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!



Pastrami is the epitome of all salty meats, well renowned for its unique combination of intense flavor, incredible texture and one of a kind coloring. On the other hand, nailing the perfect recipe is often one of the most difficult things to accomplish in cooking. Not because of the extreme level of difficulty but mainly …

Mole BBQ Chicken Tacos

Street tacos are something much more epic than just a late night meal option. To start, the tortilla represents a canvas of endless possibilities. A canvas where a basic meat option such as chicken plays the role of both primary color and perspective. Grilled Corn Salsa and Avocado Crema finalize the perfect fusion of Mexican …


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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