Two Traditions, One Pit
Miami is a city built on arrivals — Cuban, Colombian, Venezuelan, Puerto Rican, Caribbean. Its food has always been a conversation between those tables. Barbecue, meanwhile, is American smoke craft refined over generations in Texas and the Deep South: brisket, ribs, oak, patience.
Miami BBQ is what happens when those two traditions share a pit. It keeps the Southern backbone — meat smoked low and slow over wood for up to 24 hours — and seasons it with the flavors of the streets around it. Cafecito in the rub. Mojo in the marinade. Maduros and yuca on the plate. It isn't fusion for novelty's sake; it's the honest taste of barbecue made in Miami, by Miami.
The Formula
Southern Technique
- ▸Low-and-slow smoke over oak, up to 24 hours
- ▸Demkota prime brisket, Cheshire spare ribs, pulled pork, sausage
- ▸Bark, smoke ring, sold by the weight
Miami Flavor
- ▸Cafecito rub & oro negro sauce on the Cheshire ribs
- ▸Mojo marinades, sofrito, citrus and heat
- ▸Maduros, yuca, tostones, elote on the plate
Speak the Language
- Cafecito
- Cuban espresso, ground into a rub for deep, roasty bark.
- Oro Negro
- "Black gold" — our dark, coffee-kissed BBQ glaze.
- Mojo
- Garlic-citrus marinade — the backbone of Cuban cooking.
- Maduros
- Sweet fried plantains — caramelized, soft, addictive.
- Yuca
- Cassava root, fried crisp — the Miami answer to fries.
- Tostones
- Twice-fried green plantains — crunchy, savory cups.
WE DO. SINCE 2020.
Apocalypse BBQ pioneered Miami BBQ in Kendall, starting on a 22-inch Weber Smokey Mountain in 2020. Today, the category runs through our menu — from Demkota prime brisket to Cheshire cafecito ribs glazed in oro negro. If you want to taste the definition, there's only one way to do it.