[music playing]
 This is Dale
Talde with New 'Cue.
We are about to see my man
B at B's Cracklin' Barbecue.
This kid is putting peaches
in his barbecue sauce.
[ding]
So B, we are in your smokehouse.
 Mm-hm.
 This is the
belly of the beast.
And you've got your spare
ribs in front of us.
 Yes.
 And why a spare rib, as
opposed to like a St. Louis
cut?
 Spare rib has more flavor.
 Whoa, whoa, whoa, whoa.
Let me see how
you just did that.
Because for me, that is
always the hardest part
of cleaning up these spares.
 You get your knife
up in there, like that.
And then you pull,
a bit like that.
 Oh.
I basically just yank and pull.
 Yep.
And then after
that, I season them.
I've had a couple pitmasters
say, what's your specialty?
And I'll say, everything.
Not sounding arrogant, but I
feel like I do everything well.
 You've got to be confident
with your abilities.
 I say everything.
 Can I see your rub?
Let me-- let me get
in this, try and see.
Paprika.
Seasoned salt?
No sugar.
- No sugar.
 Wow.
But why no sugar?
 Sugar burns.
Taking it back to old days,
when people were smoking hams.
Grandparents used to do it.
It was always salt.
 To kind of preserve it.
 To preserve it.
 I like that this is an
old school way of cooking,
but this is your new way of
doing your style of barbecue.
 I grassrooted it up.
It's all me.
[music playing]
 So B, let's talk about your
peach mustard barbecue sauce.
What was the inspiration?
 Barbecue is very regional.
But I wanted to put
some peaches in it,
just to kind of give it like
a little Georgia flavor.
I usually make like 15
gallons in the morning.
 15 gallons, huh?
I'm mixing like three,
and I'm out of breath.
So who taught you the
base of this sauce?
 My dad.
And he would put it on the
corned beef at the end.
And it was like phenomenal.
So I took it and
went wild with it.
 You put B's spin on it.
 Yeah.
 This is a fresh sauce,
like a fresh salsa.
But the flavors pop.
There's no cooking down.
The peach never gets lost.
Let's try it on some meat.
 All right.
[music playing]
 All right, brother.
- You got it?
- I'm good, bro.
I'm good.
 OK.
You're like a pro, Dale.
 Trying to be like you, man.
 Coming in.
You can lay him right here.
 Woo!
My man.
In the barbecue world,
there's a lot of competition.
Right?
You know, it's almost
competition-based.
 I am my competition.
You know, like once you start
focusing on other people,
then you start forgetting
what you doing.
So--
 True words, man.
You know, for me, I'm a
business owner myself.
I own a couple restaurants.
You know, I do it for the
smiles on people's faces.
 You're exactly right.
 And what are you
doing right now?
 Basting it, keeping it
moist, apple cider vinegar.
 So what temperature
are you rocking this at?
 250, 275, just
because spare ribs
tend to have a lot
more fat on them.
So it kind of render that
fat down a little bit.
 And what wood
you smoked on this?
 Oh, I use like a
combination of woods--
pecan, oak, cherry.
That's where the
color comes from.
Like you don't want
to overpower the meat.
Like a lot of people--
sorry about that.
I can tell the smell.
And when I get that smell, I
can tell the temp is up a little
too high.
So that's why I turned around.
I smelled it was up
a little too high.
So I turned it.
 Just by the smell,
you smelled that,
and you knew that this thing
was running a little hot.
 Yep.
[music playing]
 That's it.
When you've done
this long enough,
this is the product
that you get.
I mean, it's beautiful.
You can tell it's juicy.
 A lot of people come
in here, and they'll
be like, what style is it?
And my wife, she'll
say, it's B's style.
 But it's not
Carolina barbecue.
It's not Georgia barbecue.
This is all B.
 It's all B.
 Look at that.
Beautiful smoke
ring right there.
Super juicy.
Let's get it.
That'll take you to church.
That'll take you to church.
[music playing]
[grunt]
[music playing]
B, thank you very much.
This is like the
church of barbecue.
I can't say enough about this.
It's new to me, and
it's some ill barbecue.
Thank you, man.
- Thank you.
 New 'Cue.
[music playing]
