A lot of American barbecue began with inexpensive meat cuts, like spareribs, beef shoulder, and pork belly. It took low, slow cooking over smoldering hardwood to make these tough cuts tender and palatable. With the economic insecurities brought on by Covid- 19, we’re all feeling the pinch, and budget grilling has taken on new urgency. Besides, why should Kobe beef and tomahawk steaks get all the love? This is barbecue on a budget.