and add to much smokiness to your meat.

Which Cut of Beef is Best-Suited for Barbecuing?

There are several cuts of beef that make excellent candidates for barbecue. The most popular is brisket, which comes from the cow’s shoulder. Other cuts include rib-eye, sirloin, rump, beef top rib, steak mince, and filet.

How Do I Prevent Meats From Sticking to the Grill?

A clean grill is the best grill. If your grill grates are dirty, anything you cook on them will definitely stick. Try using a thin coat of cooking oil. Not only will this help season your meat, it will encourage food to release easier from the grates. Furthermore, be sure the grill grates are very hot so that the flesh of your meat sears and seals well.

How Long Can Barbecued Foods Sit Outside After Cooking?

In room temperature, the rule of thumb for food safety is to never leave food sitting out longer than 2 hours. However, at a backyard barbecue in the hot sun, bacteria grows faster in meat. So do not let your barbecued meats sit out longer than one hour in temperatures higher than 90 degrees Fahrenheit.

Visit Rackz BBQ for Authentic Barbecue Dining and Takeout!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. Located conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Common Disagreements About Barbecue

Barbecue is one of the world’s most ancient cooking methods. Perhaps this is why there are so many divergences and disputes on the subject. Enough time has passed for people to decide what their take on barbecue is, and many disagree, making it quite a controversial topic. For an interesting read, continue below to learn some of the most common disagreements about barbecue. And if you get hungry after reading this blog, just give Rackz BBQ a call for delicious barbecue take-out in Carmel!

BBQ Smoked Meats  317-688-7290

BBQ Smoked Meats 317-688-7290

🖠 The Spelling

It seems like everyone chooses a different version of spelling for the word, “barbecue.” Common spellings include “Barbecue”, “Barbeque”, “BBQ”, “Bar-B-Que”, “Bar-Be-Cue”, and “B-B-Que.” According to professional historians and world linguists, the correct and accepted spelling is “Barbecue”, since the word is likely derived from the Taino Indian word, “barbacoa.” Other versions of spelling are considered idiomatic and informal.

🖠 The Definition

The term, “barbecue” is used as a verb, noun, and adjective. Not only are there various versions of barbecue all around the world, there are thousands of definitions too. It was Steven Pinker, a linguist and evolutionary psychologist of Harvard University, who said, “People are under the impression that dictionaries legislate language. What a dictionary does is keep track of usages over time.” Keep this quote in mind the next time someone tries to define barbecue to you!

🖠 The Meats

Many people disagree on which meats are considered true barbecue. Some argue that barbecue can only be pork, while others insist it is only beef. There is also a large portion of society that deems both meats acceptable for barbecue, and several others who believe barbecue can also include vegetables, nuts, and more. For instance, hog is the only meat considered to be true barbecue in North Carolina, while the Kansas City Barbeque Society (KCBS) says it’s pork, beef, and poultry.

🖠 The Cooking Method

How to cook authentic barbecue is a common dispute within the industry. It is argued that true authentic barbecue should be cooked outdoors over an open fire; but this conception is a little outdated considering the innovative technologies modern day society has available, such as smokers, grills, and more. Others commonly argue that meat must be cooked in indirect heat for it to be real barbecue.

🖠 The History

There are infinite theories regarding the history of barbecue. Such theories suggest that is started with Caribbean and Native American tribes, early colonial settlers, and slavery; while others suggest it is ancient cooking method that began as far back as the hominids during the Palaeolithic and Neolithic eras.

Hungry Yet?

Visit Rackz BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Smoked Meats: Hot Smoking Versus Cold Smoking

BBQ Restaurant Carmel, IN 317-688-7290

BBQ Smoked Meats 317-688-7290

Smoked foods, like meats and cheeses, are a very popular meal choice these days. Various foods make the perfect candidate for smoking, whether cold or hot, including pork ribs, ham, sausage, beef, salmon, cheddar, gruyere, and even delicate cheeses like Brie. And although it is a food preparation technique that was introduced thousands of years ago, it continues to be improved upon by innovative culinary experts all across the world, every single day.

They are two primary methods of smoking foods: cold smoking and hot smoking. Both methods add tons of flavor and offer loads of benefits, but each in their own unique way. Continue reading to learn the major differences between hot and cold smoking, as well as some common knowledge regarding methodology and more.

Cold Smoking Meats

Cold smoking is a method of food preparation that infuses foods with smoky flavors and preserves them without cooking them or using heat. Average temperatures used in cold smoking environments range between 80 and 90 degrees Fahrenheit. Cold smoked meats are known to deliver a highly flavorful, saltier, dryer, and less tender product. This result makes it a perfect cooking technique for hams, sausages, bacon, salami, prosciutto, and other types of cold cuts.

It is also the preferred method for smoking delicate foods like seafood and cheese because it enhances their subtle flavor profiles and adequately preserves them for weeks. This includes salmon, scallops, oysters, Monterrey jack cheese, cheddar, gruyere, and brie. Cold smoking is also great for drying out herbs and spices.

Hot Smoking Meats

Hot smoking is the more popular and well-known method because it delivers a juicy, succulent, tender meat product. This is why it is the preferred method for meats like beefsteaks, chicken, ribs, and other pork cuts. It is an all-in-one process since the wood, meat, and smoke are all in the same chamber. In contrast to cold smoking, hot smoking utilizes heat to cook foods, which renders hot, moist, and ready-to-eat meals.

The average temperatures used to achieve hot smoked meats are very high, ranging between 190 and 300 degrees Fahrenheit. This cooks food in as little as one hour, infusing them with distinct flavors of oak, mesquite, hickory, cherry, or apple. These are the most popular woods for hot smoking meat.

Smoked Barbecue Meats Near You!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

What is the Difference Between Spare Ribs and Baby Back Ribs?

Whether baby back or spare, you can’t go wrong with barbecue ribs. But do you know the difference between the two?

Barbecue Ribs in Carmel, Indiana 317-688-7290

Barbecue Ribs in Carmel, Indiana 317-688-7290


To an untrained palate, it may seem like all ribs are the same. But to a barbecue ribs lover, the difference is distinct. The confusion often happens with baby back ribs and spare ribs because many diners can’t recall what it is that truly sets them apart.

To understand the difference, you need to know that pork ribs come from the same two places on a pig, and the type of ribs depend on the area in which the meat is cut. Continue reading to learn more about the difference between baby back ribs and spare ribs.

🍖 Spare Ribs

Spare ribs are also known as side ribs. You can think of them as the bigger brother to baby backs. They come from the underbelly of the pig where the bacon comes from. Yes, BACON! Compared to the popular baby back cut, spare ribs are thicker and meatier, and generally come with the sternum, costal cartilage, and flap still attached. These are the ribs that are traditionally prepared St. Louis style or Louisiana style, which is something you will commonly see at restaurants and barbecue competitions. In these cases, spare ribs that are prepared in these styles usually have their costal cartilage trimmed from the top and the flaps removed from the back, giving the meat a uniform rectangular shape.

🍖 Baby Back Ribs

Baby back ribs are also referred to as loin robs or back ribs. They are cut from the backside of a pig along the spine, which also happens to be very close to the area where pork chops are cut from. Compared to spare ribs, they are less meaty and fatty, and cook much faster; however, they still retain flavors and moisture very well when cooked properly, making them very tender. They are also the more commercially-promoted meat. This actually contributes to their higher price points because they are higher in demand due to mass marketing.

Visit Rackz BBQ for Top-Choice Barbecue Ribs and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. Located conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.