Alright. If you’re in Bulverde and you’re feeling a little fried mentally (or just tired of cooking the same two things on repeat), this is the kind of cook that actually helps. Not because it’s “fancy.” More because it gives your brain something simple to focus on for a few hours and you end up with food that tastes like you tried way harder than you did.
I’m going to walk you through a meal lineup that hits all the moods:
- Smoked sea bass when you want something clean and almost relaxing
- A Reverse Seared Steak when you need that “I’m back in control” energy
- St Louis pork ribs when you want something that feels like a weekend even if it’s a Tuesday
And yeah, we’ll keep it real. No chef talk. No “flavor profile” nonsense. Just what works.
(Also, if you’ve ever watched any of the Rogue BBQ Cookers stuff online, this is very much in that lane—simple methods, solid technique, and no panic.)
First, stop trying to cook everything at the same time
This is where most people mess up. They’ll throw ribs on, start steak, and then suddenly remember the fish… and now it’s chaos. And the whole point of cooking like this is to calm down, not spiral.
Here’s the rhythm that keeps you sane:
Ribs go on first.
Then steak.
Fish goes last.
Because ribs are the slow friend that takes forever to get ready. Steak is flexible. Fish is quick and delicate and doesn’t forgive you if you ignore it.
The ribs: St Louis pork ribs that don’t turn into dry sadness
If you want St Louis pork ribs that come out tender without falling apart into mush, you need two things:
- steady heat
- patience you don’t have to “work” for
Quick trim + simple seasoning
If your ribs have a giant flap or loose bits, trim them off. Don’t overthink it. You’re not doing surgery.
Seasoning: keep it basic. Salt, pepper, paprika, garlic powder.
You can use a sweet rub too, but honestly, a lot of sweet rubs burn or get weird if you cook hot.
If you want one extra move that actually helps:
Light coat of mustard as a binder. You won’t taste it later.
Smoker setup
If you’re in South Texas, you already know wind and temperature swings are real. Don’t chase perfection. Just aim for steady.
- Smoker temp: 250°F
- Wood: oak or pecan (both work great here)
Put the ribs on, bone side down. Leave them alone for a while. Like… actually leave them alone.
Spritzing (optional, but helpful)
After about 90 minutes, you can spritz every 30–45 minutes if you want.
Apple juice + water works. Or just water. You’re not baptizing them. Just a light spray.
When are they “done”?
Forget exact time. Go by feel.
Usually you’re looking at 4.5 to 6 hours, depending on thickness and smoker mood.
Signs they’re ready:
- Meat pulls back from the bone a bit
- Rack bends easily when you lift it
- Toothpick slides in with almost no resistance
If you want to wrap them for tenderness, do it around the 3-hour mark.
Foil + a little butter + a splash of apple juice is fine.
But don’t wrap too early. That’s how you get that “steamed rib” thing. Not my favorite.
Reverse Seared Steak: the easiest way to feel like you know what you’re doing
A Reverse Seared Steak is basically the stress-free way to cook steak. You bring it up to temp slowly, then you blast it at the end for the crust.
So instead of guessing and flipping and poking it every 10 seconds… you just relax.
Pick a steak that can handle it
This works best with thick steaks. Like 1.5 inches or more.
- ribeye
- strip
- filet (works, but less exciting)
Season it with salt and pepper. That’s enough.
If you want garlic powder too, sure. Just don’t turn it into a rub brick.
Low and slow first
Put the steak in the smoker (or oven) at 225°F.
Cook until internal temp hits:
- 115°F for medium-rare
- 125°F for medium
Pull it off and let it sit 10 minutes.
This little rest helps a lot, and people skip it because they’re hungry.
Now the sear
You want high heat. Like mean heat.
Cast iron pan, grill grate, whatever you’ve got.
Sear 60–90 seconds per side.
Hit the edges too if you’re feeling responsible.
Done. That’s it.
If you’re trying to do this while ribs are smoking, it fits perfectly. Steak doesn’t need your full attention until the last 5 minutes.
Smoked Chilean Sea Bass (yeah, it sounds fancy… but it’s actually simple)
Let’s talk Smoked Chilean Sea Bass for a second.
This is one of those things that makes people go, “Wait… you made THAT at home?”
But it’s not hard. It’s just delicate. You have to treat it like fish, not like brisket.
Also quick note: some folks call it “Chilean sea bass,” some just say smoked sea bass. Either way, same idea. Soft, buttery fish that’s unreal when you don’t overcook it.
What you need to not mess this up
- Thick cuts if possible
- Skin-on is great (more forgiving)
- Gentle smoke, not heavy smoke
Seasoning should be simple. Fish doesn’t need 12 spices.
Try:
- salt
- black pepper
- a little garlic
- lemon zest if you have it
Optional but honestly worth it: brush with melted butter before it goes on.
Smoking temp + time
Keep it around 200–225°F.
Fish cooks fast. Like, way faster than your brain expects.
You’re aiming for internal temp around:
- 125–130°F for moist, tender fish
- You can go to 135°F but it starts drying out
Depending on thickness, it might only take 25–45 minutes.
How to know it’s ready without overthinking it
If you gently press it and it flakes easily, you’re good.
If it starts leaking white stuff (albumin), you’re pushing it a little hot. It’s still edible, just not as pretty.
Pull it early rather than late. Carryover heat will finish the job.
Texas beef ribs and bbq chicken halves (if you want to add a “real Texas” option)
I know your main menu is fish + steak + ribs. But since you’re in Bulverde, I’d be weird if I didn’t at least mention texas beef ribs and bbq chicken halves.
Because sometimes you don’t want seafood. You want meat that makes you sit down and stare at the plate for a second.
Texas beef ribs
They take longer. They cost more. They’re worth it when you want a full-day cook.
If you’ve got a Saturday with nothing going on and you want that “smoke all day” vibe, beef ribs are the move.
BBQ chicken halves
These are underrated. People overcook chicken constantly because they’re scared of it.
Chicken halves are easier than pieces because they cook more evenly.
Smoke them around 275°F, finish with a crisp-up over direct heat if you want.
Timing the whole cook (so you’re not stressed)
This is the part people always ask for, so here’s a real-life schedule.
Let’s say you want to eat around 6:30pm.
- 11:30am – ribs on at 250°F
- 4:30pm – steak goes on at 225°F
- 5:15pm – steak comes off (rest)
- 5:30pm – steak sear
- 5:45pm – sea bass goes on at 200–225°F
- 6:15pm – sea bass comes off
- 6:30pm – eat
That gives you breathing room. And breathing room is the whole point.
A quick word if you’re emotionally exhausted (because yeah, I saw that)
If you’re tired in that deep way… like your body’s doing the day but your brain feels behind you… cooking can either help or make it worse.
This kind of cooking helps when you treat it like a process, not a performance.
You don’t need to impress anyone.
You just need a win you can taste.
And honestly, something about tending a smoker for a few hours, even casually, can bring you back down to earth.
FAQs (Real questions people actually ask)
1) Do I really need a smoker for this?
No. Ribs are harder without one, but steak and sea bass can be done in the oven and finished on a grill or pan.
2) What’s the biggest mistake with St Louis pork ribs?
Cooking too hot and trying to rush them. They get chewy and dry fast.
3) My ribs look done but they’re tough. Why?
They’re undercooked. Tough ribs usually need more time, not less.
4) Should I wrap ribs or not?
If you like softer ribs, wrap. If you like a firmer bite and better bark, don’t.
5) Reverse sear… do I flip the steak while it smokes?
You can, but you don’t really have to. It’s not that serious.
6) What internal temp should I pull the Reverse Seared Steak at?
115°F for medium-rare, 125°F for medium. Then rest and sear.
7) Why does my steak get gray instead of a crust?
Not enough heat at the end. The sear has to be hot and fast.
8) Can I do sea bass on a pellet grill?
Yep. Pellet grills are actually great for fish because the smoke is lighter.
9) How do I keep smoked sea bass from drying out?
Lower temp, pull earlier, and don’t walk away. Fish goes from perfect to dry fast.
10) What’s that white stuff coming out of the fish?
Albumin. It happens when fish cooks too hot or too long. Still fine to eat.
11) Is Smoked Chilean Sea Bass hard to cook?
Not hard. Just fast. It’s more “pay attention” than “difficult.”
12) Can I cook ribs and steak at the same time?
Yes. That’s actually a great combo. Ribs stay on, steak goes on later.
13) What if I only have one grill?
You can still do it. Ribs first, then steak, then fish. Just don’t overlap the fish with the hottest part of the cook.
14) Where do texas beef ribs fit into this?
They’re the “all day” version. If you want a weekend cook, swap pork ribs for beef ribs.
15) Do bbq chicken halves take as long as ribs?
Nope. Chicken halves cook faster. Usually 1.5–2.5 hours depending on temp.