12 Bones Smokehouse: Ashville, NC

Matt Osier
Savory Spice Team
Savory Spice Shop

Print Facebook Twitter Google Plus Pinterest Email
12 Bones Smokehouse: Ashville, NC

I'm posting yesterday's two stops today as I had to drive 6 hours to be in position to stay the course, finish strong and be able to get to a couple bonus stops today...if all goes as planned. After a couple days off to do some fly fishing in the Smoky Mountains I was back out #‎chasingbbq. To begin day 32 I stopped at my 70th joint, 12 Bones Smokehouse. Here I had the chance to meet Bryan King, a native Asheville guy who owns this cool spot along with his wife Angela. It was interesting to hear how they came to own their business, learn the art of BBQ and their philosophy on how they treat their employees, who, as we all know, are the key to any successful business.

When it comes to the 'cue and sides this place is no joke. They make it all in-house and they're not afraid to spin up some real interesting flavors. The ribs are a great example, they barbecue them up two ways...naked (just salt & pepper) or with their brown sugar heavy rub. The naked ribs can then be finished with any one of their sauces, which can vary. One constant is the blueberry chipotle sauce so I ordered 3 bones finished with it and 3 with the brown sugar rub. Of course the sauces can be had as sides so you can dip any of the 'cue into them. I completed my order with some pulled pork, chicken and brisket two ways...sliced and chopped...and rounded it out with sides of corning pudding, collards, jalapeño grits and "northerner style" cornbread. And to make it even more interesting Bryan brought me two additional sauces to try..RC cola poblano (RC has made a comeback in Asheville!) and sweet and spicy habanero.

Everything was really, really good, but the highlights for me were both styles of oak and cherry smoked baby backs...that blueberry chipotle sauce is outstanding, chopped brisket, the amazing texture and flavor of the corn pudding, the tender, bacon flavored collards and being a northerner I loved the cornbread. They have two locations in Asheville, so when you're in the area look them up and go enjoy some real interesting 'cue!       

Comments on this Article

No comments on this article. Be the first!

Add a comment:


Email Address: (will not be made public)

To help us reduce spam please click on the symbols in the image below
Captcha Button - Yes Captcha Button - No Captcha Button - No Captcha Button - Yes Captcha Button - Yes Captcha Button - No Captcha Button - No Captcha Button - No


5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary boiled brine bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai chasing bbq Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free Denver dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Easy Meals Eggs extract extract recipes extracts fall Fall Recipes Family-Friendly Father's Day fish flavored drinks fresh herbs fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy Healthy cooking healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party Holiday Cookies Holiday Gifts Holiday Meal Holiday Meals holiday menu holiday open house Holiday Traditions hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican Jamaican Jerk jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise Meal Planning meatball Meatless Monday Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pumpkin Pie Pumpkin Spice Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp Side Dishes sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice 'n Easy Spice Club Spice it Forward spice to plate spicy spring Sriracha St Louis St. Louis St. Patrick's Day Steak Stocking Stuffer stocking stuffers sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Test Kitchen Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato Top Chef traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter Women's Bean Project