Happy first day of National Pork Month. October belongs to the pig, and we intend to spend all thirty-one days proving it. Show us what you’re smoking in the Dead Meat Society Facebook group or tag us on Instagram.

Now, here’s what we’ve been cooking up all week…

First up, why fall belongs to pork, and the smoked ribs with plum barbecue sauce that you need to hear about. Plus, Meat Church’s massive new BBQ supply store.

And down in the recipes, jerk pork and pineapple kabobs to kick off pork season right.

Every week, we crown the DMS champion of BBQ. And there are only two ways to enter: 1) Submit a pic to the Dead Meat Society Facebook Group 2) Tag us on Instagram. If you aren’t sharing (and competing), what the hell are you waiting for?

And remember, the stakes have never been higher!

This week’s Smoke Show Champ is Stan Urban for a brisket the dogs all drooled over (us too). Shared via the Dead Meat Society Facebook Group.

Honorable mention to Scott Kustarz for the prime steak (in more ways than one). Shared via the Dead Meat Society Facebook Group.

Honorable mention to Randy Castetter for a whole hog we’d all be proud to share. Shared via the Dead Meat Society Facebook Group.

Have a Smoke Show submission? Stop wasting your time posting on all those other sites and share it with the Facebook group that gives a damn: Dead Meat Society. Or just tag us on Instagram.

That one story that will make you infinitely more interesting than your know-it-all brother-in-law. Seriously, wtf is that guy’s deal?

October is National Pork Month, and the timing is something we simply love.

Pork is a cold-weather love language. It is the smoker running all Saturday on the cool porch while you can hear the game playing just out of sight in the house.

Fall is the pulled pork that feeds a house full of family, the brats that turn a parking lot into a party. Fall was built for appreciation of the pig.

And at every fall gathering, one thing really should land on the table first: ribs.

Serious Eats just dropped a smoked pork rib recipe you don’t want to miss.

This piece of meaty artwork is a Great Plains spin on Kansas City barbecue: St. Louis-cut spareribs, a simple brown-sugar-and-paprika rub, and a long, low smoke around 225 degrees.

Three hours on the grate, a wrap (if you believe in that sort of thing), then three coats of sauce brushed on until they glaze. Patience, mostly.

The kind fall finally gives you time for…

But this whole sentiment is not just about the pork…

Here is the part that got us absolutely hooked. Instead of the usual ketchup base, this sauce is built on the American wild plum.

Writer Jed Portman leans on a “local barbecue” idea borrowed from chef Michael Symon: local meat, local wood, local ingredients.

His local jewel is the sandhill plum, Kansas’s state fruit, one of a dozen-plus American plums that grow across 43 states and run smaller and more sour than anything at the grocery store.

Simmered down and passed through a food mill, those plums become a tangy, jammy glaze. As Portman puts it, pork and fruit is a pairing older than American barbecue itself.

Now if that doesn’t make you feel romantic about plums, nothing will.

Can’t convince you to love plums? Okay fine…

Then maybe you need to top this month’s ribs with a sweet & spicy BBQ sauce from Southern Living… (no plums involved).

This is a modern retelling on an old classic, but you know what really gets us?

It’s not cheap sauce from the store. Either way you sauce up those ribs, you’re pushing yourself to do something better.

Be better than the Sweet Baby Ray’s…

Clearly, this is the month, and this is the weather, to slow down and cook something with your hands.

Fire up the smoker, find a meat (and maybe a fruit) that grows near you, and feed the people you love.

That is the whole point.

Like the memes you send back and forth in your group chat, except these won’t get you canceled. Oh, and lots more grill marks.

🥩 MEAT CHURCH: Meat Church is moving its BBQ Supply store into a historic Waxahachie property three times the size.

🥩 TRI-TIP RULE: The one popular steak cut you should never order rare.

🥩 DIP DUTY: Sixteen game-day dips to win the tailgate.

🥩 OPENING DAY: Opening day at Bark Barbecue, NYC’s Dominican-Texas smoke joint 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…

🥓 SOUP HACK: Add a soup-mix packet for a steak that truly shines, as a dry rub or a compound butter.

🥓 SPIDER GRILL: The Spider Grills Huntsman, reviewed as the best of both grilling worlds.

🥓 FREEZER CHECK: About 170,000 pounds of raw meat recalled over fake USDA labels, so check what’s in your freezer.

🥓 WORTH IT?: Will Costco pork shoulder make the cut? 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

Like a Paula Deen cookbook, but with less butter and more BBQ sauce.

Grilled pork, jerk heat, charred pineapple. Peak Pork Month.

The holy trinity, smoky sausage, and low-and-slow patience. The pork obsession continues.

Dessert straight off the grill, in peak apple season.

Have a recipe you want to share? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

A happy ending just for you.

That’s it for this week. If you make any of the recipes above, you’re legally obligated to share pics on the DMS Facebook Group or tag us on Instagram so we can feature them next week (sorry, we don’t make the rules).

And since the only thing that is better than grill marks and ice-cold beer is grill marks and ice-cold beer with a side of dad jokes, we’ll leave this right here…

Dead Meat Society Merch in the wild.

DMS steel spotted in the wild. Thanks for the share, @small.town.grill

This is the spatula that lit the first flame.

The Dead Skull isn’t just your new favorite grilling tool, it’s the beating heart of the Society. A stainless steel skull cutout, edge teeth that tear through thick cuts, and 2mm of rigid, weighty steel built to sear. It turns heads, it flips burgers, and it started the whole movement.

The one that started the Society. You don’t just own it, you carry the legacy.

As part of our commitment to community, we will donate 10% of net profits to charities that matter.