Rave BBQ Rubs

10Nov

Chili Lime Smoked Pig Shots

November 10, 20240 Comments

Ingredients: 1 lb smoked sausage or kielbasa, sliced into 1/2-inch rounds 1 lb thick-cut bacon strips, cut in half 8 oz cream cheese, softened 1/2 cup shredded cheddar cheese 2-3 tbsp Rave Chili Lime Rub 1/4 cup diced jalapeños (optional, for added heat) Toothpicks Directions: Assemble the Pig Shots Wrap each sausage round with a half slice of bacon, creating a “shot glass” shape with the bacon as the sides and the sausage as the base. Secure with a toothpick to hold the bacon in place. Prepare the Filling In a bowl, combine softened cream cheese, shredded cheddar cheese, Rave Chili Lime Rub, and diced jalapeños (if using). Mix until well blended. Fill the Pig Shots Spoon or pipe the cheese mixture into each bacon-wrapped sausage “shot,” filling it to the top. Smoke the Pig Shots Preheat your smoker to 275°F. Place the filled pig shots on a smoker-safe tray or directly on the smoker grate. Smoke for 1.5 to 2 hours, or until the bacon is crispy and the filling is hot and bubbly. Serve Let the pig shots cool slightly, then serve warm. These smoky, spicy bites are perfect for any BBQ or game-day gathering! Enjoy the zesty, smoky goodness with every bite!  

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10Nov

Smoked Party Ribs Using Sweet And Smokey Maple

November 10, 20240 Comments

Ingredients: Ribs: 2 racks of baby back ribs (or St. Louis style) 1/4 cup Rave Sweet and Smokey Maple Rub 1/4 cup mustard (for binding) Mop Sauce: 1/2 cup apple cider vinegar 1/4 cup apple juice 1 tbsp Rave Sweet and Smokey Maple Rub Glaze: 1/2 cup maple syrup 1/4 cup BBQ sauce 1 tbsp butter 1 tbsp Rave Sweet and Smokey Maple Rub Directions: Prepare the Ribs Remove the membrane from the back of the ribs for better tenderness. Coat the ribs with mustard, then generously apply Rave Sweet and Smokey Maple Rub on both sides. Let them sit for 30 minutes to an hour to allow the rub to penetrate. Preheat the Smoker Preheat your smoker to 225°F. Use applewood or hickory chips for a mild, smoky flavor that complements the maple. Smoke the Ribs Place the ribs in the smoker, bone side down, and cook for about 2 hours. Every 30 minutes, baste the ribs with the mop sauce to keep them moist and add flavor. Wrap and Continue Smoking After 2 hours, remove the ribs from the smoker and wrap each rack in aluminum foil. Before sealing, add a small drizzle of the mop sauce and a sprinkle of Rave Sweet and Smokey Maple Rub. Return to the smoker and cook for another 1.5 to 2 hours. Glaze and Finish In a saucepan, combine maple syrup, BBQ sauce, butter, and Rave Sweet and Smokey Maple Rub. Heat until the glaze is well blended and slightly thickened. Unwrap the ribs, brush them generously with the maple glaze, and return to the smoker for an additional 30 minutes to set the glaze and caramelize. Serve Let the ribs rest for 5-10 minutes, then slice and serve. Enjoy these tender, smoky, and sweet ribs at your next party! These smoked ribs will be a hit with their perfect balance of sweet, smoky, and tangy flavors!  

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10Nov

Smoked Taco Bites Using Chili Lime

November 10, 20242 Comments

Ingredients Taco Meat: 1 lb ground beef (or turkey) 2 tbsp Rave Chili Lime Rub 1/2 onion, finely chopped 1 clove garlic, minced Salt and pepper to taste Taco Bites: 12 scoop-style tortilla chips 1/2 cup shredded cheddar or Mexican blend cheese 1/2 cup shredded lettuce 1/4 cup diced tomatoes 1/4 cup sour cream Fresh chopped chives for garnish Directions Prepare the Meat Filling Heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until beef is browned and onions are soft. Drain any excess fat. Stir in the Rave Chili Lime Rub, and season with salt and pepper. Cook for an additional 2-3 minutes to meld flavors. Smoke the Meat and Melt the Cheese3. Preheat your smoker to 225°F. Spread the cooked taco meat on a tray or foil-lined, smoker-safe pan.4. Spoon the smoked taco meat into each scoop chip on a separate smoker-safe tray. Sprinkle shredded cheese over the meat.5. Place the tray of assembled taco bites in the smoker for 10-15 minutes, or until the cheese melts and the bites are warmed through. Add Toppings6. Remove from the smoker. Top each taco bite with shredded lettuce, diced tomatoes, and a small dollop of sour cream. Garnish with fresh chopped chives. Serve these warm, smoky, and cheesy taco bites at your next gathering!  

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10Nov

Gluten-Free Smokey Buffalo Hot Chicken Sandwich

November 10, 20240 Comments

Ingredients: Chicken: 4 boneless, skinless chicken thighs 1 cup pickle juice (for up to 2-hour marinade) Breading: 1 cup Robin Hood gluten-free flour 2 tbsp Rave BBQ Rubs Smokey Buffalo blend (for spice) Egg Mixture: 2 large eggs 1 cup buttermilk 1 tbsp Rave BBQ Rubs Smokey Buffalo blend For Frying: Vegetable oil for deep frying Sandwich Assembly: Gluten-free buns Dill pickles, sliced Coleslaw (optional) Mayo or preferred sauce Instructions: Marinate the Chicken (for up to 2 hours): Place the chicken thighs in a shallow dish and pour pickle juice over them. Cover and marinate in the refrigerator for no more than 2 hours to prevent over-marinating. Prepare Breading and Egg Mixture: In one bowl, combine the Robin Hood gluten-free flour with 2 tbsp of Smokey Buffalo blend. Mix well. In a separate bowl, whisk together the eggs, buttermilk, and 1 tbsp of the Smokey Buffalo blend for extra flavor. Bread the Chicken: Remove the chicken thighs from the pickle juice and pat them dry. Dip each piece into the seasoned flour, then into the egg mixture, and back into the flour. Repeat this process to achieve three coats of breading, which will give you a crispy, thick coating. Deep Fry the Chicken: Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place each chicken thigh in the hot oil and fry until golden brown and cooked through, about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Assemble the Sandwich: Toast the gluten-free buns and spread mayo or sauce on each side. Place the fried chicken thigh on the bottom bun, add sliced pickles, and top with coleslaw if desired. Place the top bun on the sandwich, and serve hot! Enjoy this perfectly spiced, gluten-free hot chicken sandwich without an overly lengthy marinade!    

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10Nov

Smoked Chili Cheese Dog Sauce

November 10, 20240 Comments

Ingredients: •4 oz cream cheese, softened •1 cup sharp cheddar cheese, shredded (or choose from the alternatives below) •1/2 cup heavy cream •1 tablespoon Rave BBQ Rubs Smokey Buffalo rub •1 tablespoon unsalted butter •1/2 teaspoon garlic powder (optional for extra flavor) •Salt and pepper to taste Alternative Cheeses to Use: •Smoked Gouda: Adds a deep, smoky richness to the sauce. •Monterey Jack: Great for melting, it creates a smooth, creamy texture. •Colby Jack: Provides a balanced, mild flavor that complements the BBQ rub. •Pepper Jack: For extra heat, add some pepper jack cheese. •Gruyère: Adds a nutty flavor with a smooth melt. Instructions: 1. Prepare Your Grill: •Preheat your grill to around 225°F. For a smoky flavor, consider using a grill with wood or charcoal, which will lightly infuse the sauce with smoke. Hickory, applewood, or mesquite are excellent wood choices if your grill allows for them. 2. Melt the Butter: •Place a cast-iron skillet or an oven-safe pan directly on the grill grates. Add the unsalted butter to the pan and let it melt, about 5 minutes. 3. Infuse the Flavor: •Stir the Rave BBQ Rubs Smokey Buffalo rub and garlic powder (if using) into the melted butter. Let this cook for 1-2 minutes to toast the rub and release its smoky spices. 4. Add the Cream Cheese: •Cut the cream cheese into small chunks and add it to the pan on the grill. Stir frequently as it melts into the butter mixture. 5. Add the Cream: •Slowly pour in the heavy cream, stirring constantly to create a smooth sauce. Adjust the cream amount to reach your desired sauce thickness. 6. Add the Shredded Cheese: •Gradually add the shredded cheese (cheddar, gouda, Monterey Jack, etc.) to the pan, stirring frequently until it melts evenly. This should take about 5-10 minutes, depending on the amount of cheese used. 7. Stir and Season: •Once the cheese is fully melted and the sauce is smooth, taste and adjust seasoning with salt and pepper, if needed. The Smokey Buffalo rub should provide a robust flavor, but adjust as desired. 8. Serve: •Once the sauce is creamy and fully blended, remove the pan from the grill. Pour the cheese sauce over your chili cheese dogs for a smoky, creamy finish! Tips for Grilling the Sauce: •Use a Cast-Iron Skillet or Heavy-Duty Pan: A cast-iron skillet or study aluminium pan will distribute heat evenly and prevent scorching. •Keep the Grill Lid Closed: Close the lid during cooking to maintain a steady temperature and infuse a consistent smoky flavor. •Stir Occasionally: Stir every few minutes to ensure even melting and prevent separation. This cheese sauce, with its touch of smoky flavor from the grill, will take your chili cheese dogs to a whole new level!

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06Nov

Smoked Meatloaf Recipe

November 6, 20240 Comments

Ingredients: 2 pounds ground beef 1/2 cup sauteed onion (cooled) 1/2 cup crumbled bacon 2 tbsp Worcestershire sauce 1 egg, beaten 1 tbsp Rave BBQ Rubs Lasagna Love – Italian Seasoning 2 tbsp Rave BBQ Rubs Da Burger Bomb Beef Rub Directions: 1. Preheat your smoker to 250F. 2. In a large mixing bowl, combine the ground beef, sauteed onion, crumbled bacon, Worcestershire sauce, spices and beaten egg. Mix well using your hands or a spoon until all the ingredients are evenly incorporated. 3. Take a 9×5-inch loaf pan and line it with aluminum foil for easy removal later. Alternatively, you can shape the meatloaf directly on a baking sheet, but using a loaf pan helps retain the shape. 4. Begin by placing the meat mixture into the loaf pan, spreading it evenly along the bottom until meat mixture is all in the pan. Gently press the top to ensure the meatloaf is tightly packed. 5. Place the loaf pan onto the preheated smoker. Close the lid and smoke for aproximately 2 to 2.5 hours, or until the internal temperature reaches 160 degree F (71 degree C). It’s always recommended to use a meat thermometer to ensure the meat is cooked to the desired doneness. 6. Once the meatloaf reaches the desired temperature, remove it from the smoker and let it rest for about 20 minutes. 7. Carefully lift the meatloaf out of the loaf pan using the aluminum foil, or slide a spatula underneath it if you shaped it directly on a baking sheet. 8. SLice the smoked meatloaf into thick slices and serve hot. It pairs well with mashed potaotes, roasted vegetables, or a side salad. Enjoy your deliciuos smoked meatloaf infused with the flavors of Rave BBQ Rubs Lasagna Love – Italian Seasoning and Da Burger Bomb Beef Rub!  

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06Nov

Chilli Lime Corn Salsa

November 6, 20240 Comments

Ingredients: 2 cans of sweet corn, drained 1/4 cup diced tomatoes 1 small red/green bell pepper, diced 1/4 cup red onion, finely chopped 1 jalapeno pepper, seeded and minced (adjust to your preferred level of spiciness) 1/4 cup fresh cilantro, chopped Juice of 1 lime 1 tablespoon olive oil 1 tablespoon Rave BBQ Rubs Chilli Lime (adjust according to your taste) Instructions: In a large mixing bowl, combine the drained sweet corn, diced red bell pepper, finely chopped red onion, minced jalapeno pepper, and chopped cilantro. In a separate small bowl, whisk together the lime juice, olive oil, and Rave BBQ Rubs Chilli Lime. Pour this dressing over the corn salsa mixture and toss everything together until well coated. Taste the salsa and adjust the seasoning with salt and pepper if needed. Let the salsa sit at room temperature for about 15-20 minutes to allow the flavors to meld together. Serve the corn salsa as a side dish or with tortilla chips. Enjoy! Note: Canned corn is a convenient alternative to fresh corn, but if you prefer, you can also use frozen corn kernels. Just make sure to thaw and drain them before using in the recipe.

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06Nov

Saskatchewan Steak Spice

November 6, 20240 Comments

Ingredients: 2 Ribeye or New York Strip Steaks (1-1.5 inches thick) 2-3 TBSP Rave Saskatchewan Steak Spice 2-3 TBSP ButterFresh herbs (like rosemary or thyme, optional) Olive oil Rave Recipe: Prep the Steak: Pat the steaks dry with paper towels. Rub both sides generously with Rave Saskatchewan Steak Spice and let sit at room temperature for 30-60 minutes. Smoke the Steak: Preheat your smoker to 225°F. Place the steaks on the smoker and cook until they reach an internal temperature of 110°F (about 30-40 minutes). Sear in Cast Iron: Heat a cast iron pan over medium-high heat. Add a drizzle of olive oil and let it get hot. Once ready, sear the steaks for 2-3 minutes per side until a nice crust forms. In the last minute, add butter and any fresh herbs to the pan, basting the steaks as you finish cooking. Rest and Serve: Remove the steaks from the pan and let them rest for 5-10 minutes. Slice and serve with your favorite sides.

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06Nov

Smoked Banana Muffins

November 6, 20240 Comments

Ingredients: – 3 ripe bananas, mashed – 2 large eggs- 1/2 cup melted butter or oil (coconut oil or vegetable oil works well) – 1/2 cup honey – 1 teaspoon vanilla extract – 1 3/4 cups Robin Hood Gluten-Free Flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 2 tablespoons Rave BBQ Rubs Sweet & Smokey Maple Rub -Optional: 1/2 cup chopped nuts (such as walnuts or pecans) – Muffin cups Instructions: Preparing the Muffin Tin: 1. Preheat your Traeger grill to 350°F (175°C) using maple wood pellets for a sweet, smoky flavor. 2. Place muffin cups in a muffin tin, ensuring each cup is properly lined. Mixing the Batter: 1. In a large mixing bowl, combine the mashed bananas, eggs, melted butter or oil, honey, and vanilla extract. Mix well until everything is fully incorporated. 2. In a separate bowl, whisk together the Robin Hood Gluten-Free Flour, baking powder, baking soda, salt, and Rave BBQ Rubs Sweet & Smokey Maple Rub. 3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.4. If desired, fold in the chopped nuts until evenly distributed throughout the batter. Filling the Muffin Cups: 1. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full. Baking on the Traeger: 1. Place the muffin tin on the preheated Traeger grill and close the lid. 2. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serving Suggestions: 1. Once done, carefully remove the muffins from the grill and allow them to cool in the muffin tin for a few minutes. 2. After cooling slightly, transfer the muffins to a wire rack to cool completely before serving. 3. Serve the Gluten-Free Smoked Banana Bread Muffins warm or at room temperature. 4. Optionally, you can enjoy them with a dollop of whipped cream or a drizzle of honey for added sweetness. 5. These muffins make for a delightful snack or breakfast treat paired with a cup of coffee or tea. Enjoy your gluten-free baking adventure with these delicious smoked banana bread muffins sweetened with honey!

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06Nov

Smoked Cheese Stuffed Beef Meatballs

November 6, 20240 Comments

Ingredients: – 1 pound ground beef – 1 egg – 1 tablespoon Rave BBQ Rubs Da Burger Bomb – Salt and pepper, to taste – 4-6 cubes of cheese (such as cheddar or mozzarella), cut into small cubes – Barbecue sauce for serving (optional) Instructions: Preparing the Traeger Grill: 1. Preheat your Traeger grill to 225°F (107°C) according to the manufacturer’s instructions. Use wood pellets of your choice for a smoky flavor. Making the Meatball Mixture: 1. In a large mixing bowl, combine the ground beef, egg, Rave BBQ Rubs Da Burger Bomb, salt, and pepper. Mix until well combined. Assembling and Smoking the Meatballs: 1. Take a small portion of the meat mixture and flatten it in your hand. Place a cube of cheese in the center, then wrap the meat around the cheese, forming a meatball. Repeat with the remaining meat mixture and cheese cubes. 2. Place the cheese-stuffed meatballs directly on the grill grate of the preheated Traeger grill. 3. Close the lid and smoke the meatballs at 225°F (107°C) for about 2 to 2.5 hours, or until the internal temperature of the meatballs reaches 160°F (71°C). Serving: 1. Remove the smoked meatballs from the grill and let them rest for a few minutes. 2. Serve the cheese-stuffed beef meatballs hot, optionally with barbecue sauce for dipping. 3. Enjoy the delicious smoky flavor and juicy meatballs! These smoked low and slow cheese-stuffed beef meatballs are sure to be a hit at your next barbecue or gathering. The slow smoking process infuses them with a rich smoky flavor, while the melted cheese inside adds a delightful surprise. Enjoy grilling on your Traeger!

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