Palmira Barbecue's signature feast combines slow-smoked beef ribs and brisket with passion fruit glazed chicken and beef cheek barbacoa—a comprehensive showcase of traditional barbecue smoking techniques across multiple protein types.
Store cooled smoked meats wrapped tightly in foil or airtight containers in the refrigerator for up to 4 days; reheat gently at 275°F wrapped in foil until warmed through.
smoker · meat thermometer · drip pan · spray bottle
Beef ribs typically require 5–6 hours of smoking at 225–250°F, depending on thickness and desired tenderness.
The passion fruit glaze adds tropical acidity and slight sweetness that balances smoky flavors, creating a more complex taste profile than standard barbecue sauces.
Beef cheeks are slow-cooked low and slow until fall-apart tender, often braised or smoked for several hours to break down the connective tissue.
Yes—smoked ribs and brisket can be smoked a day ahead and reheated gently in a low oven (275°F) wrapped in foil to retain moisture.
Oak and hickory work well for beef ribs and brisket, while fruitwoods like apple complement chicken without overpowering delicate glazes.
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