Smoke Junkie BBQ Recipes

All my BBQ recipes are exactly the way I prepared them for competition!!

St. Louis Style Ribs
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Remove thin membrane from back of ribs using a dry paper towel. Coat ribs with a light layer of table mustard, and add a heavy coating of Smoke Junkie Pork-N-Chicken rub, refrigerate for 2-24 hrs, the longer the better! Smoke or roast in the oven @250 for 3 hrs, spritzing with apple juice every 15 minutes after the first hour and a half. After 2.5 hrs wrap in tinfoil with 4 tbs butter, another layer of rub, and small amount of your favorite bbq sauce (if you prefer) Smoke/roast for another 1.5Hrs, unwrap (reserve juices) and finish Ribs for another 30 minutes.

Chicken Thighs

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Brine chicken thighs (optional) in 1/2 gallon of water, 1/4 Cup Salt and 1/4 Cup Smoke Junkie Pork-N-Chicken Rub for 3-24hrs. Remove from brine, pat chicken dry with paper towels and apply heavy coat of Smoke Junkie Rub and let sit as long as possible, up to overnight. Smoke, Roast or grill for approx 1hr.
Chicken WingsToss drumettes and flats (separated) in oil to lightly coat, apply heavy coating of Smoke Junkie Pork-N-Chicken Rub, let sit as long as possible before Smoking, Roasting or grilling.

Chicken Wings

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Separate drums from flats, season generously with Smoke Junkie Pork-N-Chicken Rub and let/marinate for as sit as long as possible. Smoke, bake or Grill wings until done. No sauce neeeded!

Pork Butt

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Rub Bone-in Pork Butt or Picnic Roast with table mustard, let sit for 3-24hrs

Add heavy Layer of Smoke Junkie Pork-N-Chicken Rub

Let sit as long as possible!! Refrigetate if needed.

Smoke or Roast @275 for 7 hrs
Wrap after 4 hrs w a mixture of Apple Juiee & butter. Finish to 195-200*

BRISKET
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275 @ for 12hrs
Point/flat for 7hrs
Trim brisket of large fat
Inject with marinade/Rub and let sit for an hour or more, wrap with foil in pan when brown @ approx 7hrs for whole, 3hrs for point/flat 3-4hrs to finish.
Cut (point) burnt ends off re-rub and smoke 1 hr in beef broth.
Pull brisket @195* LET REST**

My passion for cooking started at a very young age, cooking in restaurants, so it only made sense when I began my career in the fire service, that I became the Firehouse chef almost immediately. After cooking for my crews for many years, my passion led me to competition BBQ, where I developed my own rubs that friends & family always encouraged me to bottle...so I did! Enjoy!

Smoke Junkie BBQ Recipes

JUST GOOD BBQ!