Edible Ottawa

Smoke It Low and Slow

• Photo by Amy Zambonin

• The brisket is delicious, with a smoky crust and sweet moist meat, but it’s the ribs that qualify as Moe's signature dish. "We smoke low and slow, and the ribs may take four to five hours..." says chef and owner, Mobeen Hussain Butt, shown above.

• Located at Towngate Shopping Plaza in South Keys, Hussain Butt has transformed the space into a modern casual eatery with lots of character and warmth.

• The menu at Moe’s includes beef brisket, burgers, beef ribs, smoked chicken and pulled beef in place of the more traditional pulled pork. But despite this small tweak, the low-and-slow cooking method, which takes up to 15 hours for a large brisket, ensures a perfect southern-inspired barbecue meal.