Award-Winning BBQ. Unforgettable Events: (713) 557-9609

Napo's Mobile Bar-B-Que
Napo's Mobile Bar-B-Que
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Our Kitchen

Napo’s has created its own signature brand by providing a good product and excellent service to our clientele. We believe that 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 the 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.

Two racks of roasted ribs with visible bones, in aluminum foil pans

Fresh From the Smoke Pit

Fresh From the Smoke Pit

Fresh From the Smoke Pit

A plated meal with a rack of lamb, a sliced lamb chop, rice, and roasted carrots

All the Sides and Fixins

Fresh From the Smoke Pit

Fresh From the Smoke Pit

A large, black reverse flow smoker trailer with a white roof parked on a concrete slab

Catering Available

Fresh From the Smoke Pit

Catering Available

The Ultimate Brisket Mac & Cheese

Brisket Mac & Cheese

    Recipe of the Month

    ​Napo's Smoked Ribs

    Multiple racks of raw ribs generously seasoned with a reddish-brown rub
    Several racks of seasoned raw ribs cooking on grates inside a smoker
    A gloved hand tending to two large racks of smoked ribs on a grill inside a smoker

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


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


    2) Start a fire in the pit.


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


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


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

    5) Place ribs in the 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!!!

    Two large cuts of seasoned meat, possibly ribs or pork butt, wrapped in foil inside a smoker
    A cooked rack of St. Louis style ribs with a reddish-brown rub, next to a knife on a cutting board
    A large aluminum tray filled with cut pork ribs, showing pink smoke rings

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    Napo's Mobile Bar-B-Que

    (713) 557-9609 | napo@douglastribe.net

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