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​Below, I have listed some tips on how to use our products and achieve the best results. These are tips that I have learned over the years by using both the Dry Rub for beef ribs or pork ribs & the BBQ Sauce while cooking for family & friends. Take a minute to read through them and try them out. 

I have also included some information for the Smoking enthusiasts. These are tips I have learned (sometimes the hard way) on meat selection & preparation, building a fire in the firebox and maintaining a constant steady fire. Consistency is the key when you are smoking any type of meat. The temperature needs to be maintained to ensure your entree will be done, tender & juicy when you are ready to serve it and chow down. 

Check out the BTU rating chart for Eastern Hardwoods. These are woods that I like to use from time to time. The higher the BTU rating, the hotter the fire and the longer the coals will last. Using wood from fruit trees can impart a very distinct flavor when used in conjunction with Oak & Hickory.

I have also included a Cooking temperature chart for all meats that you may grill or smoke. I like to use a Weber temperature gauge to check the cooking temperature for all thick cuts of meats. It's quick & very accurate.

Give them a try. Hope you enjoy your grilling/smoking adventure as much as I do!

Sauce & Rub Recommendations:

Copyright 2012: Billy Bub's | Sweet Spicy BBQ Sauce | All rights reserved.
1.) Sauce use for Grilling (Chicken, Ribs, Pork):

  • Sprinkle Billy Bub's Texas Dry Rub liberally on meat & work in by hand if necessary.

  • Cook entree until almost done, and then apply Billy Bub's sweet and spicy BBQ sauce taking care to turn & mop more sauce on every minute. (This Sauce contains Sugars & Syrups and will burn if exposed to heat for too long!) 

  • Turn every minute & reapply Sauce. This will give a sweet crusty coating!

  • Apply as many coatings as you desire.

Dry Rub Recommendations:

1.) Rub Use for Smoking Meat (Pork, Ribs, and Brisket):

  • Sprinkle Billy Bub's Texas Dry Rub liberally all over meat. Work in by hand if necessary.

  • Cover meat and put in refrigerator overnight.

  • Day of smoking, remove the meat and let stand at room temperature while getting the fire/smoker ready.

  • Place the meat on the smoker & smoke 3 - 4 hours. Wrap meat with aluminum foil for the remainder of the smoking time. Baste/Mop every 2 hours until done.
 2.) Rub Use for Smoking Poultry (Chicken and Turkey):

  • Create a Brine solution (many recipes are available on the internet) in a bucket and place the Poultry in so it is covered under the water level. Cover and refrigerate overnight. 

  • Remove the Poultry from the Brine and let drain & pat dry. Sprinkle Billy Bub's Texas Dry Rub liberally over the Poultry. Be sure to put some Dry Rub inside the Bird cavity if you are smoking the whole bird. Refrigerate until time to smoke.

  • Day of smoking Meat, remove the meat and let stand at room temperature while getting the fire/smoker ready.

  • Place the meat on the smoker & smoke 3 - 4 hours. Wrap meat with aluminum foil for the remainder of the smoking time. Baste/Mop every 2 hours until done.

3.) Rub Use for Grilling (Steaks, Burgers, Chicken & Pork Chops):

  • Check meat for tenderness by sticking a large fork in the meat. If the fork goes through the meat easily, tenderizer is not needed. If there is resistance sprinkle some tenderizer lightly on the meat.

  • Wet your hand and lightly spread water over the meat. This will pull the tenderizer into the meat as it dissolves in the water. Sprinkle Billy Bub's Texas Dry Rub liberally over the meat. 

  • Turn the meat over & repeat the above steps on the other side of the meat. Cover the meat & place in the refrigerator for about 1 hour prior to cooking. 

  • Cook your meat to your liking/doneness. 

4.) Rub Use for Grilling Chicken:

  • Sprinkle Billy Bub's Texas Dry Rub liberally on the chicken.

  • Cover the Chicken and allow it to stand in the refrigerator for about 1 hour.

  • Cooke to your liking/doneness.

Coal Management

For Grilling, If you have a charcoal grill, I recommend getting a charcoal chimney. This will get your coals hotter than you will every be able to just by piling up the coals and lighting them. Use Kingsford briquettes and let the coals get blazing red/white hot. Spread them out on one side of your grill. This will create a "Hot Zone" for searing and fast cooking and leave one side of the grill as a "Cool Zone" for items that cook faster. If you want smoke, soak some wood chips in water for a couple of hours. Just before putting your meat on the grill, drain the water off of the chips and spread the soaked wood chips just along the side of your hot coals. The chips that are on the coals will catch fire and cause the chips just off the coals to smolder slowly and smoke for the duration of your cooking process. If you have a gas grill, turn up the temperature to high to sear your meat, then turn down the temperature once you are done with the searing process. Use a stainless steel smoke box & wood chips to get smoke flavor in your meat with a gas grill.

For Smoking Meats, you want a bed of hot coals to start with. I recommend using dry hardwood, stacked in a lattice frame work in your firebox. Start your fire by dumping half a chimney of red/white hot charcoal over the wood. This will produce an instant fire and get you on your way to smoking much quicker. Wood has the advantage of imparting flavor to meat based on the type of wood used. Experiment with different types of hardwoods listed below to find out what your favorite combination is. Fruit woods can impart very distinctive flavors to your smoked meats. Give them a try!

I have included a list of wood (Eastern Hardwoods) and their BTU values for wood that I have used to smoke meat. The more dense the wood, the hotter the fire and longer the coals last. Take care when adding a chunk of Hickory to a established fire as it will raise the temperature of your fire 10 degrees Fahrenheit in a matter of a minute! There are several websites that show the BTU values for all woods, but these are the ones that I enjoy using as they impart a distinct flavor when smoking any type of meat.

Note: When smoking any meat, the temperature will slowly rise & level off for an hour or more. When this temperature plateau is reached, all the fat in the meat has been rendered out or melted. The temperature will remain constant while the connective tissue starts to breakdown. This will take one to several hours as the connective tissue is much tougher than fat and takes longer. When the connective tissue is broken down, the temperature will slowly start to rise again. Don't panic when you are smoking meat for the first time and temperature doesn't continue to rise and actually stays at the same temperature for an extended period of time. This is normal.

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Cooking Tips and Recommendations

Cook the best with our dry rub for beef ribs or pork ribs