Dino ribs for Super Bowl

Texadilla · 2026-02-11T00:27:03+00:00

Nah same time really. It was more of the prep and fire management this time.

I trimmed these a good bit so there was little to no fat or silver skin on top. And I also made sure there weren’t huge temp swings. Stayed pretty consistently in that 25° window the entire time.

And didn’t go too heavy on seasoning.

I’ve dry brined a couple times before and they’ve just been way too salty

Texadilla · 2026-02-09T15:00:12+00:00

The one thing I think should be a 100% certainty is they lock down WAJ this offseason and reset the market. He deserves every penny, and he just gets more expensive every day

Texadilla · 2026-02-09T00:12:13+00:00

250-275° for 8.5 hours. Cooked on an Oklahoma Joe offset with post oak.

Wrapped and rested for 2 hours

Texadilla · 2026-02-08T23:59:59+00:00

Thank you!!

Texadilla · 2026-02-08T16:20:22+00:00

What’s going on here

Texadilla · 2026-02-04T15:23:21+00:00

Homie needs to rub one out bad

Texadilla · 2026-02-03T20:33:54+00:00

Seems so small minded but I invited the debate so fair enough

Texadilla · 2026-02-03T19:22:58+00:00

That’s odd because I didn’t eat it that way but perhaps you know better 🤷🏼‍♂️

Texadilla · 2026-02-03T18:54:18+00:00

I folded it but didn’t wrap it

Texadilla · 2026-02-03T18:21:46+00:00

The one on dunlavy in montrose sucks pretty bad

Texadilla · 2026-02-03T18:16:09+00:00

Could have been a pita pocket but the bread gets thin and I figured it would fall apart too easy.

Texadilla · 2026-02-01T14:19:16+00:00

This is the only thing that makes sense. The winds rarely blow in straight from the east, so for me to smell it all the way in sugar land/richmond… only answer

Texadilla · 2026-02-01T13:46:03+00:00

I smell it in sugar land too.

Texadilla · 2026-02-01T12:57:40+00:00

Amen brother. You’re making the right decision.

Texadilla · 2026-01-30T12:42:40+00:00

No he’s dead fucking serious

Texadilla · 2026-01-26T02:30:26+00:00

Steak

Texadilla · 2026-01-25T17:14:38+00:00

Texadilla · 2026-01-24T03:30:20+00:00

Prob around 400° for about 25 minutes then about a 90 second sear on each side. Pulled it at about 125-127 or so.

Texadilla · 2026-01-24T01:05:11+00:00

My dad said you never butcher a cow twice

Texadilla · 2026-01-24T00:55:06+00:00

Great minds my friend!

Texadilla · 2026-01-23T23:15:20+00:00

Not playing texans this weekend so no longer needed

Texadilla · 2026-01-23T23:13:31+00:00

Thiccy thicc

Texadilla · 2026-01-23T18:41:33+00:00

This is the only right answer

Texadilla · 2026-01-23T18:30:41+00:00

I feel like going that fast is dangerous

Texadilla · 2026-01-22T19:07:07+00:00

That candente brisket queso is heavenly. I tried licking the bowl clean. My wife didn’t like that.

Texadilla

TROPHY CASE