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AnonymousQ Recipes 

Smoked St Louis Ribs


· 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

Pork Ribs .jpg


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.


Dino Plated Smoked Beef Ribs


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

· Trim fat cap to expose meat



  •  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

beef ribs.jpeg


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!


Cherry Smoked Pork Belly with Mango & Pineapple Jalapeno Salsa

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.




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 


· 1 Choice or better boneless rib eye

· Trim fat at the bottom of the spinalis



  •  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.


Steak 7.18.24.jpg


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!

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