• 1 1/2 ounces of Vodka
  • 1/3 ounce of J. Wilbur Bloody Mary Flavoring 
  • 4 ounces of Campbell's Tomato Juice 
  • Barbequed rib
  • Lemon wedge
  • Kosher salt 

Fill pint glass with ice. Transfer ice to a shaker canister and add liquid ingredients. Shake vigorously for 10 seconds. Moisten rim of glass with lemon and dip in kosher salt. Pour contents into pint glass. Garnish with leftover barbequed rib and lemon wedge. 


Use a crock-pot to make savory barbeque without braving the elements. Serves 6-8.

  • 3 pounds Pork spare ribs, Boston Butt, or two whole chickens
  • 1/4 cup Liquid smoke (Hickory)
  • 1 cup Cider vinegar
  • 1 quart Water
  • 2 Jars of J. Wilbur Hickory Smoke or Spicy Hickory Barbeque Sauce
  • 8 Hamburger buns or potato rolls

Combine smoke flavoring, vinegar and water in a large pot or bowl. Add meat to the marinade. Cover and refrigerate for at least two hours. Remove meat and place in crock-pot on medium-high heat for five to six hours or until the meat is falling off of the bone. Remove the meat from the crock-pot, discarding fat and bones. Pull apart or chop the meat and mix with 1% jars of J. Wilbur Barbeque Sauce. Place the meat on a bun or roll, drizzle sauce over the sandwiches.


This recipe requires a significant amount of patience and attention and will reward you with a fantastic main dish. Always make sure you have enough fuel before you begin. Plan on serving 6-8 ounces per person.

  • 1 Beef brisket
  • 2 Jars of J. Wilbur Hickory Smoke or Spicy Hickory Barbeque Sauce
  • 1 tin of J. Wilbur Barbeque Spice Rub
  • 2 cups Cider vinegar
  • 1-2 bags Hickory wood chips

Before you begin:
Soak hickory chips in water when you begin preparing the meat.
Create a mop sauce by mixing together 2 cups of cider vinegar to one jar of J. Wilbur BBQ Sauce and stir.

Trim excess fat from brisket. Generously cover the brisket with J. Wilbur Spice Rub. Refrigerate for at least four hours. Set up your grill or smoker for indirect grilling and cook the brisket for 12 hours at 225 degrees. Baste or mop the brisket every 45 minutes with mop sauce for a minimum of the first three hours. Add soaked wood chips directly on to the flame or heat source every 15 minutes for the last hour of cooking. Remove brisket from heat when internal temperature reaches 190 degrees. Let rest for 15 minutes. Thinly slice against the grain at a 45-degree angle for ideal texture and tenderness.

Serve the brisket slices with J. Wilbur Barbeque Sauce drizzled over the top of the meat.


Ribs are a fun and adventurous way to enjoy great barbeque. Serve sliced or as half slabs. Serves four.

  • 2 Racks baby back ribs
  • 1 Jar of J. Wilbur Hickoiy or Hickory Smoke Barbeque Sauce
  • 1/4 cup Liquid smoke
  • 1 cup Cider vinegar
  • 1 quart Water

Combine liquid smoke, cider vinegar and water in a mixing bowl. Add ribs and marinate for at least two hours. Preheat oven to 225 degrees. Transfer ribs to foil-lined broiler pan and discard marinade. Drizzle J. Wilbur Barbeque Sauce over ribs, coating evenly. Cover with foil and cook for seven hours. Remove ribs from the oven and place uncovered on grill over medium heat. Using a brush, generously apply J. Wilbur Barbeque Sauce. Grill for five minutes or until barbeque sauce begins to caramelize.


Sweet potatoes are a great alternative to French fries. Finished sweet potato fries will generally have a softer texture than regular potatoes. Serves four.

  • 11/2 pounds Sweet potatoes   
  • Olive oil spray
  • 2 tablespoons Olive oil   
  • J. Wilbur Barbeque Spice Rub

Preheat oven to 425 degrees. Peel sweet potatoes and cut lengthwise into half-inch sticks. Lightly coat sticks with olive oil and J. Wilbur Spice Rub to desired spiciness. Lay sticks on spray-coated baking sheet. Bake for 30-35 minutes, turning sticks every 10 minutes.