Ingredients (for 1–1.5 lbs of meat):1/4 cup Original Infusion Soy Sauce 1 tbsp Lickity Lemon Pepper rub 1 tbsp lemon juice 1 tbsp olive oil 1 tsp honey or maple syrup (optional for balance) 1/2 tsp onion powder 1/2 tsp black pepper (optional for extra bite) Instructions:Slice meat into thin 1/4″ strips. Mix all ingredients together until well combined. Marinate meat in the fridge for 12–24 hours. Pat dry and smoke/dry at 160°F (71°C) for 4–6 hours. Flavour Profile: Bright, citrusy, peppery, with a savoury finish.

Ingredients (for 1–1.5 lbs of meat):1/4 cup Original Infusion Soy Sauce 2 tbsp water 1 tbsp Voodoo Pickle Punch rub 1 tbsp lemon juice or pickle brine (your call) 1 tsp maple syrup or brown sugar 1/2 tsp garlic powder 1/4 tsp cayenne pepper (optional for extra fire) Instructions:Slice meat into thin 1/4″ strips. Mix all ingredients together in a bowl or zip-top bag. Add meat, coat evenly, and refrigerate for 12–24 hours. Remove from marinade, pat dry, and dry at 160°F (71°C) for 4–6 hours. Flavour Profile: Spicy, tangy, bold, and pickly with a Cajun twist.

Ingredients: Instructions: These slow-smoked beef ribs with Saskatchewan Steak Spice are smoky, tender, and full of savory flavor, with a beautiful bark from the seasoning. Perfect for any BBQ occasion!

Option to Smoke for Extra Flavor Ingredients: Instructions: Optional Smoking Instructions: This chili brings together the rich, smoky flavors of Dat Sweet Heat and the Italian-inspired notes of Lasagna Love, with an extra option to smoke for enhanced depth. Special thanks to Dan from @acanadianscooking for the inspiration behind this hearty recipe!

Ingredients: Instructions:

Ingredients Directions Season, Rest, and Smoke the Roast Braise the Roast for Tenderness 5. In a large smoker-safe pan or Dutch oven, combine beef broth, apple cider vinegar or red wine, sliced onion, garlic, and Worcestershire sauce. 6. Place the smoked roast into the pan with the braising liquid. Cover the pan tightly with a lid or foil. 7. Increase the smoker temperature to 300°F and return the pan to the smoker. Braise for an additional 2-3 hours, or until the roast reaches an internal temperature of 200-205°F and is tender enough to pull apart easily. Rest, Shred, and Prepare Au Jus 8. Remove the roast from the smoker and let it rest in the pan for 15-20 minutes. 9. Shred the beef with two forks, mixing it into the braising liquid to keep it moist. 10. Strain the remaining braising liquid to create a rich, flavorful au jus for dipping. Assemble the Sandwiches 11. Pile the pulled beef onto toasted hoagie rolls or baguette slices. Add provolone or Swiss cheese if desired. 12. Serve with small bowls of the au jus for dipping. This smoked pulled beef is perfect for beef dip sandwiches, offering a tender, flavorful meat with a delicious au jus for the ultimate dipping experience. Enjoy!

Ingredients: 1 lb ground beef 1/2 lb ground Italian sausage 1 white onion, diced 1 can Rotel (or diced tomatoes with green chilies) 2 jalapeños, diced (seeds removed for less heat) 1 red bell pepper, diced 1 green bell pepper, diced 2 tablespoons Rave BBQ Rubs Chili Lime (1 for the meat mixture, 1 for the end) 8 oz cream cheese, softened 1 cup cubed mozzarella cheese 1 cup shredded cheddar cheese 1/4 cup heavy cream (for adding liquid at the end) Instructions: Prepare the Grill: Preheat your smoker or grill to 225°F (107°C). Set it up for indirect heat if using a charcoal grill. Brown the Meats: In a skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain any excess fat. Stir in 1 tablespoon of Rave BBQ Rubs Chili Lime, then remove from heat. Assemble the Queso: In a large cast-iron skillet or a disposable aluminum tray, place the softened cream cheese in the center. Surround the cream cheese with the browned meat mixture. Add the diced onion, jalapeños, red bell pepper, and green bell pepper around the cream cheese. Pour the can of Rotel over the raw veggies and meat mixture. Sprinkle the cubed mozzarella and shredded cheddar cheeses around the cream cheese. Smoking: Place the skillet or tray onto the grill or smoker and close the lid. Smoke for 45 minutes to 1 hour, stirring halfway through, until the cheese is melted and the queso has a nice smoky flavor. Add Cream & Extra Chili Lime: Once the queso is fully melted and combined, stir in the heavy cream to reach your desired consistency. Add more cream for a thinner texture or leave it as is for a thicker dip. Sprinkle in the remaining 1 tablespoon of Rave BBQ Rubs Chili Lime for an extra burst of flavor. Serve: Once the queso is smooth and creamy, remove from the smoker. Serve immediately with tortilla chips, crackers, or fresh veggies for dipping.