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Before the Chicago native quit the family trucking business to become a full-time pit master, Ray Lampe spent 15 years testing different barbecue cooking styles, participating in competitions and shifting his growing interest in barbecue from a serious hobby into a career.

 

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Barbecue Rub #68
Barbecue Rub #68
This rub has great color as it cooks on the food. I like to put this one in the food processor until it’s finely ground....
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http://drbbq.com/smoked-pork-stea…d-whiskey-onions/
http://drbbq.com/smoked-pork-stea…d-whiskey-onions/
Pork steaks are slices of pork butt and a really tasty cut for the grill or smoker. They’re a good bargain, too...
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Bacon-Wrapped Pig Wings
Bacon-Wrapped Pig Wings
Who says pigs can’t fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! ....
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Chili-Rubbed Rib-Eye Steaks with Cilantro Butter
Chili-Rubbed Rib-Eye Steaks with Cilantro Butter
The rib-eye steak is the favorite of many a meat eater. Marbling is what makes a steak juicy and tender, and the rib eye has more...
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Pork Chop Noodle Soup
Pork Chop Noodle Soup
believe that pork chop noodle soup cures colds better than any other. Once you try using bone-in pork chops in your soup, you will become a convert....
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Peachy Baby Back Ribs
Peachy Baby Back Ribs
Everybody loves sweet, sticky barbecued ribs. These are a little different and served without barbecue sauce, but feel free to...
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