BBQ

BBQ meat refers to cuts that are particularly suitable for slow cooking at low temperatures. At Freyberger, you'll find precisely these cuts: Beef Brisket, Back Ribs, Short Ribs, and Boston Butt – all wet-aged for maximum tenderness and flavor.

BBQ stands for barbecue and refers to a cooking method in which meat is smoked for several hours at low temperatures (110-130°C). Unlike quick grilling, this develops intense roasted flavors and the connective tissue transforms into buttery tender gelatin. If you want to perfect your techniques, you can learn from our master butcher in our grilling seminars.

At Freyberger, you'll find exactly the cuts that shine in the smoker: WetAged Beef Brisket, Beef Back Ribs, Beef Short Ribs, and Boston Butt. If you like pulled beef, go for the chuck roast – also WetAged and specially cut for this purpose. All cuts are regionally sourced and prepared directly in our own butchery.

For BBQ cuts, plan for about 250-300g raw weight per person. For ribs, calculate 400-500g per person, as the bone content needs to be considered. For pulled pork or beef, estimate about 200g of finished product per person. Franconian sausages also go perfectly with a BBQ menuas a side dish.

Yes – brisket, ribs and Boston butt can also be cooked in the oven. Set the oven to 110–130 °C top/bottom heat, rub the meat with Freybergers Basic Rub and cook covered for several hours. For smoky aromas, we recommend smoking wood in a fireproof dish or a shot of liquid smoke flavouring. The result comes surprisingly close to a smoker – perfect for anyone without a grill.

BBQ cuts develop their full flavor even without marinating – a high-quality rub like our Freybergers Basic Rubis perfectly sufficient. The spice blend penetrates deep into the meat during the long cooking process and forms an aromatic crust, while the smoky flavor does the rest.