BBQ Dry Rubs

PitMaster Approved

Since we can’t physically prepare our BBQ for everyone, everywhere, all of the time, we figured the next best thing was to offer our line of specialized BBQ Dry Rubs to all BBQ aficionados around the world. We use all of our own BBQ Dry Rubs in all of our recipes to layer extraordinary flavor profiles on top of one another. Our objective in exclusively using our unique dry rubs is to cultivate and carry on a BBQ culture that the entire state of Kentucky can be proud of!

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Pork Bahn Mi

I can still remember the first time I had an authentic Banh Mi. To say it was anything short of a life changing experience would be an outright lie. Never had I experienced such a perfect balance of flavor, texture and aroma from a food item. The combination of pickled vegetables, fresh cilantro, grilled pork …

Tandoori Chicken Kabobs

Indian cuisine is one of the most naturally transcendent foods in the world. To put it short, Indian food is what happened when a number of other highly sought after ethnic varieties combined to create one massive super cuisine. As a featured dish, each bite of Tandoori Chicken is like an explosion of various flavors …

Pork Spareribs

Throughout the history of BBQ, spareribs have always served as the less desired option as it pertains to pork ribs. Nowadays it looks as though the tide is finally beginning to shift as spareribs are trending towards a more level playing field with their baby back counterparts. To put it simply… you just get more …

#BBQtacos

If it isn’t obvious by now, at The Smofried BBQ company we love great BBQ. We also have a soft spot for tacos. So we figured why not put the two together! Sure, others have done it before us but we’ve been hard pressed to find another establishment that hangs its hat on the taco. So that’s what we decided to do a couple of years ago. We set out to create a flavorful, colorful and powerful combination of two of the greatest things known to man… BBQ + Tacos!

The BBQ Manifesto

I first fell in love with BBQ after tasting some of the goodness from the guy across the street from First Baptist Church in J-Town, Kentucky. After our Saturday morning basketball games this guy would be across the street with the biggest BBQ pit that I’d seen at the time serving two inch pork chop sandwiches for $3 a piece. There was something about the deep charcoal smoked taste that until this day I have not managed to forget. I’d be lying if I were to say that I haven’t spent a sizable number of years trying to replicate that very taste in my own BBQ endeavors, to no avail.

Fortunately in trying to replicate those flavors I’ve managed to develop some of my own methods and strategies for creating some of the best BBQ I’ve ever tasted. So in the end it’s turned out to be a win-win situation for myself and those closest to me.

Over the past five years I’ve seen my level of BBQ cooking explode in effectiveness and I must say that most of it has been brought on by continually refining my core processes. The core processes include fire, smoke, flavor, timing and temperature. I find that whenever I am able to dial in on each one of those processes I produce some of the best BBQ known to man… at least this man!

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