Why it works: Classic, straight-up pub-style wings but with that chip-level tang. Ingredients: 2 lbs chicken wings2 tbsp oil3 tbsp Salt & Vinegar rub (plus more for finishing) Directions: Toss wings in oil and 2 tbsp of the rub.Smoke/roast at 400°F until crispy (about 40–45 min).Sprinkle with the remaining rub right before serving for an extra punch.Serve with ranch or blue cheese dip.

Smoky, sweet pork shoulder with classic BBQ sandwich flavour — minus the bottle. Ingredients: 3–4 lb pork shoulder roast 3 tbsp yellow mustard ¼ cup BBQ Sauce Rub Buns, coleslaw, pickles (for serving) Instructions: Rub pork with mustard as a binder, then coat all sides with BBQ Sauce Rub. Smoke at 250°F for 6–8 hours or until internal temp reaches 195–203°F and it’s probe-tender. Rest for 1 hour, then shred and serve on buns with slaw and pickles.Optional: Splash in a bit of apple cider vinegar after shredding to mimic saucy tang.

Juicy BBQ burgers stuffed with cheese — bold, saucy flavour in every bite. Ingredients: 1 lb ground beef (80/20) 2 tbsp BBQ Sauce Rub 4 cubes cheddar or smoked gouda (¾” each) 4 hamburger buns Optional: crispy onions, pickles, coleslaw Instructions: Mix ground beef with BBQ Sauce Rub until evenly combined. Divide into 4 equal portions. Flatten each portion, place a cheese cube in the center, and wrap meat around it to form a sealed patty. Smoke or grill at 375°F until internal temp reaches 180°F (about 22–25 minutes), flipping halfway. Toast buns, assemble with toppings, and serve hot.Pro tip: Add a final sprinkle of rub before serving for an extra punch of BBQ flavour.

Crispy, golden skin and sweet, smoky BBQ flavour — no sauce necessary. Ingredients: 8 chicken drumsticks 2½ tbsp BBQ Sauce Rub (divided) 1 tbsp neutral oil Instructions: Toss drumsticks in oil and 2 tbsp of BBQ Sauce Rub. Let sit 30 mins (no need to marinate longer). Smoke or grill at 375°F for 35–40 minutes, flipping halfway, until internal temp hits 185°F for fall-off-the-bone texture. Dust with remaining ½ tbsp of rub just before serving for a saucy crust.

Juicy, smoky, with a little zip — these corn ribs are a summer side hit. Ingredients: 2 corn cobs, husked and quartered lengthwise (makes 8 “ribs”) 1 tbsp Saskville Hot Rub 2 tbsp neutral oil or melted butter Instructions: Preheat grill or smoker to 375°F. Toss corn ribs in oil/butter and Saskville Hot Rub. Grill cut side down for 10–15 min until they curl and char slightly. Serve hot with ranch or sour cream drizzle if desired. Note: Can also be done in the oven or air fryer.

Crispy, golden, and packing prairie heat in every bite. Perfect sidekick to any BBQ plate. Ingredients: 1.5 lbs baby potatoes 2 tbsp oil or melted butter 1 tbsp Saskville Hot Rub Instructions: Boil potatoes in salted water until fork-tender (12–15 min). Drain. Place on a parchment-lined baking sheet and gently smash each with the bottom of a glass. Drizzle with oil or butter, sprinkle with Saskville Hot, and roast at 425°F for 25–30 min until crispy and golden. Serve hot, optionally topped with sour cream or ranch.

Think Nashville Hot… but Canadian mild. Perfectly smoky, savoury, and just enough heat to keep it interesting. Ingredients:2 boneless skinless chicken thighs (or breasts) 1 tbsp Saskville Hot Rub 2 tbsp mayo 1 tsp Saskville Hot Rub (for the mayo) 1 soft bun or brioche bun Pickles (dill or bread & butter) Oil or butter for cooking Instructions:Season:Pat chicken dry. Rub with 1 tbsp Saskville Hot. Let sit 30 minutes at room temp. Prep the pan:Heat a skillet or grill to medium-high (about 375–400°F). Add a light coating of oil or butter. Cook the chicken: Place chicken in the hot pan or on grill. Cook for about 4–6 minutes per side, depending on thickness. Internal temp must reach 165°F. Make the spicy mayo:Mix 2 tbsp mayo with 1 tsp Saskville Hot rub. Assemble:Toast bun, spread spicy mayo on both sides, layer in chicken and pickles. Done.

Ingredients: 2 cans (14 oz each) baked beans (or navy beans, drained) ½ cup cherry preserves 2 tbsp Cherry Crave rub ¼ cup ketchup 1 tbsp apple cider vinegar 1 tbsp Dijon mustard ½ cup diced smoked bacon (optional) ½ small onion, diced Salt & pepper, to taste Instructions:⿡ In a cast iron skillet or foil pan, cook bacon (if using) over medium heat until crispy. Remove and set aside.⿢ In the same skillet, add diced onion and cook until softened.⿣ Stir in beans, cherry preserves, Cherry Crave rub, ketchup, vinegar, mustard, and the cooked bacon.⿤ Bring to a simmer, then transfer the skillet (or pan) to your grill at 300°F.⿥ Cook uncovered for 30–40 minutes, stirring occasionally, until thick and bubbling.⿦ Taste and season with salt and pepper as needed. Why You’ll Love It:These smoky-sweet beans bring that perfect blend of sweet cherry, tangy BBQ, and just enough heat to keep your taste buds happy. A perfect side for burgers, ribs, or anything on the grill!

Ingredients: 1 lb ground beef (or turkey, pork, bison) 2 tbsp Cherry Crave rub 4 slices cheddar cheese 4 burger buns ½ cup Cherry BBQ Sauce (above) 1 cup coleslaw (store-bought or homemade) Crispy fried onions (optional) Instructions:⿡ Mix ground meat with 1 tbsp Cherry Crave. Form into 4 patties.⿢ Preheat your grill to medium-high heat.⿣ Grill burgers for 4–5 minutes per side, until fully cooked (internal temp 160°F for beef, 165°F for poultry).⿤ In the last 2 minutes of grilling, brush with Cherry BBQ Sauce and top with cheddar slices to melt.⿥ Toast buns lightly on the grill.⿦ Assemble: bun bottom, burger, extra sauce, coleslaw, crispy onions, bun top.

Ingredients: 1 cup ketchup ¼ cup apple cider vinegar ¼ cup brown sugar ½ cup cherry preserves 2 tbsp Cherry Crave rub 1 tbsp Worcestershire sauce 1 tsp mustard (optional) Pinch of salt Instructions:⿡ In a small saucepan, combine ketchup, vinegar, brown sugar, cherry preserves, and Worcestershire sauce.⿢ Stir in Cherry Crave and a pinch of salt.⿣ Simmer on medium-low heat for 10–15 minutes, stirring occasionally, until thickened.⿤ Use immediately, or let cool and store in the fridge for up to 1 week. Use for: Slathering on ribs, pulled pork, or as a dipping sauce!