Rouge Ribs Austin’s King’s Rouge Sauce sends this easy-to-follow recipe for sure-fire ribs. You can substitute pork ribs for the beef if you choose. 6 pounds beef ribs 1 teaspoon salt 1 tablespoon black pepper 1 teaspoon garlic powder 1 (16-ounce) jar King’s Rouge Sauce Rub salt, pepper, and garlic powder onto ribs. Place meat …
When you don’t have time to wait around, here’s a simple brisket from Gene Forsythe from Muldoon. This recipe first appeared in our Texas Barbecue book.
We first fell in love with the County Line restaurants in Austin during the research for our Texas Barbecue book (Pig Out Publications). When we wrote an article on Texas barbecue for American Cowboy magazine, County Line graciously shared this article for an easy to prepare brisket recipe you can make in your own smoker! …
This recipe was created by Bob Matzig and Bill Langford of the Del Rio Chamber of Commerce Chuck Wagon Gang. Del Rio is an oasis on the edge of the Chihuahua desert, a place best known for Lake Amistad on the US-Mexico border and for the ancient Indian pictographs at Seminole Canyon. This recipe first …
If you’d like to take home a taste of Texas barbecue–no matter where you live–check out our collection of genuine Texas barbecue recipes for meats, sauces, rubs, side dishes, and more. Beef Barbecued Short Ribs Best of the Border Barbecue Brisket County Line’s Smoke at Home Brisket Gene’s Simple Barbecue Brisket Marinated Smoked Brisket with …
This recipe, contributed by Pace Foods of San Antonio, combine two Texas favorites: barbecued beef ribs and picante sauce, a condiment that’s as popular as catsup in the Lone Star State. This recipe first appeared in our Texas Barbecue guidebook. Photo: ®StephanieFrey