How It All Started

The era was the 1940′s. Texas Brothers started with a dream, as many small businesses did. Our dad, Harvey, owned and ran a service station and cafe called Cottage Kitchen in Dalhart, Texas. It was on Highway 87 South before Route 66 began the road to the West.

Our Uncle Butch Loftin worked at the Colorado Interstate Bus Station at this time. He was a great uncle as well as a great cook. We have to give credit to Butch for helping us along with choosing and mixing a dry rub rather that a barbeque sauce. Butch always said, “You don’t put ketchup on prime rib or any other good piece of meat.”

“Barbeque done right does not need a sauce if you prepare it first with a combination of spices rubbed on the meat before cooking. The meat comes out with the true taste of barbeque.” -Lee Heiskell

You haven’t lived until you have tasted authentic, tender Texas barbecue beef brisket. To recreate this taste in your neck of the woods, we have step-by-step instructions with pictures so you can learn how to cook authentic Texas barbecue with our dry rub.

To BBQ a quality brisket, one must use quality meat and a quality dry rub. There are very few dry rubs on the market and Texas Brother’s BBQ dry rub’s all natural ingredients provide just the right combination to turn a regular brisket into a prize winner. Follow these 10 steps to make your next cookout a success.

Step One – Selecting A Beef Brisket

Pictured above is an untrimmed brisket. We use untrimmed meat since it has been our experience that the meat and fat compliment each other as the cooking progesses.

Step Two – Applying the Dry Rub Spice

We have rubbed half of this brisket with Texas Brothers BBQ dry rub. You can use this picture as an example of how much dry rub should be applied.

Step Three – Fully Seasoned and Ready for the Cooker

Here we have the brisket covered in rub and ready for the cooker. For the best results the brisket should be cooked fat side down. This is so that the seasoning will sink into the lean meat and enhance the flavor. This is because the seasoning will not be able to penetrate the fatty side of the brisket.

Step Four – Smoking the Brisket

This brisket has been smoked approximately 30-45 minutes in a Southern Pride cooker.

Step Five – Finish Smoking the Meat

You’re looking at the brisket still in the cooker with two hours of smoke at 300. You can do the same on your own grill or cooker and then if necessary you can move the brisket on to your oven.

Click Here for Steps Six through Ten

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Step 1 – The Rack of Ribs

To BBQ a quality pork spare ribs, one must use quality meat and a quality dry rub. There are very few dry rubs on the market and Texas Brother’s BBQ dry rub’s all natural ingredients provide just the right combination to turn a regular rack of ribs into a prize winner. Follow these 5 steps to make your next cookout a success. When selecting pork ribs for a barbecue, there are different cuts that you can purchase from your local grocery store and butcher. We use a 2 1/2 pound St. Louis cut pork spare rib.

Step 2 – Applying the Dry Rub Spice

Apply an even layer of dry rub to the spare rib. For contrast, we covered only half of this rack of ribs. Are your lips watering yet?

Step 3 – Before and After Dry Rub Spice

Apply dry rub to the meat side of the rib only. The underside of the rib has a film that seals in the moisture. This his how the rib should look like with a layer of barbeque dry rub.

Step 4 – The Cooking Process

This rib has been on for 45 minutes at a temperature range of 270-300 degrees. When using an open grill, you might want to wrap the spare ribs right now for tenderness. This will reduce the amount of caramelization. Keep the ribs on the grill for another hour and a half.

Step 5 – Final Thoughts

There you have it, the finished product. Get your appetites ready and sharpen your knives because you are about to remove the ribs from the cooker. When slicing your ribs, let the knife follow the rib bone to achieve a quality cut.

Bonus! – Lee Explains More!

We’ve had this pictorial how-to for several years and now we are pleased to announce that we are making bbq cooking videos. We’ll be making more in the months to come.

101 Uses for Dry Rub Spice

Dry rub is used to hand rub all beef, pork, chicken, fish, or wild game that penetrates meat in a natural way to bring out the true flavor of barbecue. Meat can be rubbed and set aside in the cooler or refrigerator to allow the spices to act as a perfect marinate. All that tender love and care will bring out the best in your barbecue.

Our dry rub recipe is a sweet and salty mixture that can be also be used to enhance the flavor of your morning scrabled eggs, buttered popcorn, french fries and much more. All you need to do is to experiment to add great flavor to your next meal or snack.

We prefer to use a heavy duty aluminum foil to start the process of the finishing touches to a prize winning piece of meat.

Step Seven – The Secret To Tenderness is The Beer

We use about a cup of beer poured over the brisket. Be sure that the foil is cupped to prevent the juices and beer from running off. Also be careful not to spill any beer.

Step Eight – The Beer Brine

Your doctor may not approve of this but we use the old mother handful of salt method to sprinkle salt over the unwrapped, beered down, seasoned up and lovely looking piece of meat.

Step Nine – Wrapping It All Up

Here is the scrumptious final product, so good it’ll have your neighbors bringing over things they hadn’t even borrowed from you in the first place! We prefer double wrapping in heavy tinfoil. You can either leave it on the cooker fat side down, or put in the oven for approximately 6 to 8 hours at around 275. Using a meat thermometer, check to see that the inner temperature of the meat stays at around 180 to 200 for at least 2-3 hours. Slow cooking is the secret to a successful hunk of brisket. Good Luck!

Feel free click on one of these buttons to share these bbq tips to your friends. The more tastier life gets.

-Instructions with Steps and Pictures-

You haven’t lived until you have tasted authentic, tender Texas barbecue beef brisket. To recreate this taste in your neck of the woods, we have step-by-step instructions with pictures so you can learn how to cook authentic Texas barbecue with our dry rub.

How To BBQ a Rack of Pork Spare Ribs

Instructions with Steps and Pictures

So you have a grill but you’ve never cooked ribs before. No problem. We have step-by-step instructions with helpful pics so you can cook a delicious rack of ribs.

…And All The Fixin’s

Texas Brothers Bar-B-Que has catered hundreds of events from corporate lunches to familiy reunions. Every great slice of beef brisket and port rib needs great sides, or what we call “The Fixins.” Here are our family recipes for you to enjoy.

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Cole Slaw

• 1 medium head white cabbage
• 1/4 media head red cabbage
• 2 carrots
• 1 cup mayonnaise
• 3/4 cup milk
• 1/2 cup sugar
• 1 tablespoon paprika

Grate the cabbage and carrots and combine. In a separate mixing bowl, mix the mayonnaise, sugar and paprika. Stir till the sugar dissolves. Pour the mixture, a little at a time on the cabbage and carrots until they are evenly coated.

Beans

• 1 lb pinto beans
• 1/4 lb bacon or salt pork
• 1/2 onion chopped
• 2 tablespoon salt
• 1/2 table spoon black pepper
• 1 tablespoon chili powder

Presoak the beans overnight in cold water. Rinse the beans and place in a four quart pot. Add the bacon, onion, salt black pepper and chili powder to the pot. Cover the beans with three inches of water and bring to a boil. Once the water boils, reduce heat to simmer and stir occasionally. Cook the beans until they are soft and to your taste.

Potato Salad

• 4 large potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup pimento
• 2 boiled eggs
• 1/2 cup chopped dill pickle
• 2/3 cup mayonaisse
• 1/3 cup mustard

Peel the potatoes and chop to a little bigger than bite-size pieces and boil. Drain the water and place the potatoes in a large serving bowl. Chop the eggs to the size of a pencil eraser and place in the serving bowl. Chop all the remaining indgrediants and place in the bowl. In a seperate bowl, mix mayonaisse and mustard. Fold the mayo/mustard mixture into the serving bowl and enjoy.

Dessert

A great friend Joey Sutphen and his mother, Margie of Sutphen’s Bar-B-Q always served an apricot cobbler. It has been our experience that a fruit cobbler and some ice cream is the best dessert to have when serving bar-b-que.

Feel free click on one of these buttons to share these bbq tips to your friends. The more the tastier life gets.

Feel free click on one of these buttons to share these bbq tips to your friends. The more tastier life gets.

We’re here to show you how easy it is to cook BBQ pork spare ribs on a grill. If have a grill but you’ve never cooked a rack of pork spare ribs before, we can help! We’ve had this pictorial how-to for several years and now we are pleased to announce that we are making bbq cooking videos. We’ll be making more in the months to come.

Click here to view the embedded video.

How To Smoke Cook BBQ Brisket on the Grill and Oven

Slow and low is the key to a delicious, juicy barbecue brisket. We’ll show you how to smoke a brisket on a charcoal grill and then transfer it to the oven to finish.

Click here to view the embedded video.

Feel free click on one of these buttons to share these bbq tips to your friends. The more tastier life gets.

You’ll Love Our Texas Style Rub

Dry rub is used to hand rub all beef, pork, chicken, fish, or wild game. The spice rub penetrates meat in a natural way to bring out the true flavor of barbecue. Meat can be rubbed and set aside in the cooler or refrigerator to allow the spices to act as a perfect marinate. All that tender love and care will bring out the best in your barbecue.