Steer Rub

“Cause a rubbed steer is a happy steer!”

This is our signature beef rub. Great on steaks, burgers, roasts, etc. It is also goes great on roasted potatoes !

Cooking tips: For steaks and burgers on the grill try the sear and stack method. Once you rub your meat, sear both sides to your liking. Then turn off all but one burner. On the top rack aside from the direct heat, stack your meats. This allows the meats to slow cook and all the juices will run through the meats in the stack. Rotate the stack a few times until things are done to your liking.

Roasted Potatoes: Because this mix has a good amount of onion and garlic it is great on roasted potatoes. Cut red potatoes into chunks. Dredge them in olive oil or melted butter. Hit them with the Steer Rub. Put them on a baking pan and toss them in the oven or grill. When you think they are done, throw some shredded cheese on them. The kids will love them!

Spicy Thigh Rub

“Nothin like a spicy thigh rub to get the party started!

This is a heated up version of our original poultry recipe that started years ago. It is great on any kind of poultry. It actually makes an awesome soup starter! It’s actually pretty good on fish!

Cooking tip: When cooking poultry with the skin on like thighs, peel back the skin. Gently score the meat and rub in the mix. Put on just a little pat of butter and pull the skin back over the meat!

Soup: The rub makes a phenomenal chicken soup starter! I prefer to use chicken thighs to make my soup with a lot of great veggies. Use a liberal amount of the rub when you are simmering your chicken in the broth. I like to use a combination of chicken and vegetable broth.

Fish: We have had fans that have told us, and we verified, that this mix is very good on salmon or white fish.

Corn on the Cob: This rub actually goes great on corn on the cob. Butter up the corn and sprinkle some on and flavors just pop. Some have compared it to “street corn”. If you eating loose corn, mix some this right in for a great flavor!!

Stuffed Turkey Meatloaf: Mix ground turkey with eggs, Parmesan cheese, bread crumbs and Spicy Thigh Rub. The saute’ chopped celery, onions and mushrooms in Kerry Gold butter and Spicy Thigh Rub. Put half the ground meat mix in the pan. Then put you saute’ veggies on top. Put the rest of the meat mix on top of that. Glaze with cranberry honey mustard. https://www.instagram.com/p/CjmDq6DLloL/

Check out our Spicy Thigh Rub Instagram reels and pics for grilling and cookin ideas!

“Jerked meat for grillin!”

This rub gives you a little taste of the islands. If you like the flavors of jerked chicken or pork, this is the one for you!

Dry Rub: Use it as a dry rub for any kind of chicken or pork. For boneless meats, I like to tenderize it first either with a mallet or a need/blade device. Grill it the meat or try a gentle fry in coconut oil.

Citrus Chicken: Works best in a big cast iron on the grill or the oven. Coconut oil in the pan. Put your chicken legs, thighs or even a whole butterflied chicken in. Rub them down good with the Rasta Rub. Cut thick slices of blood oranges and lemons and place them on top. When it is done to your liking, the pan juice will be awesome!!

Wings/Drumsticks: Dredge these in a bowl with the mix and some olive oil. Then you can fry them or bake them. Whichever you like.

Cool Spicy Salads: Make a marinade with the rub using olive oil and a little water. (A little coconut rum won’t hurt either!) Use the marinade on boneless strips of chicken or pork. Saute the meat in coconut oil and let it cool. Then put it on your favorite salad with some ranch dressing.

Chicken Salad: Add some Rasta Rub to your favorite chicken salad recipe. I like to add some chopped celery, parsley, apple cider cider vinegar and mayo. https://www.instagram.com/p/CjoSdakI27T/

Rasta Rub

Check out our Rasta Rub Instagram reels and pics for grilling and cookin ideas!

Back Rub

“Cause who doesn’t love an awesome back rub before dinner.”

This is our original recipe from years ago. It got its name from using it to painfully slow cook baby back ribs! It is awesome on ribs, pulled pork and all things pig!

Ribs: Rub a generous amount on ribs, preferably the night before cooking. Sprinkle a little extra on for stronger flavor. Slow cook them until they are done to your liking! Before taking them off the heat, We like to glaze our ribs with our favorite sweet apple BBQ sauce.

Pulled Pork: Rub a generous amount on your pork butt. When you think you have enough, add a little more! Cook in a baking pan covered with tin foil. Time of cooking depends on size of cut, but plan on somewhere around 7 hours or more at 225 – 240. Need to cook it low and slow, but long enough so that it renders all the fat into juice and falls apart with a touch of a fork.

Once you have got it tender enough to easily pull apart put it in a big bowl to shred it, but DON’T throw the pan juice away.  After shredding the pork butt, put it back in the pan with all the juice and the meat will pick up all the flavor it left behind during the cooking process.

Check out our Back Rub Instagram reels and pics for grilling and cookin ideas!

Taco del Diablo

“Bring heat to your south of the border meat!”

First let me say I wouldn’t, but go ahead! This is a dark rich spicy mix that might burn you at both ends.

Tacos: You can add this directly to sny ground meat for your tacos. If you can get it, I strongly recommend of ground veal mixed with ground pork. Some stores actually sell a mix of ground beef, veal and pork.

Wings/Drumsticks: Dredge these in a bowl with the mix and some olive oil. Then you can fry them or bake them. Whichever you like.

Fish Tacos: Fish tacos have become very popular for good reason. You can dredge the fish with the mix and olive oil to saute it. Or if you are going to batter and deep fry the fish yo:u can mix it directly with your batter or breading.

Shrimp Tacos: Dredge the raw shrimp in coconut oil. Then add the Taco mix. I prefer a soft taco shell and try some Napa cabbage instead of lettuce!

Check out our Taco del Diablo Instagram reels and pics for grilling and cookin ideas!

Tart Fajita Mix

“Cause who doesn’t want a little tart over for dinner?!”

This rub gives you a little taste of the islands. If you like the flavors of jerked chicken or pork, this is the one for you!

Dry Rub: Use it as a dry rub for any kind of chicken or pork. For boneless meats, I like to tenderize it first either with a mallet or a need/blade device. Grill it the meat or try a genlte fry in coconut oil.

Wings/Drumsticks: Dredge these in a bowl with the mix and some olive oil. Then you can fry them or bake them. Whichever you like.

Cool Spicy Salads: Make a marinade with the rub using olive oil and a little water. (A little coconut rum won’t hurt either!) Use the marinade on boneless strips of chicken or pork. Saute the meat in coconut oil and let it cool. Then put it on your favorite salad with some ranch dressing.

Tart Fajita Soup: I use bone and skin on chicken thighs browned in a stock pot. A box of chicken stock, a box of vegetable stock, 1/3 cup of Tart Fajita Mix, small can of black beans, small can of sweet corn, chopped green onions. Top with Shredded cheese and tortilla strips.

Check out our Tart Fajita Mix Instagram reels and pics for grilling and cookin ideas!

Matt’s Wiener Mix

“When the average wiener just won’t cut the mustard!”

This was named after a great friend of mine Matt who has been telling me for years that I should market my recipes. He also has been saying for years that he wants to retire and run a hot dog stand at the beach. He even had a hot dog buffet at his wedding. He fell on his head a lot as a kid.

Dry Mix: The mix was originally designed to sprikle on hot dogs, burgers, sausages, etc. It does have a little bite to it.

Ketchup Mix: We experimented mixing it with ketchup one day and wow! Mixed this way it is great for dipping fries, seafood, and even on burgers. I’ve had people tel me I ruined regular ketchup for them forever!

Coleslaw: Because this mix has celery seed it goes great on your favorite coleslaw recipe!

Bloody Mary Cocktails: Try using the mix for your favorite Bloody Mary Mix. The Celery Seed base and a touch of Sriracha are a natural!!

NEW PRODUCT

Spicy Steer Rub - For those who like it when their meat talks back to them!

This is a heated up version of our signature steak rub for those who like their meat to talk back to them. After applying our Steer Rub to the steaks sear them on both sides. Then put the steaks on the top shelf of the grill off of the direct heat and stack them. Every few minutes rotate the stack. This allows the steaks to finish slow cookingand all the juices run down over the other steaks. When they are done and off the grill, put a little butter on them. It really makes the flavors pop!

Roasted Potatoes: Because this mix has a good amount of onion and garlic it is great on roasted potatoes. Cut red potatoes into chunks. Dredge them in olive oil or melted butter. Hit them with the Steer Rub. Put them on a baking pan and toss them in the oven or grill. When you think they are done, throw some shredded cheese on them. The kids will love them!

New Product

Savory Thigh Rub – Nothing like savory thighs to get the party started!

USES: Awesome on chicken. Makes a great soup starter.

This is another original recipe that started years ago just for friends. They call it Thanksgiving in a bottle. You can imagine what my friends wanted me to call it. Anyway, it is great on any kind of poultry. It has a little sweet after taste. It is an awesome chicken soup starter.

One cooking tip is to peel the skin back. Score the meat a little with a knife. Then apply the rub to the meat add a little butter and pull the skin back over for cooking.

Check out our Spicy Thigh Rub Instagram reels and pics for grilling and cookin ideas!

Check out our Spicy Butt Rub Instagram reels and pics for grilling and cookin ideas!

“Cause who doesn’t love a spicy butt rub before dinner.”

This is our original recipe from years ago. It got its name from using it to painfully slow cook baby back ribs! It is awesome on ribs, pulled pork and all things pig!

Ribs: Rub a generous amount on ribs, preferably the night before cooking. Sprinkle a little extra on for stronger flavor. Slow cook them until they are done to your liking! Before taking them off the heat, We like to glaze our ribs with our favorite sweet apple BBQ sauce.

Pulled Pork: Rub a generous amount on your pork butt. When you think you have enough, add a little more! Cook in a baking pan covered with tin foil. Time of cooking depends on size of cut, but plan on somewhere around 7 hours or more at 225 – 240. Need to cook it low and slow, but long enough so that it renders all the fat into juice and falls apart with a touch of a fork.

Once you have got it tender enough to easily pull apart put it in a big bowl to shred it, but DON’T throw the pan juice away.  After shredding the pork butt, put it back in the pan with all the juice and the meat will pick up all the flavor it left behind during the cooking process.