BIG PIG BBQ Team

BIG PIG BBQ
P. O. Box 821
Oakley, CA 94561-1607
ph: (925) 978-6036
tomsbbqrub@earthlink.net

About Us

Welcome to Tom’s BBQ Rubs. We specialize in high quality Gourmet Dry BBQ Rubs. Our rubs contain no fillers, no salt or sugar. Just spice! Cooking meats without salt will produce a tastier, juicier and More tender cut of meat. It also allows you to cook at a higher temperature. Try our rubs and you will have your family and friends wanting to know your secrets. You will be the hit of your BBQ and become the “Best Chef in the Whole Backyard!”

Tom’s BBQ Rub Company started about 5 years ago. I love BBQ and I have grilled items for most of my life. I was given a book on grilling and quickly learned there was far more to grilling and smoking than I had even imagined. I read a bit more and of course I watched the Food Network. I was encouraged to experiment with rubs and sauces by family and friends. I find it interesting that all my family and friends wanted me to experiment so I would cook and feed them. Well that’s OK, I have fun doing that.

I am not a formally trained chef. I do have a few classes under my belt. I have obtained the majority of my training cooking from a Chef Instructor. I met him on the job during my career in law enforcement. Go figure, a cop making friends with a chef. No donut jokes please! During the last 20 years I have attended a few of his classes and have been coached and tutored along the way. I am pursuing this now because I am close to retirement. I heard this is when the real work begins!

Sgt Sharp (2005)

Lt Sharp (2007)

Retired August 2011

I enjoy eating other people’s BBQ but I have discovered that many restaurants just do not really BBQ. They par boil some ribs, throw them on a grill and smother them in a super sweet sauce. They can be pretty tasty but that is not BBQ.

I first developed a Rib Rub. It is blend of several different Chili powders mixed with garlic, onion, mustard, and a few other spices. I originally started with salt in the mix. After reading about the effects of the salt during cooking, I decided salt was best left out and used after cooking. When I did that, the flavor, the juiciness and tenderness just increased 10 fold. I knew I had a pretty good deal when I ran out of ribs during a backyard party to test the latest version of the rib rub. Several guests who were rather disciplined eaters were caught snitching ribs at the grill. All had the same thing to say: “I can’t stop eating these ribs; I am so full but I am eating now for taste alone!” I knew I had a hit.

It was time to take them on road. I am now entering the ribs (baby back) in BBQ competitions. I have not won yet, but I know I am getting closer.

I developed the Pork Rub for smoking picnic pork. It also goes well on the pork butt and I found that roasting a leg of pork on the rotisserie using this rub worked out very well. These two rubs were developed at about the same time.

I had spent so much time on pork dishes that I almost forgot about steak. A friend brought over some rib eye steaks one weekend and challenged me to make a rub for the rib eyes. I accepted the challenge and made a rather delicious steak rub. It works well on a tri-tip as well. It is a blend of black pepper, garlic, onion coriander, mustard and cayenne pepper.

The Chicken Rub was developed for TV. I was attempting to join the Food Network with an original chicken dish for Bobby Flay’s new series; “Grill it with Bobby Flay.” I made the rub with a southwest flair and finished it with a Sweet & Sour glaze with garlic paste and hot chili oil. The flavor is very light and packs a nice little bite at the end. I add the sauce recipe with each bottle purchased. I didn’t make to the Food Network, but I really enjoy the chicken.

Summer 2009; A lot has transpired since the web was started. I am now in the thick of competition, I have become a Dealer for the American BBQ systems and now there is talk of opening a Restuarant. Of course I am adding a few sauces to the rubs. I just need to go through all the steps to have the sauces bottled. Enjoy the pages for the competitions.

Latest update on this front. I have officially retired from Law Enforcement and I hope to keep this site updated a later better an spend alot more smokin and grillin. The theory is I will have more time to devote to BBQ, so far that has not been the case. Lets cook!

What We Do

Tom’s BBQ Rub Company currently offers four different Dry Rubs; one for Pork, one for Pork Ribs, one for Steak and one for Chicken. We also compete in BBQ cook offs. You may have seen the Big Pig BBQ Team grilling some tempting BBQ treats. To round out the operation we also offer catering for small backyard events up to 40 people. We can tailor a party just to suit your needs and you can host and enjoy the party and we will do all the work. Good Food, Good Friends, Good Times!

Most important, we just like to enjoy BBQ. We will grill or smoke a variety of meats, fowl and fish. We experiment with new combinations and work on new sauces and rubs all the time. We will share the creations, but we won’t sell them until they are perfect!

Call Us Today!

Contact us anytime, call (925) 978-6036 and leave a message or send an e-mail if you have any questions. Use this link to ask any BBQ questions you may have. tomsbbqrub@earthlink.net.

We are looking forward to hearing from you!