James O'Brien

BBQ Pit Master

Carnivore since 2023 · Kansas City, Missouri · 3 posts

James is a Kansas City BBQ Society-certified judge who has competed on the KCBS circuit for twelve years. He covers smoked-meats content here — pulled pork, brisket, ribs, smoked chicken — adapted to carnivore (no sugar rubs, no glazes). Switched personally to carnivore in 2023 after testing low-carb for a sleep-apnea trial.

Expertise

smoked meatsporkpoultry

Recipes by James

Pulled smoked pork shoulder on a wooden cutting board with two forks, dark bark visible on the outside, moist shredded interior

Smoked Pulled Pork (Carnivore)

Pork shoulder smoked low-and-slow for 12 hours, salt-only seasoning, no sauce. Yields 8 servings of fall-apart tender pulled pork at $4-5 per serving.

Rack of 3-2-1 baby back pork ribs on butcher paper, dark mahogany bark, sliced between bones showing tender pink-edged meat

3-2-1 Ribs (Carnivore, Salt-Only)

Baby back ribs done the 3-2-1 way — 3 hours smoke, 2 hours wrapped with butter, 1 hour unwrapped to firm. Salt only, no sugar rub. 6 hours total at 225°F.

St. Louis-cut spare ribs sliced between bones on a wooden board, deep mahogany bark, juicy meat showing the smoke ring, scattered salt

Smoked St. Louis Spare Ribs (Salt-Only)

St. Louis-cut spare ribs smoked at 225°F for 5-6 hours, salt only. Fattier and meatier than baby backs at half the price. $3-4 per serving.

Browse all 50contributing editors →