🐖 Maple Bacon Pulled Pork Flavour: smoky hickory and maple with that slow-cooked, bacon-style finish Ingredients 4–5 lb pork shoulder (boneless or bone-in) 3 tbsp yellow mustard (binder) 4 tbsp Maple Bacon Magic ½ cup apple juice or cider 2 tbsp maple syrup (for finishing) Directions Coat pork with mustard, then season evenly with Maple Bacon Magic. Smoke at 250°F until internal temp reaches 165°F. Wrap with apple juice or cider and continue cooking to 203°F internal. Rest for 1 hour, then shred and mix in maple syrup and some of the juices. Serve on buns, tacos, or over mashed potatoes.

Why it works: Like fish & chips in one bite — clean, crispy, and tangy. Ingredients: 1 lb white fish fillets (cod, haddock, pickerel), cut into chunks1 cup flour1 egg + 2 tbsp water (egg wash)1 cup panko bread crumbs3 tbsp Salt & Vinegar rub Directions: Mix the rub into the flour. Dredge fish pieces in flour, dip in egg wash, then coat with panko.Spray lightly with oil and air fry at 400°F for 8–10 minutes (or deep fry until golden).Hit with a final sprinkle of rub after frying.Serve with tartar sauce or malt vinegar mayo.

Why it works: Pairs perfectly with wings, burgers, or steak night — tastes like kettle chips. Ingredients: 3–4 large russet potatoes, cut into wedges2 tbsp oil2–3 tbsp Salt & Vinegar rub Directions: Toss potato wedges in oil and half the rub.Roast or grill at 425°F until golden and crispy (about 35–40 min).Sprinkle with the remaining rub while hot.Optional: serve with a sour cream + chive dip.

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.

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.

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.

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.