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Discover unique flavors Memphis BBQ Rub
Indulge in our handcrafted BBQ rubs made in small batches with the finest ingredients.
Experience a World of Flavors: Our Rubs Will Take You on a Culinary Adventure
Flavored with Sweet and Sassy Swine
Rub and Smoke IT Rub
Elevate Your Grilling Experience with Rub and Smoke IT! Premium rub
Discover the secret to mouthwatering grilled and barbecued meats with our premium Memphis BBQ Rub.
As a family-run business, we craft every batch in small quantities using only the finest spices and ingredients — with no MSG added. This hands-on approach ensures exceptional freshness, quality, and bold Memphis-style flavor in every bottle.
Our signature rub transforms chicken, pork, beef, ribs, and more into flavor-packed culinary masterpieces. Whether you’re a seasoned grill master or just starting your backyard BBQ journey, Rub and Smoke IT delivers effortless, restaurant-quality results every time.
Grab a bottle and Rub and Smoke IT!
What's up with the name?
What's with the name Rub and Smoke IT? The name of our company came from Barbecuing as I would often say hey, just rub and smoke it! bbq rub Memphis
The Rub and Smoke It RUB Collection
Sweet Swine
Sweet and Sassy Swine
Citrus Smoke Chicken
Brisket, Beef and Burgers
Ham It Up
The Rub and Smoke It recipe collection
🔥 SWEET & SASSY SWINE PORK BUTT RECIPE
🛒 INGREDIENTS
• 1 pork shoulder (approx. 6 lb)
• Mustard (binder)
• Sweet & Sassy Swine Rub
• 2 cups apple juice
• 1/2 cup salt
• Butter (optional)
📅 PREP THE NIGHT BEFORE
• Score fat cap in a diamond pattern.
• Coat entire pork butt with mustard.
• Apply a generous layer of Sweet & Sassy Swine rub.
• Place in aluminum pan or DripEz container.
• Refrigerate overnight.
🔥 SMOKING INSTRUCTIONS
• Preheat smoker to 225° (start 10–12 hours before serving).
• Mix 2 cups apple juice + 1/2 cup salt in a spray bottle.
• Place pork in pan or directly on grill, fat‑cap up.
• Spritz every hour with apple‑juice mixture.
• At 165° internal temp, loosely cover with foil.
• Add butter and a little more rub if desired.
Continue smoking until pork reaches 205° internal temp
(about 8–9 hours total).
⏳ REST & FINISH
• Drain excess juice and re‑cover.
• Rest for at least 1 hour.
• Remove fat cap.
• Transfer to a clean aluminum pan.
• Shred with forks or bear claws.
Babyback Ribs
Recipe coming soon
Rack of Lamb
.
Grilled chicken tenders
Recipe coming soon
Grilled pork chops
Receipe coming soon.
Cheeseburgers
Receipe coming soon.
Announcement
Welcome! Free delivery to Memphis Metro locations. Just select local delivery after you complete payment and we will get back to you to arrange the delivery when we confirm the order. If you choose to pay with Apple Pay or Google Pay and your address is within the Memphis Metro, it will automatically place the order.