Smoke And Spice

26/07/2026

05/05/2026

🔥 FIRE & SMOKE SPICES HAVE LANDED! 🔥

Your grill just got a serious upgrade. From sweet & smoky to zesty & bold, we’ve got the perfect rub or blend for every cookout, taco night, or flavor adventure.

Now available on the website!

Shop the full collection → www.smokeandspice.ie

Which one are you grabbing first?
Drop your pick in the comments 👇

SpiceLovers TacoTuesday GarlicLovers BBQLife

08/04/2026

🍖 Big news, BBQ lovers! 🔥

We've just added 5 brand new Lillie's Q sauces to the website!

These award-winning Southern BBQ sauces (crafted by 2x World BBQ Champion Chef Charlie McKenna) bring authentic regional flavors straight to your grill.

✨ Now available:

Zero Sugar Carolina BBQ Sauce – Tangy vinegar kick with apple notes (keto-friendly!)

Hot Smoky BBQ Sauce – Memphis-style sweetness that finishes with a bold spicy heat

Honey BBQ Sauce – Naturally sweetened with real honey & date syrup

Smoky BBQ Sauce – Classic mild Memphis sweet & smoky perfection

Gold BBQ Sauce – Tangy South Carolina mustard-based gold

Whether you're saucing ribs, chicken, pork, or dipping tenders — these are next-level.

👉 Shop the full collection now at www.smokeandspice.ie

Which one are you grabbing first? Drop your pick below 👇

GrillingSeason ZeroSugarBBQ CarolinaGold

03/04/2026

🍖 Smoked Beef Short Ribs Perfection 🔥

4 massive racks of beef short ribs on the smoker today!

Hit them with a mustard binder and a generous coat of Fire & Smoke Society Thundering Longhorn rub — that coarse pepper, cumin, ancho, and espresso blend is pure money on beef.

Smoked low & slow at 225°F until the internal temp hit 165°F (about 6 hours). Spritzed every hour with a mix of apple juice & apple cider vinegar to keep things moist and build that beautiful bark.

Then wrapped in butcher paper with plenty of beef tallow, back on until they climbed to 200°F internal.

Rested for 1 hour... and the bones literally slid right out. Meat was insanely tender, juicy, and packed with flavour.

This is what low-and-slow BBQ dreams are made of 🤤

Who else loves dino ribs? Drop a 🔥 if you're smoking this weekend!

FireAndSmokeSociety BBQAddict LowAndSlow Pitmaster BeefTallow RibsOnRibs

14/02/2026

"Smoked Honey-Injected Ham 🔥🍯

Started with a bone-in half ham. Peeled off the skin, scored the fat in diamond pattern for max flavor pe*******on.

Injected with a mix of honey, sugar, and seasoning to keep it extra moist and sweet inside.

Hit it with Sweet Preacher rub — that brown sugar/molasses/paprika combo is straight Southern BBQ gospel.

Smoked low & slow at 225°F until internal hit 145°F.

Then glazed with Brown Sugar Honey Habanero glaze for that perfect sweet-heat caramelized crust.

Cranked the smoker to 275°F until internal reached 165°F. Rested 30 mins, sliced, and served for dinner.

Leftovers? Straight to epic sandwiches all week long!

Who's smoking ham this weekend? Drop your go-to glaze or rub below 👇

HeathRilesBBQ FireAndSmokeSociety LowAndSlow LeftoversForDays"

08/01/2026

Free Entry, World Championship Rib Bundle

Overall Tickets 500 1 Free Entry Per Person. Draw will take place when Full / 1st Feb

https://www.smokeandspice.ie/event-details/free-entry-world-championship-rib-bundle

Don't forget to give us a follow

07/12/2025

🔥CHRISTMAS GIVEAWAY 🔥

Ireland's chilliest season just got a whole lot spicier! ❄️

One lucky winner gets our Ultimate Festive Firebox

Hot Nut Challenge 🔥 5 steps to hell🔥
Kinder's Buttery Poultry blend
Kinder's Chicken Chilli seasoning
Kinder's Italian Beef seasoning
Kinder's Hickory Brown Suger BBQ sause
Melinda’s ###tra Hot Habanero Pepper Sauce🔥
Melinda’s Sweet & Spicy Polynesian Ssuce🔥
Gabricks Pork Rub

Perfect spicing up turkey leftovers, or gifting to your grill-loving Secret Santa.

🇮🇪 Delivered straight to your door anywhere in Ireland and Northern Ireland

How to Enter (it's dead easy – takes 30 seconds):
Instagram
🔥 Like this post
🔥 Follow .ie
🔥 Tag 2 mates in the comments who'd love a spicy stocking filler
🔥Share to your Story

Ends Dec 16th, 2025
Winner drawn randomly & announced here + DM'd on Dec 17th.
Open to ROI & NI residents.

Who's ready to turn their Christmas dinner into a BBQ bash? Drop a 🔥 if you're in!

27/11/2025

"Weekend vibes: Started with a half chicken rubbed down in SPG (salt, pepper, garlic – the holy trinity!).

Popped it in the oven at 180°C for 45 mins until it was golden and tender.

Cranked the heat to 200°C, brushed on Japanese BBQ sauce while it preheated – that sweet-savory glaze situation is NEXT LEVEL.

Back in for 5 mins to caramelize

Plated it over velvety creamy mashed potatoes and hit it with one more drizzle. Crispy skin, juicy meat, and flavors that slap. Simple, quick, and 100% crave-worthy. What's your go-to chicken hack? 👀🍗"

22/11/2025

🔥 Just made these STUPIDLY good Chinese-style pork belly slices on the Kamado!

Got the grill screaming at ~275°F, threw on the belly, flipped here and there until they hit 150°F internal… pulled them off with that perfect red shine and sexy char 🤤
Sliced thin, drizzled with Japanese BBQ sauce and honestly lost my mind a little.

Crispy edges, sticky-sweet, melt-in-your-mouth center. 10/10 will inhale again.

21/11/2025

🔥 Dinner just hit a whole new level of delicious! 🔥

Took a beautiful pork fillet, gave it a generous rubdown with Pork Perfect (seriously, this stuff is magic 🤤), and let it kiss the grill until it hit 140°F internal. Then… brushed it all over with Japanese BBQ sauce and let that caramelize until we reached a perfect, juicy 150°F.

Sliced it up thin and served it with smoky garlic potatoes and a tray of creamy broccoli mac & cheese — both finished right on the BBQ for that extra kiss of fire.

Pork so tender it basically melts, sweet-sticky glaze, cheesy goodness… yeah, we’re not mad about it 😏🍖

Who wants a plate?! Drop a 🔥 if this belongs on your weekend grill plans!