Dunedin chef Greg Piner. Photo: supplied. : Making mark on world stage

Smoking can create wonderful flavours such as these sticky BBQ ribs and macadamia crumble at Prohibition Smoke House. Photos: Linda Robertson. : Making mark on world stage

Prohibition’s head chef Mike Bunn puts smoked brisket rub (left) and smoked salt on to pork spare ribs before placing them in the Convotherm smoker/oven. : Making mark on world stage

(from left) carrots, onions, chilli onions and sweet parsnips. : Making mark on world stage

Cooking the spare ribs in a glaze. : Making mark on world stage

Smoked brisket rub and smoked salt. : Making mark on world stage

Pork spare ribs in the Convotherm smoker/oven. : Making mark on world stage