Southern Pride of Texas

Recipes & Cooking Guides

10 articles on smoker care, BBQ tips, industry news, and more.

Outdoor barbecue with hotdogs, sausages, potatoes, and chicken grilling on a sunny day.
June 24, 2026
Smoked Prime Rib for Steakhouse Volume: What Actually Works at Scale
How to build a profitable smoked prime rib program for steakhouse service — yield math, holding strategy, and the equ...
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Close-up view of juicy burgers sizzling on a flaming outdoor grill.
June 21, 2026
Smoked Prime Rib in a Steakhouse: Why It Works and How to Scale It
How to build a profitable smoked prime rib program for steakhouses using commercial rotisserie smokers, with real yie...
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Close-up of a charcoal grill emitting smoke, showcasing burning coals and outdoor cooking setup.
June 17, 2026
Why Your Steakhouse Prime Rib Program Needs a Smoker (And How to Build It Right)
A practical guide to adding smoked prime rib to steakhouse menus — yield math, timing, and why rotisserie consistency...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume) - Southern Pride of Texas | Smokers & Smoker Parts
June 11, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume)
How to build a smoked prime rib program for steakhouse volume — wood selection, temp control, holding protocol, and t...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Scale It) - Southern Pride of Texas | Smokers & Smoker Parts
May 11, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Scale It)
Production math, holding strategies, and equipment specs for running a smoked prime rib program that actually makes m...
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Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right - Southern Pride of Texas | Smokers & Smoker Parts
May 10, 2026
Why Your Steakhouse Should Be Smoking Prime Rib — And How to Scale It Right
A production-level guide to building a smoked prime rib program for steakhouses, with yield math, hold protocols, and...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right) - Southern Pride of Texas | Smokers & Smoker Parts
May 07, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right)
A practical guide to building a smoked prime rib program that works in a steakhouse kitchen—from yield math to holdin...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program) - Southern Pride of Texas | Smokers & Smoker Parts
May 01, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program)
A practical guide to adding smoked prime rib to steakhouse operations—equipment sizing, yield math, and the productio...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right) - Southern Pride of Texas | Smokers & Smoker Parts
April 29, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Actually Do It Right)
A practical guide to adding smoked prime rib to steakhouse menus using commercial smokers, with yield math, holding p...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program Right) - Southern Pride of Texas | Smokers & Smoker Parts
April 27, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Build the Program Right)
A practical guide for steakhouses adding smoked prime rib: equipment specs, yield math, holding protocols, and the pr...
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