All meats are slow smoked using a combination of; Pecan, Hickory and Oak.
Simple Texas Dry Rub
Combine all ingredients in basin or large bowl. Meat should be unthawed, slightly cool and wet to touch. Trim excess fat as desired, Apply rub with fingers, circular motion from most lean to less covering all brisket and the top of ribs both beef and pork. Ribs membrane should be pulled from underside of all ribs. Fat areas should be rubbed on brisket. Spend a good amount of time applying rub. For more crispy out side apply 1/16-1/8” or more coating on meat. Rub may paste up if meet too wet, wash and dry hands and apply drier rub.
2-C- Brown Sugar (add for Ribs)
1 1/4 - C Paprika
1/8 C Chili Powder
2 TBS Onion Powder
1 TBS Salt
1 tsp pepper
Ribs: Total Smoking time 6-8 hrs.
Apply rub and smoke indirect heat at 190-210 degrees for 2-3 hrs. on a rib rack.
Remove ribs and may place the ribs in a tin foil dripping pan and Add one beer or Apple Juice of your choice to bottom of pan cover with foil. Making seal. Smoke an additional 2 hrs.
Remove and drain pan flip ribs in tray and cook 1-2hr. or until the meat falls off the bone. Reduce heat to 150
Inside Ribs: Cast Iron deep dish. Lodge make a great one. Prepare ribs with rub. Add 1 tsp liquid smoke to dish cook at 250 for 4 hrs. with lid on.
Brisket: Total Smoking time 18-24 hrs. for 16lbs Brisket at 220F
Rub brisket place on BBQ rack fat side up. Do not trim
Brisket. For a 15-18 lbs. brisket smoke indirect heat. Follow schedule below.
Smoke at 220 for 8hrs Remove place in dripping pan Cover completely with foil smoke 8 hours . At 190 - 220F
Remove Brisket from trey place on rack and smoke for additional 5 hours. At 190F
Reduce time 25% for trimmed Brisket.
Mesquite, Hickory blend add apple wood for last 6 hours.
Please call or e-mail for pricing.
Dog Tired BBQ