“When you get done eating our ribs you have a yard full of bones, hence Boneyard BarbeQ,” says pitmaster Hank Houston on how he came up with the name. Learning the basics of BBQ from his dad, he then started to read articles, watch videos, and work with known BBQ professionals.

 

Along with teammates Leonard Rand and Shaun Fields, they decided to enter the Nevada Barbecue Association’s first Ribfest competition, just to see what would happen, and he got the bug to compete! Hank says ribs are his favorite meat to cook because he believes a great rib needs no sauce, has a nice bite and great flavor and that sauce should only be used as a condiment! That theory certainly must be working for him because he has won 2nd place Ribs 4th place Brisket, 2nd place chicken at the Logandale Fall Festival 2016, 1st place ribs NVBBQA Spring Training 2017 and the 3rd place Team of the Year Backyard Bbq Series in 2017.

 

Hank has acquired several smokers over the last couple of years, including 1 Oklahoma Joe reverse flow, 1 Oklahoma Joe offset, 1 Weber Smokey Mountain and a Pit Boss 800.

 

He offers this piece of advice to novice smokers…It’s BBQ. It is done when it’s done, don’t rush the cook. It may take longer at certain times than others, but the wait is well worth it if done right.