Eater LAのインスタグラム(eater_la) - 8月12日 00時02分

For the smoked pork rib tips at My Father’s Barbeque (@myfathersbbq), pitmaster Shalamar Lane (@chefshalamarlane) uses a traditional paprika and cumin spice rub, used by her Alabama-native father, that includes cracked black pepper and coarse salt often found in her mother’s Texas-style barbecue dishes. With a marriage of styles and techniques from both regions, but being served in California, chef Lane carries on her family traditions while also forging something entirely new.

Producer/Director: @Connorreidgram // Camera: @Connorreidgram, @Mur_F // Editor: @mike.imhoff

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• Connorreidgram
• Mur_F