Call or Email Us!
(415) 857-4189

Subscribe to our Smoke Signals newsletter

Please subscribe to our Smoke Signals newsletter to receive the latest news about Tex Howard\'s Pit-Smoked Bar-B-Que. Your e-mail address will not be revealed to anyone.

Give us a holler !

The reservation has been sent, we will contact you soon!

Smoked to Perfection

No Comments20 September 12:27

Baby Back Rib

This . . . is a perfectly smoked baby back rib. Our Tex Howard’s Pit-Smoked Bar-B-Que Rub has combined with the smoking process to create a thin crust that’s firm but not tough. Oak and pecan wood have blended slowly and steadily over several hours at the perfect temperature to create a subtle smoke flavor that doesn’t overpower the meat, yet leaves it fully cooked and incredibly juicy at the same time. A beautiful red patina from being smoked just the right amount of time. And with very little fat on the rib. What looks like fat is really glistening, juicy rib meat. And that meat holds lightly on the bone just long enough for you to easily remove it with the lightest of tugs. No long battles and sore jaws to get the meat off the rib. And no sauce required. This is sublime smoked heaven. We’re just sorry that this is only a picture, and you can’t smell or taste it. But give us a call . . . we can fix that.

Share and Enjoy

  • Facebook
  • Twitter
  • Google Plus
  • Pinterest
  • LinkedIn
  • StumbleUpon


Mark is the Business Manager and resident “Smokologist” for Tex Howard’s Pit-Smoked Bar-B-Que. He loves his girls, the San Francisco Giants, the great states of California, Colorado, New Mexico and Texas, and any food that’s been smoked.

Leave a comment

Just leave us a comment if you don\'t mind.

Submit comment

Monthly Archives