Rediscovering an American Tradition
Our journey began in the summer of 2014, we recognized the need to create the perfect flavor combinations in our original savory BBQ meats. For this reason, we developed our own 16 spice rub and sweet or spicy BBQ sauce that compliments everything. All of the meat is fresh and natural farm raised, grass-fed and prepared in house. We take pride in our BBQ, so we want to capture the flavor that hardwood smoke provides our meats using hickory, cherry, apple, and maple. We expanded our menu and added a variety of artisan meats that have lost their homemade presence.
Time has erased the scratch made delicacies such as pastrami, ham, beef tongue, and aged cured meat and are now produced in facilities where they contain preservatives. We have brought back the flavors of these products, but at our elevated, homemade quality. It takes more time and more work to get our BBQ to the standard we value, but for us it is not an option. You will find this evident in the methods in which we prepare our meats. All of our meats and BBQ sauces are gluten free.
We are among the few true BBQ places that cook the St. Louis pork spare ribs in two very different, yet equally tantalizing ways.
St. Louis Smoked Ribs: In this method, we evenly spread our original Smoky Rock BBQ dry rub over the St. Louis cut and allow it to rest for forty-eight hours to allow the flavors to infuse. Next, we slow smoke them for 6-7 hours, and apply apple juice in the process to perfect the quality. The final product is a harmony of flavors that go deep, all the way to the bone.
NY Style Wet Ribs: Unlike its counterpart, this style in cooking the St. Louis cut does not include smoking or a rub. Rather, we slowly roast the ribs in a medley of flavors that preserve its natural integrity. After a quick finish on the charcoal grill and light saucing, the NY style ribs provide you with the fall off the bone tender experience that many individuals seek. When trying these for the first time, consider: do you prefer the added smoky flavors that reside in southern BBQ influenced Smoked Ribs, or would you rather have the fall off the bone experience that the NY Style Wet ribs provide. (*Cannot decide? Try both with a whole rack of composed of both types, half smoked and half wet.)
Smoked Baby Backed Ribs or Beef Ribs: Recently added.
Brisket: We take the time to ensure our brisket can be the best it can be. Its cooking process starts off with a 48 hour brine to sharpen the flavor of the meat, and after, we apply our dry rub and slow smoke it for 14-16 hours. The slow cooking process that brisket undergoes ensures its tenderness and irresistible, pungent bark. We slice our brisket thin, if you prefer a different texture try our brisket end cuts which give the texture of meat chunks, the flavor of the smoked bark on the meat, and finished in BBQ sauce.
Smoked Sausage (Hot or Sweet): The rich flavor that sausage already holds is enhanced and smoked to perfection. After, it is finished off on the charcoal grill.
Chicken: Our whole chicken is evenly covered with our rub and is given time for those flavors to develop in the smoker, up to four hours. (*Pink is the sign of smoke.)
Turkey: We take our lean turkey breast and spread our rub evenly around it. Later we slow smoke it and finish it off in the oven. We carve our turkey into thin slices.
Ham: Homemade ham takes time to make and we give it just that. The process begins with a 14-day brine followed by time in the smoker. We take pride in our final product given it holds no preservatives and has that light pink color that ham is known for. Our ham is sliced thin.
Pastrami: The way it should be – exceptionally fresh, moist and tender and full of flavor, not chemicals. Our pastrami is perhaps one of our most valued gems. It holds a deep, red color that is backed by its rich flavor. It undergoes a 14-day brine and is slowly smoked. Not over salted, no preservatives and a unique flavor make our pastrami memorable. Similarly to brisket, pastrami is sliced thin as well.
Pork Belly: Brined for 7 days and already rich in flavor, our pork belly reaches a crisp finish on the charcoal grill.
Age Cured Meat: Smoky Rock BBQ embraces traditional methods of dry curing and aging meat that require the artisan delicacy of cooking the meat with spices. The process takes 3 to 6 months, and the result holds no preservatives. Try our aged cured sampler or exclusive cuts of beef for Dinner, both are sliced super thin.
Parties over 7 are subject to 18% gratuity.
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