Mohamad Kharboutli grew up cooking in Aleppo before spending years running Mediterranean restaurants across Moscow, Jordan and Houston. Here at Levant BBQ, he blends Central Texas barbecue with Levantine flavors, incorporating spices like cardamom, Aleppo pepper, and ginger into their rubs while smoking everything over post oak. Lamb neck, lamb chops or lamb leg are some of the more unusual finds, or go with classic barbecue staples like beef ribs or brisket — you can't go wrong either way. And don't even think about skipping the sides, with fried okra or a smoked potato finished with cheddar and sour cream calling your name.