Rashad hits the road in search of pit masters who are cooking up unique versions of barbecued ribs. First, Rashad hangs with a rising barbecue star in Atlanta, who's serving tender pork ribs straight from a slow-cooked whole hog with bonus sides passed down from generational recipes. Then, Rashad takes on alligator ribs in St. Louis, along with a towering barbecue smoked burger. Rashad's final stop introduces him to a local spot serving up deep-fried baby back ribs with a side of collard greens.
Chef Rashad Jones pays a visit to three barbecue pitmasters who make brisket in new and unique ways. In Phoenix, Rashad visits a husband and wife duo creating a sandwich stuffed with brisket meat and other fixings, plus a recipe for smoked pecan pie. Next, he travels to northern California for brisket barbecue egg rolls and burnt end nachos. Rashad's final stop in San Antonio sees a bowl of barbecue brisket ramen noodles.