Oakridge BBQ Blog - BBQ, Reviews, and More

New Product Labels Are In!

We’ve been working hard on creating and rolling out our new product labels for a while now and the time has finally arrived! All our of our product packaging will now have top quality labeling to match the unrivaled quality of our Rubs and Brines contained inside.

Though the labels are shiny, new, and nearly indestructible, rest assured all of our current practices are still in place. Every bag is still labeled by hand, by us, in our own facility. Every micro batch of rub is still made to order with the finest ingredients in the world, by hand, by us, in our own facility. You can read more about our hand made and quality focused approach HERE.

We will update all the product images on the site as soon as we can.

Here’s a couple of our new labels!

new product labels new product labels

Thanks for stopping by and checking out our exciting news!


Mike & Brad Trump, Oakridge BBQ


New Oakridge BBQ Jah Love Jamaican Jerk Seasoning

Coming Soon!

NEW Oakridge BBQ Jah Love Jamaican Jerk Seasoning!

Jah Love Jamaican Jerk - FrontJah Love Jamaican Jerk - BackOakridge BBQ Jah Love Jamaican Jerk Chicken



Jamaican Jerk is a long-held staple in Caribbean cuisine. The unique flavor profile instantly conveys tropical scenes and a laid-back lifestyle. Our Jah Love Jamaican Jerk Seasoning is an authentic Jamaican Jerk seasoning with an assertive heat level from our use of the finest Scotch Bonnet chiles, and as with all our Signature Edition blends, we have spared no expense in developing the ultimate flavor experience. Our Jah Love Jamaican Jerk Seasoning will instantly sweep you away to some far-off tropical locale. Yah Mon, Jah Love!

To develop that traditional Island flavor, prepare a paste using equal parts peanut oil and Jah Love Jamaican Jerk Seasoning. Optionally, you may also add some low sodium soy sauce to the paste. Then, in the refrigerator, marinate chicken pieces for a minimum of 3 hours, or overnight if you have the time. Finally, grill marinated chicken pieces over a hot charcoal fire.

Look for it at your favorite Oakridge BBQ retailer within the next couple weeks!


Now Available!

Oakridge BBQ 10,000th Customer Rub Give-away!

We are quickly approaching our 10,000th retail order and to celebrate we’re going to give away free rub to the lucky customer who’s order number is 10,000! All you need to do is Like our Facebook page (https://www.facebook.com/OakridgeBBQ/), then place your order. No matter the size, if your order number is 10,000 and you’re a fan of our Facebook page, we’ll refund the entire amount, including shipping! Good luck!!

Oakridge BBQ Rubs are 100% Handmade

At Oakridge BBQ, we take great pride in the fact that all our seasoning blends are 100% Handmade in our own production facility. We don’t source our products from some far-away spice blending house. Nor do we receive large 1,000 pound shipments of pre-packaged rub to set around on warehouse shelves for months before they are delivered to our customers. Instead, our focus on producing the freshest, highest quality product possible has been a cornerstone of our business since day one. We know you have many choices in the marketplace, and we want you to be assured when purchasing any Oakridge BBQ product, you are receiving the very best money can buy.


We start with the highest quality spices available.

Highest Quality Spices

Highest Quality Spices

To make the best rubs in the world, you have to start with the best spices in the world. We do not use standard commodity grade spices like our competitors. Instead, we only source spices with the highest volatile oil concentrations available. Additionally, our spices are milled fresh when we order them. Likewise, when sourcing bulk spices, you’d be amazed how hard it is to find 100% natural, pure ingredients without additional artificial agents added in. But, that’s exactly what we demand of our spice suppliers. Quite literally, we have searched the world over for sources of pure, ultra-high quality spices. And, since we only buy them as we need them, they are always as fresh as possible.


Blended with precise measurements.

Precise Measurements

Precise Measurements

Every ingredient is hand measured with half-a-gram (0.5 g) precision. That’s over 28 times more precise than the level of precision used by many of our competitors. These super-precise measurements allow us to achieve excellent consistency from batch to batch. It also allows us to shape our flavor profiles in very specific directions. After measurement, every ingredient is sifted through specific-sized stainless steel mesh screens to ensure particle size consistency.


Small batch sizes for the freshest rub.

Oakridge BBQ Rub Blender

Oakridge BBQ Rub Blender

Even though we have recently tripled our capacity, we still only make rub in very small batches. This means there is never old rub setting around waiting to be sold. We also use specialty NSF Certified spice tumblers instead of ribbon or paddle blenders so the sensitive spices are never bruised or overheated while being blended. New batches are blended daily, so our customers always receive the freshest product possible. Put our ultra-fresh spice rubs together with our special high-barrier air and moisture proof packaging, and you’ve got a winning combination.


Batch-Aged for proper flavor profile development.

Oakridge BBQ Batch Aging

Oakridge BBQ Batch Aging

Herbs and spices contain many different essential oils and volatile flavor compounds. When a rub is first blended, these flavors can be very sharp and seem unorganized on the palate. Just like a fine Single Malt Scotch, through our proprietary aging process, we use just the right combination of time, temperature, and humidity to batch age all our rub blends so they develop perfectly balanced flavor profiles. Once the rubs are properly aged, they are then ready to be packaged for sale and distribution.


Hand-applied Labels.

Hand Applied Labels

Hand Applied Labels

Every label is applied by hand. Lots and lots of labels. We do our best, but sometimes they may come out a little crooked. Our packaging is also very unique to the blended spice industry. We were THE pioneer in using flexible, high-barrier, multi-laminate stand-up bags (wow, that’s a lot of hyphens…) for our BBQ rubs. This means that our packaging doesn’t leak air, moisture or light through to the spices inside. This impenetrable barrier keeps our spices fresher up to 10 times longer than any of our competitors who all use standard spice shaker bottles.


Hand-filled Packages.


Hand-filled Packages

Rub for every package is individually weighed and filled by hand. Lots and lots of packages, only a couple of hands. Since we don’t fill volumetrically, you can be assured every package contains exactly the amount (or a little more) of rub you’re paying for.


Heat-sealed for Ultimate Freshness.

Heat-sealed packaging

Heat-sealed Packaging

We use a wide-band commercial heat seal to lock in freshness. In fact, left in a factory sealed condition and stored in a cool dark place, our rubs will stay fresh for at least 5 years! I’m sure you won’t be able to wait that long to open yours.


Filled to order.

Filled to order

Filled to Order

We don’t have a warehouse full of filled packages waiting on someone to buy them. Every order is processed and filled as it’s received. It may take us a little longer, but we feel the difference in quality is well worth it. If you ever need your order expedited, just let us know. We’re always happy to our best to accommodate your needs.

We hope you have enjoyed this small look inside Oakridge BBQ, and as always, we greatly appreciate your business!

Oakridge BBQ. Secured.


Good evening!

You may have noticed a few blips on the site this afternoon as I was finishing up the site upgrades. Sorry ’bout that. But you should now have a secure connection to our website.

You should see the https anytime you view our site, if you don’t please refresh the page.






This not only assures our customers and our staff that they are connected to authentic, one and only, Oakridge BBQ. Being SSL secured also allows us much more flexibility for future improvements.

You can run the SSL test HERE.

Sugars BBQ Moves on to BBQ Pitmasters Championship!

Big Congrats to Lynnae Oxley and crew of Sugars BBQ, an Oakridge BBQ sponsored team!


team oakridge bbq



Happy Cinco de Mayo!

In honor of Cinco de Mayo, I thought I’d repost an old recipe of ours from the archives. Enjoy!

Tacos de Carne Asada – Oakridge BBQ Style

Tacos de carne asada is a classic Mexican dish that features seared beef steak, sliced thin and placed between two hot fresh corn tortillas with fresh pico de gallo and a shot of fresh lime juice.  I’ve augmented the presentation a bit with the addition of shredded Monterrey Jack cheese and fresh salsa roja.

The two most popular cuts of beef for this dish are flank steaks and skirt steaks.  However, most Spanish folks will tell you, the most authentic cut for this dish is beef skirt steaks.  While flank steaks will certainly work in a pinch, the extra flavor, tenderness and juiciness one gets from using a skirt steak will make a difference in the final product.

The only way I can get skirt steaks here in KC is to buy them through my local restaurant supply company or at a few Spanish grocery stores located in the Downtown area.  I wish more grocers would stock this cut.  They come in 10 – 15 lb. cryovac packs with anywhere from 5 – 7 skirt steaks contained within each package.

Purchased in this format, you’ll be looking at doing quite a bit of butchering in order to get each skirt in a usable form.  Here is a pic of one skirt fresh out of the package…

Tacos de Carne Asada

And, here is a shot post-trimming…  Notice the pile of off-trim in the upper left-hand corner.  Expect to remove this much or slightly more from each skirt steak.  Use a small sharp knife and work slowly so you don’t cut yourself.

Tacos de Carne Asada

Next, grab a package of Oakridge BBQ Santa Maria Steak Seasoning and begin coating both sides of each skirt steak evenly and liberally.  Then, squeeze the juice of two limes over the entire tray.  I only covered the tops of each steak with lime and didn’t bother flipping them to coat the other side.  Make sure to wet each thoroughly with the fresh lime juice.

Tacos de Carne Asada
Tacos de Carne Asada

Then, wrap the entire tray in a couple layers of plastic wrap and store in the refrigerator for a minimum of one hour.

It had gotten too dark for good pictures outside at the grill, so I didn’t take any of the cooking process.  However, it couldn’t get any easier…  Basically, fire up your grill using lump charcoal (preferred), and get it VERY HOT.  If you don’t have lump or even a charcoal grill, don’t worry.  Just get whatever grill you have as hot as you can get it.

Before you begin grilling, prepare 6 more limes for juicing by slightly bruising them, then cut each in half across the middle.  Now, place each skirt steak on the grill directly over the hot coals.  Sear the first side, then flip.  Once flipped, squeeze fresh lime juice over each steak thoroughly.  Then when ready, flip them again and coat the other side.  Continue flipping and marinating with lime juice until they are cooked to med-rare.  Remove them to a plate or pan to rest…

Tacos de Carne Asada

After 10-15 minutes of resting time, place a skirt steak on your cutting board and slice it at a 45º angle to the grain on a bias, like below…

Tacos de Carne Asada

Now, it’s time to start building some tacos…  Heat some corn (or flour) tortillas on a hot skillet and put a small handful of carne asada in the middle.  Then, follow that with some fresh pico de gallo, shredded Monterrey Jack cheese and some fresh salsa roja.  Finish them off with a squeeze of fresh lime juice and tear in….

Tacos de Carne Asada
Tacos de Carne Asada

Team Oakridge 2014 Year in Review

Team Oakridge BBQ crosses into Uncharted Territory! 2014 was another banner year for us. I can’t even put into words how impressed I am with all of our sponsored teams. Take a look at what these fine folks accomplished in last year…

  • 386 Contests
  • 17 Sanctioning Bodies
  • 3 Countries
  • 2 Continents
  • 41 States
  • 186 Chicken calls (25 First Place)
  • 214 Rib calls (28 First Place)
  • 171 Pork calls (25 First Place)
  • 196 Brisket calls (29 First Place)
  • 21 Reserve Grand Champions
  • 36 Grand Champions
  • 1,019 Total Top Ten Calls

for a GRAND TOTAL of 2,565 Top Ten Calls in just the last four seasons!

Team Oakridge Top Ten Call Details

A few other noteworthy accomplishments include:

  • Over TWO Dozen perfect 180’s, including back-to-back, two years in a row, perfect Brisket at the American Royal
  • First Place Pork with a perfect 180 at the American Royal
  • Memphis in May Best Ribs in the World

Please join me in congratulating all of these fine teams!

How to use Game Changer Brine as a Pork Injection

I get a lot of questions about this one, so I thought I’d just post the basic recipe here for all to see/use…

Basic recipe for using Game Changer brine as a pork injection is as follows:

  • Use a non-acidic fruit juice or soda pop instead of water.
  • I like a 50/50 ratio of apple juice and ginger ale instead of water. Ginger ale and Sprite also works very well as does peach nectar and ginger ale.
  • Mix using the full strength recipe, ie: 1/2 cup brine plus 16 oz apple juice and 16 oz ginger ale.
  • Inject at a ratio of 1 fluid ounce per pound of meat. So a 10 lb. butt gets 10 fl oz. of injection.
  • Let injected butt rest in fridge for a minimum of 2 hours. Can let them rest for up to 8 hours if time allows.
  • Apply rub liberally. My favorite for pulled pork is Competition Beef & Pork rub. If I’m doing money muscle, I’ll use Secret Weapon or Dominator (or a combination of the two).
  • Cook until internal temp hits 165 degrees F.
  • Double wrap in aluminum foil.
  • Continue cooking until bone is loose or butt hits 191 degrees F.
  • Let butt rest for an hour before pulling.


2015 Oakridge BBQ Sponsorship Program

We are now accepting applications for the 2015 Oakridge BBQ Sponsorship Program!

In pursuit of full disclosure, we will only be adding a maximum of 3 new teams this year.  I will be capping our roster around 65 teams, which means that we will only have a few empty slots to fill.  This means that our selection process will be highly competitive this year.  So, please be sure to fill out your application to the best of your ability and give ample detail about yourself and your team.

To download the application, please click on the link below.

2015 Oakridge BBQ Sponsorship Application

When the link opens, choose a location, and save a copy of the application to your computer.  Once you’ve saved a copy to your computer, open it and add your information.  Then, email the updated application to info@oakridgebbq.com.

The application period will close February 15, 2015.

Thanks and good luck!