Recipes | anonymousqbbq.com

AnonymousQ Recipes

Smoked St Louis Ribs

Ingredients

· St Louis Style Ribs

· Disruption Spicy All purpose Rub - light

· Blues Hog Sweet and Savory Rub - medium

· Disruption Grilling dust - medium

Extra ingredients during the wrapping in foil:

· 1/2 cup Kerri Gold Butter or Parkay

· 1/2 cup Brown Sugar

· 1/2 cup Apple Juice

Instructions

1. Prepare the ribs by removing the membrane.

2. Grab a bowl and mix the brown sugar, paprika, ground black pepper, kosher salt, garlic powder, onion powder, and chili powder.

3. Or use commercial rubs listed above

4. Use the rub to season both sides of the ribs. Be sure to use enough that both sides will be covered.

5. Preheat your smoker to 275F and add in some wood chunks. For this recipe, I used hickory and cherry wood.

6. Place the ribs into the smoker and let them cook for 2 hours.

7. After 2 hours or you have a mahogany color.

8. Cut two pieces of aluminum foil to double-wrap ribs.

9. Meat side down in foil, add in the liquid butter, brown sugar, and apple juice on the meat side of the ribs. Then the ribs in foil. Put them back into the smoker and let them cook for 1.5 to 2 hours.

10. Use a toothpick and probe ribs. The toothpick should slide into the rib like warm butter.

11. Unwrap the ribs and glaze them with your favorite BBQ sauce. I use 50/50 Blues Hog Original and Blues Hog Tennessee Red . Leave the ribs unwrapped and place them back into the smoker for 10 – 15 minutes to set BBQ sauce.

Sprinkle Big Poppa Smokers - Happy Endings Finishing Rub.

Enjoy!

Dino Plated Smoked Beef Ribs

Ingredients

· 1 rack Choice or Prime Beef Chuck Ribs, (approx 4 lbs)

· Trim fat cap to expose meat

Rub

AnonymousQ Disruption All Purpose -medium coat
AnonymousQ Disruption Beef and More - medium coat
AnonymousQ Disruption Grilling Dust - Light coat

Spray & Mop Ingredients

8 oz of beef broth

2 oz Lea Perrins Worcestershire Sauce

4 oz of Dill pickle juice

mix and place in spray bottle

Parkay Squeeze butter or Kerri Gold Butter melted

Instructions

1. Rub the ribs with Worcestershire Sauce and then generously apply Disruption Rubs the rub to the surface of the meat

2. Use 3 – 4 chunks of hickory and cherry wood

3. Smoke the ribs at 275 degrees for 4.5 hours, or until dark mahogany color.

4. Spray Beef rib with beef stock every 45 minutes during the smoking process

5. ½ hour before pulling off smoker apply Parkay squeeze butter

6. Wrap the ribs in pink butcher paper (aluminum foil will work) the internal temperature hits 198 to 203 degrees or probe tender.

7. Let Beef Ribs rest for one hour in a well-insulated cooler, vent after 30 minutes.

8. Slice the ribs between each bone and serve!

Enjoy!

Cherry Smoked Pork Belly with Mango & Pineapple Jalapeno Salsa

Ingredients
5lb. Pork Belly, skin removed (leave some fat)
Disruption All Purpose Spice Rub

Disruption Beef & More Rub

Disruption Grilling Dust

Apple Juice to Spritz
Taco tortilla

Chopped Cilantro

1 Cup Goat Cheese

Mango & Pineapple Salsa
1 cup diced fresh mango & 1 cup fresh pineapple
½ red onion diced
1 jalapeno, sliced
1 cup cilantro, chopped
1 whole lime, juiced2 tbsp olive oil
Sea salt to taste
Mix all ingredients in a bowl set aside.

Instructions

1. Preheat Pellet cooker or smoker to 275°F. Add cherry pellets or cherry wood splits
2. Coat pork belly fat with yellow mustard as a binder
3. Apply medium coat Disruption Spicy Ap rub, Disruption Beef & More and then Disruption Grilling Dust
4. Place pork belly fat side up on your smoker insert temperature probe. Spritz with Apple Juice after 1 hour and then every 30 minutes. Once Pork belly reached 165 degrees, wrap in foil until internal temperature reached 202 – 204 degrees
5. Let pork belly rest 30 minutes.
6. Slice and build your tacos with pork belly and mango salsa, and goat cheese! Enjoy.

Grilled Ribeye Steak

Ingredients

· 1 Choice or better boneless rib eye

· Trim fat at the bottom of the spinalis

Rub

AnonymousQ Disruption All-Purpose Spicy Rub - light coat
AnonymousQ Disruption Spicy All-Purpose Rub - medium
AnonymousQ Disruption Beef and More - medium coat
AnonymousQ Disruption Grilling Dust - Light coat

Spray & Mop Ingredients

Optional - Mix 14 oz of beef broth with Moo Magic or Wicked pig marinade till steak is tender

Add 5 drops of Lea Perrins Worcestershire Sauce on both sides

Lightly season sides around steak and both sides with Disruption Ap rub
Apply medium Coat of Disruption to both sides pat into steak, do not rub
Apply medium coat of Disruption Beef & More to both sides of steak
Apply light coat of Disruption Grilling dust to both sides.
Let steak sit out 1 hour before putting on your grill.

Instructions

1. Scrape grill and spray with avocado oil.

2. Heat Gas Grill to 400 to 450 degrees. Turn grill down to medium heat. Spay Avocado Oil on grates, watch flames as you spray

3. Place steak on grill for 4 minutes, repeat on other side.

4. Turn the right side of your grill down to low and place steak on the right side.

5. Pull steak at your desired temperature. Keep in mind your steak will rise 4 to 8 degrees.

6. Rare 125 degrees, Medium Rare 135 degrees, Medium 145 degrees, Medium Well 150 degrees and Well done 160 degrees.

7. Let steak rest for 8 to 10 minutes!

8. Enjoy!

Disruption Game Day Chili

When the crowd is loud and the stakes are high, this chili brings competition-level flavor to every bowl. Built with Award-Winning Disruption Rubs — it’s bold, balanced, and built to dominate. 🏆

Ingredients:

5 strips uncooked bacon, chopped
1 large yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 lb ground beef (90% lean works best)
2 Tbsp Award-Winning Disruption Chili Seasoning & Marinade 🌶
1 Tbsp Award-Winning Disruption All-Purpose Rub ✨
2 Tbsp light brown sugar
1 ¼ cup beef broth
15 oz can dark red kidney beans, rinsed & drained
15 oz can black beans, rinsed & drained
14.5 oz can fire-roasted diced tomatoes or whole unpeeled (drained)
¼ cup tomato paste
1 Tbsp Worcestershire sauce

Instructions:
1️⃣ Cook bacon until crisp, set aside.
2️⃣ In the same pot, sauté onion, bell pepper & garlic until softened.
3️⃣ Add ground beef, cook until browned. Drain excess grease.
4️⃣ Stir in Disruption Chili Seasoning, Disruption All-Purpose Rub, and light brown sugar. Let the spices bloom 🔥.
5️⃣ Add broth, beans, tomatoes, green chilis & tomato paste. Stir well.
6️⃣ Simmer uncovered 30–40 minutes until thick and bold.
7️⃣ Stir bacon back in before serving.

🏈 Game Day Tip: Pile it high with sour cream, shredded cheese, or jalapeños for the ultimate touchdown bowl.

💥 One bowl. One bite. The Flavor They Won’t See Coming. 💥

Smoked Beef Tomato Ditalini Soup

Ingredients

1½ lbs smoked beef chuck roast, shredded or chopped
– or –
1 lb 90% lean ground beef
1 medium onion, diced
3 medium carrots, diced
4 stalks celery, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups beef broth
4 small sprigs fresh thyme
2 cups baby spinach, stems removed
1.25 cup ditalini pasta
1 tablespoon olive oil
2 tablespoons Award-Winning Disruption All-Purpose Rub
1 tablespoon Award-Winning Disruption Beef & More Rub
Freshly grated Pecorino Romano cheese, for topping
Fresh parsley or basil for garnish

Prepare the Beef:
- If using smoked chuck roast:
  Smoke a seasoned chuck roast with Disruption Award-Winning Meat Primer, Brisket Rub, and Epic All-Purpose Rub at 275°F.
  Wrap after 2 hours and continue cooking until probe tender (about 4–5 hours).
  Let rest, then shred or chop roughly.
- If using ground beef: You’ll brown it directly in the Dutch oven in Step 2.
Build the Flavor Base:
In a large Dutch oven, heat olive oil over medium heat.
- If using ground beef, add it now and cook until browned, breaking it apart as it cooks.
- Add diced onion, carrots, celery, and garlic. Sauté 4–5 minutes, stirring often, until vegetables are softened and aromatic.
Add the Smoked Beef or Ground Beef:
If using smoked chuck roast, add it to the Dutch oven now. Stir to combine with the sautéed vegetables, letting the beef warm and release its smoky richness.
Add Crushed Tomatoes, Broth & Thyme:
Stir in crushed tomatoes, 4 cups beef broth, and 2 sprigs fresh thyme. Mix well to combine.
Layer in the Disruption Flavor:
Add 2 tablespoons Award-Winning Disruption All-Purpose Rub and 1 tablespoon Award-Winning Disruption Beef & More Rub.
Stir thoroughly to infuse that deep, bold, beefy flavor throughout.
Simmer:
Reduce heat and simmer uncovered on low for 45–60 minutes, allowing the thyme to gently infuse the broth and the flavors to meld.
(Remove thyme sprigs before adding pasta.)
Add Pasta:
Stir in ditalini pasta and cook until tender, about 10–12 minutes.
Add Spinach:
Stir in baby spinach (stems removed) and cook just until wilted, 1–2 minutes.
Serve:
Ladle into bowls, top generously with freshly grated Pecorino Romano cheese, and garnish with parsley or basil.
Enjoy the deep, smoky, beefy tomato flavor built to dominate.

Finish each bowl with a sprinkle of Disruption All-Purpose Rub or a few extra shavings of Pecorino Romano for that competition-level umami finish.

#AwardWinningDisruptionRubs | #TheFlavorTheyWontSeeComing | #BuiltToDominate

Disruption Chicken Pop Tarts

Flaky. Creamy. Bold. The Ultimate Comfort-Bomb.
Disruption Chicken Pop-Tart Pot Pies take classic chicken pot pie and flip it into a handheld flaky pastry loaded with creamy filling and 2 full tablespoons of Award-Winning Disruption flavor. Perfect for weeknight dinners, parties, tailgates, or holiday appetizers.

Ingredients

Filling

1 tbsp unsalted butter
½ yellow onion, finely chopped
1 clove garlic, minced
⅓ cup baby carrots, sliced
Thyme (optional)
Sage (optional)
1 tablespoon Award-Winning Disruption All-Purpose Rub
1 tablespoon Award-Winning Disruption Beef & More Rub
¼ tsp cayenne pepper (optional)
¼ cup all-purpose flour
½ cup chicken or vegetable stock
1 cup heavy cream or whole milk
⅔ cup potatoes, finely diced
1 cooked chicken breast or rotisserie chicken breast, shredded or chopped

Tarts

4 sheets frozen puff pastry, thawed
1 egg, beaten
Flaky sea salt (optional)
Fresh parsley (optional)

Instructions

1. Make the Filling

Melt butter in a stock pot over medium-high heat.
Add onions, garlic, and carrots; sauté 3–5 minutes until softened.
Add corn, peas, optional thyme & sage, Disruption All-Purpose, Beef & More, and cayenne. Cook 2–3 minutes.
Stir in flour; cook 2 minutes.
Add stock and stir until thickened.
Add cream and mix until smooth.
Add potatoes and chicken; simmer 12–15 minutes until potatoes are tender and filling is thick.
Remove from heat and cool completely.

2. Assemble

Preheat oven to 400°F.
Roll out puff pastry and cut each sheet into 9 equal squares.
Add 2 tablespoons filling to each bottom square.
Brush edges with egg wash; add top square and crimp with a fork.
Brush tops with egg wash; sprinkle sea salt if desired.

3. Bake

Bake at 400°F for 18–22 minutes, or until golden brown.
Rest 5 minutes and serve warm.