“Texas BBQ, Part 1 and 2: A Slice of History”

Something is happening in the world of Texas BBQ. A new generation has landed on the scene, long dominated by family dynasties and traditional cooking methods. Is it new school vs. old school in this culinary world, or can both sides help each other? More importantly, what exactly is authentic Texas BBQ? Find out in our two-part series, and read more here: http://www.zagat.com/v/masters-of-meat




  1. Prepare barbeque smoker with hickory or pecan wood.
  2. If you use briquets and woodchips, soak the chips in water.
  3. Rub ribs with dry rub and let set for one hour before starting to smoke.
  4. Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
  5. Wrap ribs in foil, cover meat generously with brown sugar and honey.
  6. Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.


2 thoughts on ““Texas BBQ, Part 1 and 2: A Slice of History”

  1. Hi Neil. Texas Barbecues and cook offs are tasty and fun. Vegetarian dishes are becoming an add. You are such a fun venturer, I am surprised you haven’t walked upon such events!

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