Plate of meat : barbecue

We asked local chefs their favorite cut of meat for barbecue

Chef’s favorite things

korean bbq short rib with bone

The Sea Pines Resort

“My favorite cut of meat to barbecue would easily be a thin-cut short rib. The short rib is cut through bones and down the rack to about 1/4 of an inch. The marbling and being bone-in provide an unmatched flavor. Best with a quick sear of about one minute on either side over high-heat charcoal.  The meat can also take on all kinds of marinates, from something soy or Asian forward to flavors more resembling a carne asada. Cook to a beautiful medium and enjoy on a hot summer day.” 

– Chef Ben Harris


Thor’s Hammer on the grill

The Salty Dog Cafe

“My favorite is a cut of meat called the Thor’s Hammer. It’s a beef shank that we smoke on our Big Green Egg for nine hours. It’s something you don’t cook every day, so it’s fun to experiment with different cuts like that.” 

– Chef Herb Britton


Seasoned raw tri-tip beef meat steak on plate. Black background. Top view.

The Golf Club at Indigo Run

“Tri-tip because it’s rich in flavor and on the leaner side. I would marinate for 24 hours in heavy herbs and spices, then smoke for five hours at 180 degrees.” 

– Chef Chris Sullivan 


Barbecue chuck beef ribs with hot rub as top view sliced on a wooden cutting board

Country Club of Hilton Head

“Both pork and beef ribs. Slow-smoked so that they’re tender and juicy with all the sticky, delicious collagen; and finished on a charcoal grill for the balance of sweet, smokey and char flavors. Done right you can forget about the sauce.” 

– Chef Kevin Jump

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