Long before there were Weber grills, charcoal briquettes or bottled barbeque sauce, Jerky Boys BBQ began smoking beef, chicken, and pork in a limestone pit-smoker. Using real wood instead of briquettes, and the best cuts of meat available,
Jerky Boys BBQ guarantees that nothing beats our meat. Our dedication to smoking the highest quality meat evolved from a passion for Kansas City style barbeque, and influences passed down from generation to generation. In the early 1950’s, The Agricultural Dept. at Kansas State University hosted a BBQ competition at the National Guard Armory in Marysville Kansas.
That day, Jerky Boys BBQ was born. Wire racks were taken from old ovens, wood from the pile, lighter fluid from the shed, and the initial experimentation was underway.
Several years later, fifty-five gallon drums were welded together and were used as the crude smoker that helped streamline the process used today. Over the last 50 years, equipment has been modified (slightly), and recipes have been fine tuned to perfection. To maintain the highest quality product, only hickory, mesquite, apple, and cherry woods are used in the smoking process.
We guarantee, if you taste it you’ll agree, nothing beats our meat, you guys.