FRESH FROM
THE SMOKE PIT

Napo’s has created its own signature brand by providing a good product and excellent service to our clientele.   We believe by offering our customers an excellent product, they will be excited about recommending Napo’s to friends.  We market Napo’s products by one of the oldest methods known, “word of mouth.”    Napo’s sponsors and cooks for a local youth football team’s concession stand as well as cooks for the Church’s events.  During Houston Texans football season, Napo’s can be found cooking for the Dads, Sons, and Daughters (DS&D) tailgate crew in the maroon lot at Reliant Stadium.

CATERING
AVAILABLE


ALL THE SIDES
AND FIXINS

OUR KITCHEN

Recipe of the Month

​Napo's Smoked Ribs 

1) Wash, trim excess fat and pull the silver skin, thin translucent layer, off the back the ribs and set aside.

1a) Season ribs to taste wrap and place in the refrigerator to marinade 24 hours prior to cooking. You may skip this step and go to step 2

2) Start fire on the pit.

3) While pit is warming to temp, season ribs with Napo's rub.  (Season to taste light or heavy)

4) Let ribs marinate while pit reaches temperature. 250-300 ºF. (30 -40 minutes)

Note - you may choose to marinate ribs longer i.e. overnight

5) Place ribs on pit.

6) Sear ribs on both sides (2-3 hours combined depending on the temperature of your pit).

7) At this point wrap ribs in heavy duty foil.

8) Cook ribs until desired tenderness. (4-5 hours total time or when the internal temperature of the ribs reads 160-165 degrees F when using a meat thermometer)

9) Take ribs off the pit, unwrap and let rest for 5 minutes

10) Cut the ribs up and enjoy!!!