Texas A&M University "UGST 181: Texas Barbecue"

Texas BBQ: Introduction

Dr. Jeff Savell introduces a course for freshman at Texas A&M University on Texas BBQ.

Texas BBQ:  Fuel Type

Dr. Savell and crew teach about the different types of wood that can be used to smoke meats. (Class 2)

Texas BBQ: Spices and Sauces

This video discusses and explains the use of flavorings and seasonings for meat enhancement. (Class 3)

Dry Rubs and Seasonings: Ribs, Ribs, Ribs

Michael Berto discusses sweet and dry rubs for ribs, for the Texas A&M Texas BBQ Class.

Texas BBQ: Cookery Method

This video overviews inexpensive cooking methods and different types of grills for outdoor barbecuing. (Class 1)

Texas BBQ: Clods, Rib Roasts and Tri-Tips

This video expands on the world outside of BBQ brisket by introducing clods, rib roasts and tri-tips to the table as Teaching Assistant Miles Guelker demonstrates methods for preparing these cuts of beef.

Texas BBQ: Ribs, Ribs, Ribs

In this Class you will learn about the finer art of cooking BBQ ribs (Beef and Pork, Dry and Wet). (Class 5)

Before Cooking Preparation: Ribs, Ribs, Ribs

Learn different cuts of beef and pork ribs, from Michael Berto, a TAMU Texas BBQ Student Assistant.