Welcome Thanks for dropping by
I’m out on the deck smoking my next batch of ribs, working on bringing you the most tender, succulent ribs and brisket east of the Missisippi (or at least east of the Delaware).
The Story Of Tim’s Ribs
I started smoking meats when I was in college in Texas, which was quite a while ago. (Best if we leave that alone.) I’ve always made them for my family and my wife’s rather expansive network of friends. In fact, over the last year I can hardly remember a weekend where we didn’t have a house full of people. At some point somewhere in the midst of these gatherings, someone has always come up to me and said, “You should really sell these.” So that’s what I’m doing. I know I’m not going to get rich doing this, I just like making food for people who really enjoy it. And people really seem to like my ribs and brisket. OK, I admit it, it would actually be really cool to be rich.
You won’t find any kind of awards or special secrets or anything of that nature here. (I once knew a man who won a national rib contest one year and went back the next year only to place 30th with the same product.) I’ve worked pretty hard to find the simplest way to do things that give me the best chance to have a great, consistent product. I haven’t met anyone yet who doesn’t like what I do and I guarantee you will too. So here’s my promise: If for any reason you’re not happy with any of my products, just let me know and I’ll smoke them again for you.
The Meats succulent and delicious
Simple yet sensational
My products contain only four elements that make them delicious: seasoning, smoke, sauce and patience. I smoke over mesquite wood until the meat is tender enough to come off the bone, but retain enough of its texture to hold together.
Got a favorite sauce?
There are million sauces out there and I know a lot of people have their favorites. If you have a certain sauce in mind, let me know what it is and I’ll go out and get a bottle. For a nominal fee, I’ll add it to your ribs or brisket while it’s on the smoker.
How do you like your wood?
I usually use mesquite because it’s a little spicy, but if you’d like me to smoke your meat with a different wood, just let me know and I’ll try to pick some up.
Get some Ready to order?
Right now, I’m in the process of building this website so the easiest way to place an order is to use the form below. Just let me know what you’d like and I’ll contact you to go over the details and finalize the order.
