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1st Place Winner-Reaper Rub

National Barbecue News’ 2015 Rubs of Honor Winners



Reaper Rub Wins 1st Place!

Pulled Pork Recipe-The Smokehouse Boys

pork 6th out of 58

Pulled Pork Recipe
This is The Smokehouse Boys' award winning recipe! It falls off the bone and melts in your mouth with the most scrumptious flavors!
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11337 calories
319 g
4048 g
458 g
1413 g
161 g
5699 g
106993 g
281 g
0 g
241 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 11337
Calories from Fat 4129
% Daily Value *
Total Fat 458g
Saturated Fat 161g
Trans Fat 0g
Polyunsaturated Fat 39g
Monounsaturated Fat 202g
Cholesterol 4048mg
Sodium 106993mg
Total Carbohydrates 319g
Dietary Fiber 24g
Sugars 281g
Protein 1413g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. We prefer to use a Boston Butt cut of pork about 9-12 lbs.
For the pork shoulder rub
  1. 1/4 cup dark brown sugar
  2. 1/2 cup white sugar
  3. 1/2 cup paprika
  4. 1/3 cup garlic salt
  5. 1/3 cup kosher salt
  6. 1 tablespoon chili powder
  7. 1 teaspoon oregano leaves
  8. 1 teaspoon cayenne pepper
  9. 1 teaspoon ground cumin
  10. 1 teaspoon black pepper
  11. (Or just use Reaper Rub)
Pork injection
  1. 3/4 cup apple juice
  2. 1/2 cup water
  3. 1/2 cup sugar
  4. 1/4 cup salt
  5. 2 tablespoons Worcestershire
  1. Inject pork shoulder evenly with injection solution.
  2. Cover butt with olive oil to help the rub adhere.
  3. Apply a generous amount of rub onto meat. Take time to rub into the meat. This is a very important step for it is the basis for creating the “bark” at the conclusion of cooking.
  4. Place in a smoker and cook with indirect heat at 300 degrees. Use hickory and cherry wood to smoke.
  5. Once the internal temp of the pork hits 140 degrees, wrap butt in aluminum foil.
  6. Place half cup of apple juice or other fruit juice in foil before wrapping. This will help break down the meat and speed up the cooking time.
  7. Once internal temperature of butt is 195 degrees remove from cooker and let rest for 30 minutes before pulling. When done, the pork should pull off the bones easily.
  8. Serve with sauce and slaw, of course.
  9. Collect the trophy!!
  10. The Smokehouse Boys

In Memorial

In Memorial

 Jerry F. Valcik, founding member of the Smokehouse Boys Competition BBQ Team.

After moving to the US from Czechoslovakia  in the 1940’s, Jerry could be found working at his  smokehouse behind his house smoking Kielbasa, filling the neighborhood with the sweet wood smoke that he had become known for.

It was this image growing up that led to the formation of the Smokehouse Boys.

Our teammate, our friend, my grandfather.


Rest in Peace

2014 Maryland BBQ Bash!

Maryland State BBQ bash in Bel Air

The Smokehouse Boys — Maryland State BBQ Bash — August 8th and 9th, 2014

It’s that time of year again and the Smokehouse Boys will be competing at the Maryland State BBQ Bash once again.

Be sure to come by and say hello and you might get to “kiss a pig” while you’re there.

BBQ Pulled Pork-Reaper Rub


2013 Maryland BBQ Bash

The Smokehouse Boys are at it again this year! Come on over to the BBQ Bash in Bel Air, MD

to watch them cookin’ up some magic with their award winning “Reaper Rub!”

Having Fun With Friends at the 2013 BBQ Bash!







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Not JUST for Pork!

Reaper Rub is very tasty on many things:




Corn on the cob


Get creative and let us know how you like using it!


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2012-A Good Year For “The Smokehouse Boys”

2012 was a good year for the Smokehouse Boys. Our greatest accomplishment was finishing 6th in a field of over 58 nationally recognized BBQ competitors at the Bel Air BBQ Bash in August!

The team whose makeup include, Howard McComas IV, Al Ward, Charlie Harris, and Mike Casey plans to imporive on their standing as they
again go after the prize at this year’s Bel Air Competition:

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