Locally fruitwood-smoked meats finished with Bertman Ball Park Mustard glaze; Michael Symon's Mabel's recipe defines the regional Cleveland-BBQ style.

Michael Symon launched Mabel's BBQ on East 4th in April 2016, naming it for his grandmother. His Cleveland-style BBQ uses local fruitwood (apple, cherry) instead of Texas mesquite and finishes meats with Bertman Ball Park Mustard, marrying the city's Eastern European condiment heritage to a Southern barbecue technique.

Where to eat Cleveland-style barbecue in Cleveland

2 editor picks for Cleveland-style barbecue in Cleveland, ranked by editorial score. All Cleveland signature dishes · Cleveland-style barbecue across every city.

  • Mabel's BBQ

    Order The four-meat tray with smoked kielbasa, plus an order of the spicy pickled vegetables.

    Mabel's BBQ on East 4th Street, Michael Symon's smokehouse since April 2016, builds Cleveland-style BBQ on locally sourced fruitwood and Bertman Ball Park.

    DetailsDirections

  • Mt Pleasant Bar-B-Q

    Try Polish Boy and Texas-style barbecue ribs

    Mt Pleasant Bar-B-Q on Kinsman Road in the Mount Pleasant neighborhood, a family-run sit-down rib house and Polish Boy counter, runs the city's archetypal.

    DetailsDirections

Book food experiences in Cleveland

See all 95 food experiences in Cleveland

Make it at home

Serves 66 hrIntermediate

Ingredients

  • 2.5kg pork shoulder, bone in
  • For the rub: 3 tbsp brown sugar
  • 2 tbsp paprika
  • 2 tbsp sea salt
  • 1 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp cayenne
  • Apple wood chunks for the smoker
  • For the Cleveland mustard glaze: 120ml Bertman or Stadium Mustard
  • 60ml apple cider vinegar
  • 60g brown sugar
  • 1 tbsp Worcestershire

Method

  1. Mix rub spices; coat the pork shoulder all over. Rest in the fridge overnight if possible.
  2. Heat smoker or kettle to 110C with apple wood chunks. Smoke the pork fat-side up.
  3. After 4 hours, brush half the mustard glaze on the pork. Smoke another 2 hours.
  4. Internal temp should hit 95C and the bone should pull cleanly.
  5. Rest the pork 30 minutes wrapped in foil, then shred.
  6. Toss the shreds in the remaining warm mustard glaze and serve on white buns with slaw.

Editor tip. Apple or cherry wood only; mesquite overwhelms the mustard finish.

Common allergens: Mustard, Gluten.