The UPS Driver Who Makes LA's Best BBQ

I’m Stephanie Izard, and today I’m in the front yard of Fernando Carrillo. By day, he’s a UPS driver, but on the weekends, he’s a self-taught pitmaster running one of the coolest popups in the city. 🚚🔥 Fernando is letting me behind the scenes of his smoker, "Lucifer," to see how he masters the art of the slow-smoked rib. From his "eyeballed" secret dry rub to the perfect honey-glaze finish, we’re learning that great barbecue isn’t about a timer—it’s about patience and feel. Plus, we’re throwing sweet potatoes directly into the smoker for a creamy, smoky mash that puts a BBQ twist on a Thanksgiving classic. In this segment: • The "Lucifer" Technique: How to manage a heavy-duty smoker for that perfect 250-degree burn. • The Membrane Secret: Why this one "nitpicky" step is the difference between amateur and pro ribs. • The Honey Glaze: We’re wrapping racks in hot honey and secret spices for a sticky, savory finish. • Smoked Sides: A masterclass in smoky sweet potato mash with a touch of Mexican crema. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://www.tastemade.com/plus LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ