I am very excited to now offer 4 quality Rub Seasonings. Years of trial and error has resulted in these delicious flavors. My all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
Ryne Pearson has showcased my rubs on his YouTube channel 
Description
I am very excited to now offer our first Quad Rub pack to the public. Years of trial and error has resulted in these delicious products. These all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
SELECT RECIPES
Baby Back Ribs
Pork loin ribs, commonly referred to as “Baby Back Ribs,” are renowned for their exceptional tenderness. Smoking them in a manner similar to St. Louis cut ribs can yield delectable barbecue. While the application of sauce at the conclusion of the cooking process is preferred, it remains optional. Preheat your smoker to a temperature of... continue reading
Beef Back Ribs
Beef back ribs, often called “Ribeye on a stick,” are one of the most delectable cuts of meat. Smoking them like pork ribs can result in some mouthwatering barbecue. Saucing them at the end of the cooking process is optional. Preheat your smoker to 250 degrees Fahrenheit. Today, I’ll be using a Pit Boss Pellet... continue reading
Smoked Brisket
Fire up smoker to 275°. Pat brisket dry, trim, then add a small binder of olive oil then liberally coat with BYBBQ Mild Original. Smoke 275° for 3-4 hours or internal reaches 180°. Put in foil boat and continue to smoke for 1-2 hours or internal is over 200° and probe tender. Let rest on... continue reading
Smoked Turkey
It's turkey season and time to smoke the best turkey you have ever cooked. This cook will be the star of the show but does take time to prep so plan way ahead of time. Note the best size turkey to buy is between 12-14 lbs. Anything bigger will take longer to smoke and tends... continue reading
Smoked Tri-Tip
WELCOME: This is my flagship go-to cook that pleases the crowd every time. The result is super tender beef that will taste amazing and melt in your mouth. Yes, this is not your typical Tri-Tip cook which is why you need to give it a try today. Total cook time should take about 1.5 to... continue reading
Pork Belly Brisket
Fire up smoker to 275°. Pat pork belly dry and add a small binder of olive oil then liberally coat with BYBBQ Mild Original. Smoke 275° for 3-4 hours or internal reaches 180°. Put in foil boat and continue to smoke for 1-2 hours or internal is over 200° and probe tender. Let rest on... continue reading
Carne Asada
Combine the orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, jalapeno, garlic, and BYBBQ Mild Original in a large mixing bowl and whisk together until it is well blended. Save ⅓ cup of the marinade in a covered container in the refrigerator. Combine the remaining marinade and steak in a large... continue reading
Pork Belly Burnt Ends
Fire up smoker to 275°. Cut into 2 inch squares, pat pork belly dry and add a small binder of olive oil then liberally coat with BYBBQ Mild Original or BYBBQ Sweet Honey (or your favorite low sodium rub). Smoke 275° for 3-4 hours or internal reaches 180°. Mix 1/2 cup Kinders Mild BBQ (Amazon)... continue reading
Fire Roasted Wings
Fire up the grill to 400°. Rub wings with BYBBQ Mild Original or BYBBQ Sweet Honey. Once coals are fully heated put wings directly over the fire and cook 20 minutes. Flip wings and repeat until internal temperature reaches 175-185°. Remove from grill and rest a few minutes then enjoy. INGREDIENTS: (1) Large Pack of Whole... continue reading
Rotisserie Chicken
DAY 1: Wet brine 24 hours with water and salt. No need to heat up when it’s just salt. Just make sure the water is chilled to 40° or colder before putting the chicken in. DAY 2: Fire up the Smoker with charcoal in back half of the basket and 2 chunks of hickory on... continue reading
Smash Burgers
Fire up the grill to 400° and place soapstone or griddle over grates. Smash four 4oz of beef on to parchment paper then season liberally with BYBBQ Mild Original. Once the soapstone or griddle reaches a surface temp of 500° place burgers on. After a few minutes flip the burgers, add the cheese and remove once... continue reading
John Urban –