I developed this recipe to complete the cooking of my BBQ brisket and to serve those who believe you just can’t eat barbecue without sauce. In fact, try your meat without sauce first—once you experience the flavor, you may never want to cover it up!

Tip: If someone asks for sauce, serve it on the side and let them taste the meat first.

What You Need:

• 1 (24 oz.) bottle of ketchup
• 1 (18 oz.) bottle of BBQ sauce (I use Wal-Mart brand in honey style)
• 1 small can of Mexican-style Rotel (or 1 cup of salsa)
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 cups brown sugar
• ½ cup Texas BBQ rub (or more if you like extra spice)
• ½ cup pineapple juice (or orange juice/crushed pineapple)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow prepared mustard
• Water from empty sauce bottles (approximately 2 bottles from ketchup, 1 can from Rotel, and 1 bottle from BBQ sauce)

Instructions:

1. In a large pot, mix the ketchup, BBQ sauce, Rotel, and garlic.
2. Start cooking on medium heat and add all the collected water from the bottles.
3. Stir in brown sugar and Texas BBQ rub.
4. Add the chopped onion, Worcestershire sauce, and mustard.
5. Bring the mixture to a boil, then reduce heat to a simmer.
6. Add pineapple juice and let simmer for at least 1 hour (2 hours is even better).

This recipe makes about 4 quarts of sauce. Use some to finish your brisket and serve the rest on the side.

This is the mainstay for Texas barbecue. I was once told by Kansas City judges that my brisket ranks among the top three they’ve ever tasted. Follow this time-tested method and you’ll never go back.

What You Will Need:

• 1 whole untrimmed brisket (7 to 14 lbs; choose a smaller one if pressed for time)
• ¼ cup Worcestershire sauce
• 1½ to 2 cups Texas BBQ rub

Instructions:

1. Do not trim the brisket—keep the fat intact to baste the meat as it cooks.
2. Start with the fat side: drizzle with Worcestershire sauce and rub generously with Texas BBQ rub.
3. Flip and repeat on the leaner side, applying about 1½ handfuls of rub.
4. Place the brisket fat side down on your rack using the indirect cooking method (point the thick side toward the heat source).
5. Cook at:
   • 180°F for 16–18 hours
   • 200°F for 12–16 hours
   • 225°F for 8–12 hours
6. When a thermometer reads 185–190°F, the brisket is done.
7. About 2/3 through cooking, wrap the brisket in double layers of heavy-duty foil and pour 1–1½ cups of your BBQ sauce over it, then return it to the cooker.
8. Let the brisket rest for 45–60 minutes before trimming the fat and slicing against the grain.

Note: A brisket loses about 30% of its weight during cooking. Plan roughly ½ lb per person; leftovers are even better the next day!

“...these are without a doubt the best ribs I have ever eaten. I love ribs and travel quite a bit, always searching for the perfect BBQ joint. I've sampled ribs from 150 to 200 BBQ spots and these are the best I've had. How do you do it?”
– Bob F., Galveston, TX

Here’s how you can cook these amazing ribs—the secret is in the wood flavor and the rub.

What You Need:

• 1 rack of pork spareribs (about 3–4 lbs per rack; a case typically has 9 racks)
• ¼ cup Worcestershire sauce
• 1 to 1½ cups Texas BBQ rub

Instructions:

1. Allow the ribs to reach room temperature (around 70°F).
2. Preheat your cooker to 200–235°F and add your favorite smoking wood.
3. Place the rack with the bone side (with the white membrane) facing up and rub Worcestershire sauce over it.
4. Evenly coat both sides with Texas BBQ rub, letting the sauce and rub form a light paste.
5. Set the ribs meaty side down on the grill (with the thick end toward the heat) using indirect cooking.
6. Cook until the meat begins to pull away from the bone (approximately 5½ hours at 200°F or 4½ hours at 235°F).
7. Remove from the grill, let rest for about 10 minutes, then slice between the bones.

One rack feeds about 3–4 people. Enjoy the true taste of perfectly smoked ribs!

What You Need:

• 1 whole chicken (cut in halves) or chicken breasts
• ¼ cup Texas BBQ rub
• ¼ cup Italian dressing (any brand)

Instructions:

1. Place the chicken in a glass baking dish.
2. Squirt Italian dressing over the chicken to coat it completely.
3. Sprinkle Texas BBQ rub evenly over both sides.
4. Cook using the indirect method with added smoking wood. For whole chicken:
   • 180°F for about 3–3½ hours
   • 200°F for about 2½–3 hours
   • 225°F for about 2 hours
   (Chicken breasts will cook faster.)

This method results in moist, flavorful chicken perfect for any barbecue occasion.

What You Need:

• 1 lb ground beef
• 1 lb hot breakfast sausage
• 2 (8 oz) cans tomato sauce
• 8 oz water
• 1 can pinto beans (regular size)
• 1 can kidney beans (regular size)
• 1/3 cup Texas BBQ rub
• Optional: ¼ cup chili powder and/or 1 tsp masa flour dissolved in 4 oz warm water (add during the last 10 minutes)

Instructions:

1. Brown the ground beef and sausage in a large pot; drain excess fat.
2. Add the tomato sauce, water, Texas BBQ rub, and chili powder if using.
3. Mix in the pinto and kidney beans.
4. Bring to a boil, then reduce heat to simmer for about 10 minutes. If using masa, stir it in during the last 10 minutes.

This hearty chili serves approximately 4 and is perfect for warming up on a cool day!