MEATS

Pulled Pork

Dry rubbed with ResQ-BBQ Pork Rub (blend of 8 spices), injected with an apple juice based marinade, slow smoked and mopped.  Smoked with hickory wood.

Pulled Smoked Chicken

Dry rubbed with ResQ-BBQ Chicken Rub, then slow smoked with hickory wood.

Beef Brisket

Dry rubbed with ResQ-BBQ Brisket Rub (blend of 10 spices) then injected with a special marinade, slow smoked and mopped for 10+ hours with hickory wood.

Beef Brisket Burnt Ends

After smoking for 10+ hours, the point of the brisket is removed, cut into 1” squares, glazed and smoked for another 2 hours. {Limited Availability}

Ribs - Dry rubbed with ResQ-BBQ Rib Rub and slow smoked with hickory wood.

Pork Baby Back

St. Louis Cut

Beef Ribs - Dry rubbed with ResQ-BBQ Beef Rub and slow smoked with hickory. 

Short Ribs

Big ‘Meat’ Bones {Limited Availability}

Pastrami - Cured and rubbed with ResQ-BBQ Pastrami Rub (blend of 8 spices) then slow smoked and mopped for 10+ hours with hickory wood.

ResQ Chicken - Wet rubbed with either a spicyrub or our ResQ BBQ Sauce and smoked to perfection. (Legs, Whole Wings, or Thighs)