Texas' only Red River Rivalry solace is a barbecue repeat

Texas repeats as barbecue champion at the second annual Red River BBQ Shoot in downtown Dallas.
BY DANIEL PUMA Modified: October 17, 2012 at 12:41 am •  Published: October 16, 2012
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A blend of smoke from three different types of wood married with Garrett's spice rub, a recipe he perfected over many years, to give the ribs an incredible depth of flavor. The ribs were finished with a sweet sticky glaze, which created a complexity of tastes and textures.

These are the kind of ribs that come from someone with years of experience and patience to find barbecue nirvana.

“I am not a chef,” said Garrett. “I am a pitmaster. It's not a hobby, it's an addiction. I have my blood transfused with barbecue sauce.”

Feeling confident after a successful showing for the judges, Garrett began the next day cooking more than 150 slabs of pork spare ribs.

“The first day was friendly and everyone helping everyone,” said Garrett on Friday. “Today, the smack talk has started.”

Garrett has been with Coach's restaurants since March, after retiring from careers with the military and Hewlett-Packard. When Emerging Brands Inc. bought Coach's Restaurant, they wanted to install a true barbecue pitmaster. While the other locations have been sold, the Bricktown location is where you can get Garrett's food.

“I now get to do what I love,” Garrett said.

Garrett beat out fellow Oklahomans Robby Corcoran of Burn Co. BBQ in Tulsa, Terel McNac of Steve's Ribs in Edmond, and Bill Ritter of Mud Creek BBQ in Ringling.

You can try Garrett's championship ribs at Coach's in Bricktown, 20 South Mickey Mantle Dr., seven days a week. On weekends, if you're lucky, Garrett sometimes serves burnt ends.


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