Rack Rubbers BBQ

Rack Rubbers BBQ Central Valley BBQ | Visalia, CA
Low & slow. Live fire. Sold until it’s gone. Pop-Ups | Catering | Private Events
Weekly locations below

I’ve been thinking about this lately, and I really just want to say thank you.I know how expensive life has gotten. Groc...
10/06/2026

I’ve been thinking about this lately, and I really just want to say thank you.

I know how expensive life has gotten. Groceries cost more, gas costs more, bills keep going up, and everybody has their own responsibilities to take care of.

So when you guys choose to put us in your budget, that means something to me.

You worked for that money. You could spend it anywhere, and you chose to come see us and buy our BBQ. I never want that to feel like just another sale to me, because it’s not.

Whether you’ve been coming to us for years, just found us, bring your family every weekend, tell your friends about us, share our posts, or simply stop by when you can — I appreciate you.

You guys are the reason I get to wake up and do something I genuinely love for a living. You’ve watched this little BBQ business grow, and every time you show up, you’re helping me keep building something that means a lot to me.

I just hope you guys know that your support is noticed, and it’s appreciated more than I probably say.

From me and everyone at Rack Rubbers Barbecue, thank you for continuing to make room for us at your table and in your budget.

At the end of the day, we may be the ones making the BBQ, but you guys are the reason we get to keep doing it. And I will never take that for granted. ❤️

The holidays will be here before we know it, and we’re starting to book holiday parties.Work party, family get together,...
10/05/2026

The holidays will be here before we know it, and we’re starting to book holiday parties.

Work party, family get together, Christmas party — whatever you guys have planned, let us handle the BBQ.

Good food, plenty of BBQ and one less thing for you to worry about.

We only have so many dates available, so if you already have a date in mind, shoot us a message and let’s get you on the calendar.

Let us cook. You enjoy the party.

I’ve been keeping something from you guys for a little while now…I want to tell you, but I think I’m gonna keep it a sec...
10/03/2026

I’ve been keeping something from you guys for a little while now…

I want to tell you, but I think I’m gonna keep it a secret just a little longer.

Let’s see how well you guys know me though.

What do you think I’ve been up to?

Drop your best guess below.

Holiday BBQ Class is officially happening.You guys asked for it, so we’re doing it.This year we’re putting together a Ho...
09/30/2026

Holiday BBQ Class is officially happening.

You guys asked for it, so we’re doing it.

This year we’re putting together a Holiday BBQ Class covering three of the big ones — smoked turkey, holiday ham and brisket.

I’ll walk you through exactly how I do everything from start to finish — prep, seasoning, fire management, temps, timing, resting and all the little things I’ve learned along the way.

Come hang out, ask questions, learn some BBQ and, of course, eat everything we cook.

The goal is simple: when it’s your turn to cook for the holidays, you’ll know exactly what you’re doing.

$170 per person. Spots are limited.

Registration is open now — hit the link in our bio to grab your spot.

09/29/2026

Short week for us this week, so let’s make it interesting.

We’re taking nominations for what you guys want to see us add to the menu this weekend.

So tell us — what have you been wanting us to cook? 👀 Drop it in the comments, and if you see someone else say yours, let us know you’re backing it too.

The one with the most nominations is getting cooked this weekend. 🔥

This has been brought up to me a few times, so I figured I’d finally ask you guys what you think.Would you be interested...
09/28/2026

This has been brought up to me a few times, so I figured I’d finally ask you guys what you think.

Would you be interested in a holiday BBQ class?

I’m thinking turkey, ham and brisket from start to finish — prep, seasoning, fire management, temps, cooking and resting.

Nothing fancy, just showing you guys how I do it and answering questions along the way.

Would you come out for something like this?

09/28/2026

Me and Ieesha after another good weekend like…

Yeah, we did that.

Alright… the wait is over. We can finally reveal what we’ve been cooking up for Oktoberfest.SMOKED TURKEY LEGS + BBQ PAS...
09/24/2026

Alright… the wait is over. We can finally reveal what we’ve been cooking up for Oktoberfest.

SMOKED TURKEY LEGS + BBQ PASTRAMI REUBENS.

If you’ve ever had our smoked turkey during the holidays, you already know what’s coming. We’re taking that same style and bringing it to these turkey legs — our traditional brine, smoked low and slow, then basted with seasoned butter.

And for the pastrami, we’re doing a BBQ spin on a classic Reuben.

House-made smoked brisket pastrami piled onto marble rye with Swiss cheese, sauerkraut and a drizzle of our Golden Kick BBQ sauce.

Two new items. Both done our way.

Saturday at Oktoberfest.

We’re only making a limited amount, so once they’re gone, they’re gone.

Crazy to think Rack Rubbers BBQ was never supposed to be a business.Some friends and I decided to enter a local rib comp...
09/23/2026

Crazy to think Rack Rubbers BBQ was never supposed to be a business.

Some friends and I decided to enter a local rib competition. Nothing serious. We needed a name, Rack Rubbers was basically a gag, and we were just there to cook some ribs, compete against other local BBQ teams and have a good time.

I had no idea that one decision would change the direction of my life.

Something about BBQ got ahold of me after that. I wanted to understand the fire, the smoke, the meat. Every time I thought I had something figured out, I found something else I could do better.

So I kept cooking.

There was no culinary school. No family BBQ business handed down to me. No roadmap. I taught myself through trial and error, messed up plenty of food along the way, learned from it and kept going.

10 years ago, we started with a little Traeger pellet grill. That Traeger eventually turned into gravity-fed smokers. Earlier this year, we stepped up to a 500-gallon offset. And now we’re getting ready for the next chapter — a 1,000-gallon smoker.

But through every stage, it was never about having a bigger smoker.

We’re just trying to get better.

Somewhere along the way, friends became customers. Customers told other people. Weekend BBQ eventually became my full-time job. And that joke of a name became something bigger than I ever expected.

But the part that means the most to me is what our community did with it.

You guys gave Rack Rubbers a life of its own.

You showed up. You waited in our lines. You brought your families. You told your friends. And you kept supporting me while I kept trying to get better at this craft.

Almost 10 years later, I’m still that same dude standing over a fire trying to figure out how to make the next cook better than the last.

The only difference is now I have a whole community standing behind me.

All because a few friends thought it would be fun to enter a local rib competition.

Funny how one little decision can change your whole life

Address

Visalia, CA
93277

Opening Hours

Monday 4pm - 9pm
Thursday 5pm - 8pm
Friday 4:30pm - 8pm
Sunday 1pm - 3pm

Telephone

+15599092129

Website

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