Bryan Roof

Behind the Recipes Blood Bros. BBQ’s signature rack blends Texas tradition with the bold flavors of Houston’s diasporic cooking to create something unmistakably original. Save Saved I arrive at Blood Bros. BBQ a few hours before the acclaimed Houston smokehouse opens. Pit master Quy Hoang leads me through the bustling kitchen to a tall, cabinet-style smoker, its diamond plate steel doors stained black on the fringes from smoke.

Ingredients Ribs and Rub 1½ tablespoons kosher salt1 tablespoon gochugaru 1 tablespoon plus 2 teaspoons sesame seeds, toasted, divided1 tablespoon packed brown sugar 2 teaspoons pepper 1½ teaspoons granulated garlic2 (2½- to 3-pound) racks St. Louis—style spareribs, trimmed2 cups oak, hickory, or pecan wood chips 1 (9-inch) disposable aluminum pie plate 2 scallions, sliced thin Glaze ¼ cup gochujang ¼ cup soy sauce¼ cup packed brown sugar 2 tablespoons ginger ale 2 tablespoons toasted sesame...

Ingredients ½ cup extra-virgin olive oil3 garlic cloves, smashed and peeled1 cup cilantro leaves and stems1 serrano chile, stemmed¼ cup pitted Castelvetrano olives 1 tablespoon lemon juice 2 teaspoons ground coriander 1 teaspoon ground cumin¾ teaspoon caraway seeds ½ teaspoon kosher salt Before You Begin This sauce is intended to be a little spicy. If you like a milder sauce, remove the seeds from the serrano. This sauce is great on chicken, fish, pork, beef, and eggs, among other things.