Still experimenting with the collection, seems to be a great collection of rubs so far, the family like them,
This one really hits on pork! Also excellent on chicken


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At a glance
Format: Hardback, 304 pages
Author: Matt Abdoo and Shane McBride, chefs and partners behind New York's Pig Beach BBQ
Publisher: Harvest (HarperCollins), 2022
Inside: More than 50 recipes, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive sides, plus a tour of America's regional barbecue
Best for: Smokers, pork shoulder and ribs, backyard cookouts
ISBN: 9780358651888
Pig Beach BBQ Cookbook is a hardback barbecue book by Matt Abdoo and Shane McBride, the fine-dining chefs behind New York's Pig Beach BBQ, with more than 50 recipes for smoked meats, sauces and sides plus a guide to America's regional barbecue styles. Think championship sauces, proper technique and a few wild cards.
Matt and Shane cooked in Michelin-starred Italian and French kitchens before trading their whites for a smoker and opening Pig Beach. That training shows: the recipes are precise and the flavours bold, but the vibe stays laid-back. The book also explains how regional styles like North Carolina and Texas barbecue differ, so you know what you're cooking and why.
The foundations come first: rubs, spritzes and sauces you'll use again and again, like Pig Beach All-Purpose Barbecue Seasoning and a Tangy Hatch Vinegar Barbecue Sauce. Then come barbecue's greatest hits alongside wings, sides and some genuinely creative plates.
The pork shoulder recipe alone is a masterclass, with clear advice on wrapping through the stall and choosing juiciness or bark. Elsewhere you'll find smoked brisket, buffalo wings, Mojo-Marinated St. Louis Ribs, Secret Spice Pecan Candied Bacon, beef rib gnocchi and pastramen, a pork-broth ramen topped with pastrami.
Smoker owners who've nailed the basics and want restaurant-level flavour, and anyone curious about the differences between America's barbecue regions. Keen beginners will cope fine, especially if they start with the pork shoulder.
Matt Abdoo and Shane McBride trained in top Italian and French kitchens before opening Pig Beach BBQ, which now has locations in Brooklyn and Queens. Their sauces have picked up wins on the competition circuit, and Pig Beach has become a fixture of New York's barbecue scene.
Darryl doesn't hand out nods lightly, and this one earns it: two fine-dining chefs who went to the smoke and wrote down everything they learned. Their pulled pork method, wrapped tight through the stall for maximum juice, is worth the cover price on its own. Get it, and your next cook-up will taste like a New York pit. Pair it with Rodney Scott’s World of BBQ for the Carolina whole-hog story and Texas Q for the other side of the debate, then start your shoulder with Four Monkeys BBQ Pork Rub.
🏴☠️ Darryl's Secret: Pork-Rub Smashed Spuds
The pitmaster's side, and the potato's finest hour.
You'll need: 750g baby potatoes, 3 tbsp olive oil, 1 tbsp pork rub, a splash of apple cider vinegar, chopped parsley
Do this:
Why it works: Smashing creates craggy edges that crisp up, the rub's sugar caramelises, and a hit of vinegar brightens it like a Carolina sauce.
It was written by Matt Abdoo and Shane McBride, the chefs and partners behind Pig Beach BBQ in New York.
More than 50, from brisket, ribs and pulled pork to rubs, sauces, wings and inventive dishes like pastramen.
Yes. The pork shoulder is a forgiving place to start, and the book explains wrapping, the stall and how to read doneness.
Yes. It's a 304-page hardback published by Harvest, an imprint of HarperCollins, in 2022.
Yes. It tours America's regional barbecue, explaining how styles like North Carolina and Texas differ and how to recreate them.
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Still experimenting with the collection, seems to be a great collection of rubs so far, the family like them,
This one really hits on pork! Also excellent on chicken
Taste is amazing & a great kick of heat for my wings! Will definitely buy again.
Darren suggested I layer this with the steer seasoning. Great advice, brisket was bloody delicious. Great product and great advice
Great service and advice when seeing you at meatstock and ordering online through the website. Delivery was fast and efficient
Great base rub for beef
Amazing