My specialty is ribs. So it's different ways you can cook.

You have me? You got me already.

Yeah. There's different ways you can cook them. I like to go low and slow because that'll make

them tender. So I kind of like to cook my ribs around like 250 275 let them smoke for about two hours every

I want to say every 30 minutes or so I have a like little spritz like a little spray

That I keep them moisturized with I'm not going to save my secrets

what's in the bottle but I keep them moisturized a lot. Then I really like go all out and

you know take them off the grill wrap them put them back on

low and slow barbecue sauce brown sugar just take them off and they're ready to go.

Welcome into the hog pot. I'm Bo Mattingly and this episode is made possible by our friends at South by Northwest Hospitality. mentality. standout defensive linemen for the razorbacks for a few seasons now.

Cameron Ball Saxon.

Ball is a player known for his strength and size on the field,

but he's also found a passion often as an aspiring chef.

It started for my dad. He was like a little barbecue caterer. I just started experiencing things on my own, learning good things, new things,

and just perfected my craft. A year ago I started like my own little business called

Ball's Barbecue. From helping his dad's barbecue business to becoming a standout razorback,

Cam's drive comes from staying focused on the future.

My dad always tell me, you know, if you don't take advantage and take care of the stuff you have now, you'll be somewhere, you know, saying two minutes on fries or something like that.

That work ethic kept him loyal to Arkansas, always pushing to be the best no matter his role.

If I'm gonna be a two on a depth charter or three, I'm to be the best down two, best three I can be.

Through position battles and teammates transferring out, Cam stayed true to the razorbacks and

himself. I was always big about loyalty. If I'm good

...