Time for Fall and Football Cookouts
Bubba-Q-Boys rub in a bottle adds delicious flavor to any meat you’re smoking
By: Sheryl Sowell | Category: Restaurants | Issue: September 2014
Aiden, Avery and Addy, Bubba-Q-Boys “taste testers.”
Football and BBQ cookouts go hand in hand during the fall months. No one knows this better than Josh and Kristy White, who have been smoking meat for almost 8 years. The difference for them is that what started out as fun backyard BBQs turned into creating a competitive BBQ team that competes in three to four competitions a year and, most recently, began packaging their very own award-winning BBQ rub.
The White family team – known as Bubba-Q-Boys – consists of Josh, master chef; Kristy, presentation specialist; and their three kids, Addy (7), Aiden (5) and Avery (2), who happily serve as taste testers.
The team competes in five meat categories – ribs, pork shoulder, chicken, brisket and sausage – and has placed top ten in large competitions for their brisket, chicken, sausage and ribs. They’ve also become known for their signature side items such as cheesy potato casserole, smoked beans and coleslaw.
Each competition they attend requires preparation. Bubba-Q-Boys smoke their meat in their pull-behind custom-made smoker and the family stays the night in their pop-up camper.
“It’s quite the process getting ready for the competitions,” says Kristy. “We make our list, run to Sam’s, pack our bags, games, camper and smoker, and off we go. Our kids love to help set up and truly enjoy helping rub down the meat and watching it in the smoker. I’m pretty sure their favorite part is being our little taste testers. All three of our kids started eating ribs at the age of 1 and it’s their favorite.”
She says they found that their homemade BBQ rub did well in competitions and, with the approval of their friends, they decided to package it. After a few years of tweaking and modifying the formula they worked with a spice company in Edmond to package the Bubba-Q-Boys rub in a bottle.
“Smoking meat has become a pastime and hobby for many people, so we wanted to give the at-home smokers something to use,” explains Kristy. “The main ingredients are brown sugar, pepper, paprika, garlic salt, cayenne, cumin, and a few other secret elements. It’s a nice base to any meat, whether you’re smoking ribs and brisket or grilling chicken breast or even a burger.”
Kristy says they don’t just smoke meat for the competitions – they love cooking and have get-togethers with family and friends as often as possible to try new things.
“One of my favorites at home is pulled pork tacos, where you take a flour tortilla, fill it with pulled pork, shredded lettuce and diced red onion, then drizzle ranch dressing and BBQ sauce over it. You can even use leftover brisket for fajitas or in chili. We always find a way to make something new, and that always makes for delicious leftovers.”
The “Salty Sweet with Just a Little Heat” rub from the Whites is available in a 12-ounce bottle ($7.99) or a resealable 7-pound bag ($27.99). If you live in the Tulsa area, they offer a refill of your current Bubba-Q-Boys bottle for half price.
For more information, contact
Bubba-Q-Boys
(918) 638-0686
About Author Sheryl Sowell
Sheryl Sowell was born and raised in Tulsa, OK. She graduated from Will Rogers High School and received her Bachelor of Arts in English from Northeastern State University in 2007. She has worked for Value News as editor, writer and advertising copywriter since 2008. She enjoys meeting and interviewing people for Value News articles, learning about their backgrounds, and helping to promote their businesses and local events. In her free time, she enjoys reading, trying new recipes and crafts from Pinterest, attending concerts and sporting events, and spending time with family and friends. Sheryl lives in Tulsa with her fiancé Paul, their daughter Scarlett, and their two dogs, Gunner and Boo.
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