Dog Tired BBQ

Proudly Smoking Meats “Texas Style” for over 20 Years!


Texas Barbecue and Catering Services From Florissant, CO

At Dog Tired BBQ, all meats are slow-smoked using a combination of pecan, hickory, and oak wood.


  • Brisket
  • Chicken
  • KC Ribs
  • Pork Tenderloin
  • Pulled Pork
  • Sausage


  • Pinto Beans

Simple Texas Dry Rub Recipe

Combine all the ingredients in a basin or large bowl. The meat should be unthawed, slightly cool, and wet to the touch. Trim excess fat as desired, and then apply the rub with your fingers using a circular motion from most lean to less. Make sure to cover the entire brisket and the top of the ribs of both beef and pork.

The ribs membrane should be pulled from the underside of all ribs, and fatty areas should be rubbed on the brisket. Spend a good amount of time applying the rub. For a crispier outside, use 1/16 in to 1/8 in or more coating on the meat. The rub may paste up if it’s too wet; make sure to wash and dry hands before applying a drier rub.


  • 2 Cups of Brown Sugar (Add for Ribs)
  • 1 1/4 Paprika
  • 1/8 Cup of Chili Powder
  • 2 Tablespoons of Onion Powder
  • 1 Tablespoon of Salt
  • 1 Teaspoon of Pepper

Ribs: Total Smoking Time is Six to Eight Hours

  • Apply the rub and smoke indirect heat at 190 to 210 degrees for 2 to 3 hours on a rib rack.
  • Remove the ribs and place on a tin foil dripping pan, and then add a beer or apple juice of your choice to the bottom of the pan before covering with the foil.
  • Smoke ribs for an additional 2 hours.
  • Remove and drain the pan, flip the ribs on a tray, and cook for 1 to 2 hours or until the meat falls off the bone. Reduce the heat to 150 degrees.

Inside Ribs: Use a cast iron deep-dish pan (Lodge makes a great one). Prepare the ribs with rub, and add 1 teaspoon of liquid smoke to cook at 250 degrees for 4 hours with the lid on.

Brisket: Total Smoking Time Is 18 to 24 Hours at 220 Degrees for a 16-Pound Brisket

  • Rub the brisket then place on the BBQ rack fat side up. Do not trim. For 15 to 18 pounds of brisket, smoke indirect heat. Follow the schedule below:
  • Smoke at 220 degrees for 8 hours, remove and place in a dripping pan, then cover completely with foil and smoke again for 8 hours at 190 to 220 degrees.
  • Remove the brisket from the tray, place on a rack, and smoke for an additional 5 hours at 190 degrees.
  • Reduce the time to 25% for trimmed brisket.

Mesquite and Hickory Blend: Add apple wood for last 6 hours.