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1941 Youngfield St.

Golden, CO 80401


© 2013 Ruff's Barbeque Shoppe


- Honey Glazed Salmon -


What you need: 

Salmon Fillets

Hi Mtn Salmon Rub


Cooking Time:  4 hours

Cooking Temp:  180 degrees

Wood:  Alder or Oak


  • Lightly coat fish with honey 

  • Season fish with salmon rub

  • Cook at 180 for 4 hours



- Mustard and Herbed Salmon -


What you need: 

Salmon Fillets

Sucklebusters Mustard Sauce

Hi Mtn Salmon Rub

Cooking Time:  20 minutes

Cooking Temp:  250

Wood: Alder or Orange 


  • Slather Honey Mustard onto filets 

  • Season with rub

  • Cook filets at 250 on non-stick grilling mesh for 10 minutes

  • Flip fish & cook for another 10 minutes  



 - Herb Buttered Trout -


What you need:  

1 Whole Trout

Dizzy Pig Ragin' River

Lemon Slices

Roasted Garlic Pepper (no salt)


Cooking Time: 20 minutes

Cooking Temp:  300  

Wood:  Oak or Maple


  • Put lemon slices and sprinkle Dizzy Pig Ragin' River into the cavity of the trout.

  • Season the outside of the trout with Roasted Garlic Pepper (no salt).

  • Mix warm butter and Dizzy Pig Ragin' River in a sauce pan.

  • Grill Trout on a non-stick grilling mesh for 10 min. basting with butter mixture 2 or 3 times

  • Flip trout & grill for another 10 minutes basting with butter mixture 2 or 3 times



- Polynesian Shrimp -


What you need:  

Shrimp (31 - 40 count or larger)


Dizzy Pig Pineapple Head Rub

Cooking Time:  10 minutes

Cooking Temp:  350

Wood: Peach or Orange 


  • Coat shrimp with Honey. 

  • Season shrimp with Pineapple Head

  • Grill at 350 on a grilling mesh until shrimp turns pink.

  • Starve wit brown rice or stir fry veggies



- Parmesan Tilapia -


What you need:  

Tilapia Fillets

Dizzy Pig Tsunami Spin

Parmesan Cheese

Cooking Time: 1 hour 20 minutes

Cooking Temp: 180 then 225


  • Sprinkle tilapia fillets with Dizzy Pig Tsunami Spin.

  • Coat tilapia fillets with parmesan cheese.

  • Smoke at 180 degrees for 45 minutes to an hour.

  • Increase temperature to 225 degrees and cook for another 25 to 35 minutes.

*This recipe works great with most white fishes. (Cod, flounder, etc.)

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