Rub it Right Pulled Pork

Pork Shoulder or Butt

Rub it Right

Pecan wood chips

Applewood wood chips

BBQ sauce of choice (we like Stubbs with a little extra Rub it Right)

Rub your butt or shoulder generously  with Rub it Right.  We like to really coat the meat, so feel free use a good portion of rub.  Wrap the meat in foil and place in the oven at 225 overnight or 325 for 6 hours (low and slow is always best).  You may want to put a pan under the meat to catch drippings.  Remove from the oven and allow it to rest for 30 minutes.  Remove the foil and place the meat directly on the rack of the grill or smoker using ½ pecan wood chips and ½ applewood chips.  Cook the meat at 225 for 6 hours or 275 for 3 hours.  During the last hour, glaze the meat with your sauce mixture.  Remove from heat and allow the meat to rest and for 20 minutes then pull and sauce to desired level.

Rub it Right Pork Belly Ramen Noodles

Serves 4 takes about 3 hours but only really about 20 minutes of actual cooking and prep

• 1 pound of pork belly cubed into roughly 2 ½ inch cubes

• 1 cup of onion roughly chopped

• 1 cup of celery roughly chopped

• 1 cup of carrots roughly chopped

• 4 eggs

• 1 tbs of soy sauce

• 1 tsp of fish sauce

• 1 tbs of sriracha

• 1 tsp of toasted sesame oil

• 6ish quarts of water

• 2 packages of noodles (get the fresh ones if possible in refrigerator aisle)

Start with a 5 quart stock pot or deep pan and start to pre heat the pan for 1 min at medium heat.  After the pan is hot add pork belly cubes allow cubes to brown on all sides turning every 2 minutes or so. Once they are browned on all sides remove the pan from heat and remove pork belly.  Discard remaining pork fat leaving only what is needed keep the vegetables from sticking.  Now return the pan to a medium high heat and add onion, celery, carrots, and rub it right and saute for 5 min until mixture is lightly browned and spices are fragrant.  Add the pork belly and then add water almost to the top allowing room to stir and not spill.  Stir and bring the stock to a boil then reduce the heat to med low and simmer for 2 ½ hours adding extra water as needed with the end result being somewhere around 2/3’s of your stock pot. After stock is simmered add soy, sriracha and toasted sesame oil.

In a separate small sauce pan bring water to a boil over high heat. Meanwhile prepare an ice bath bowl (bowl with ice water) large enough to easily accommodate 4 eggs. Once the small pan is boiling add eggs and reduce heat to medium low and simmer for 6 minutes then move eggs to ice bath and allow to them to cool for 10 minutes.

While eggs cool follow noodle directions to boil noodles. Strain noodles and place desired amount in each soup bowl. Peel and halve eggs and place in them in the bowls, then add broth, pork belly and veggies and serve. Garnish with fresh chive and toasted sesame seeds. Enjoy!

Rub it Right Fried Chicken

Brine the chicken in salt water for at least an hour (the longer the better). Then dip in flour, buttermilk, and Panko with Rub it Right. Place chicken in hot hot hot oil (we used classic vegetable). Allow to fry for roughly 12 minutes or until the chicken is golden. If you're doing a large batch, place on a rimmed baking sheet and place in the oven at 350 degrees until your batch is complete and ready to be served.

Rub it Right Ground Beef Tacos

1 TBS olive oil

1/2 onion,  roughly chopped

2 celery stalks,  roughly chopped

2 pablano peppers, roughly chopped  

1 beefsteak tomato,  roughly chopped  

2 cloves of garlic, minced 

2 TBS Rub it Right  

1 lb. ground beef (you can substitute ground turkey,  just add olive oil to prevent sticking)

Sautee the vegetables with the Rub it Right in the olive oil over medium high heat in a deep skillet until the vegetables are soft.  Add the ground beef and continue to cook. Once the beef is thoroughly cooked you may want to strain the oil.  Use your favorite shell or tortilla and top with what makes you happy! 

Note: The pictures show the recipe made with four  pounds of beef,  not one... we like to cook in bulk and freeze the rest so we have easy freezer meals down the road :)

Rub it Right Bloody Mary's

4 Kalamata Olives

1 TBS Rub it Right

2 cups Tomato Juice

1 tsp Worcestershire Sauce

1 tsp Creamy Horseradish Sauce

Salt and Pepper to taste

½ cup Chicago Distilling Ceres Vodka

Combine the first five ingredients plus the Chicago Distilling Ceres Vodka in the blender. Add salt and pepper as needed. Pour over ice and garnish with your favorite accouterments.

Rub it Right Salsa (why haven't we posted this before?!)

With just a little effort you can have some amazing salsa for your next party. Or do what we did and make a TON of it and stock your pantry (or prep for gift giving!)

Begin by charring 6 tomatoes, 1 whole onion, and 2 spicy peppers (we went the habanero route) either on the grill or in the oven (in a pan) at 450°, bottom rack. Make sure to put the stem side up. You really only want a good char on one side of the tomato. The other two veggies can take a pretty good char. Oh. Go ahead and toss some Rub it Right on there too.

Give the tomatoes about 20-30 minutes. (We obviously started with way more than 6 tomatoes.) The onions can take a little while longer while the peppers won't need that whole time. They should look like this when you remove them from the heat... Add another good pinch of Rub it Right then too.

Put 6 charred tomatoes, 1 whole charred onion, and 2 charred peppers in a blender. Add 3 cloves of fresh garlic, 2 TBS of Rub it Right, and 1 TBS of salt. Pulse until you reach desired chunkiness and add the right amount of cilantro for you (we know some of you weirdos think cilantro tastes soap, so feel free to leave it out). Tada! That's some yummy stuff! If you made a lot of it, follow canning instructions and store for a long time! Email us if you need help with the canning bit. Enjoy your fiesta!

 (The salsa is on the far right. We had quite a busy day with salsa and pickles and such... did you know you can use Rub it Right in your pickle brine too?!)

Rub it Right Steelhead Trout with Rub it Right Zucchini

You can't get a more delicious meal any easier than this! Put a hefty amount of Rub it Right on sliced zucchini. Sautee with olive oil and onion. Add the same ingredients (olive oil and Rub it Right) to both sides of the trout. Sear each side of the trout at high heat then place in an oven (pre heated to 400°) cooking for about seven minutes per side. Serve both dishes with your favorite salad!

Rub it Right grilled zucchini

  Zucchini, olive oil, Rub it Right, and a grill. It doesn't get any easier than that!

How can you make filet mignon better??...

  ... Rub it Right! (and add a little olive oil). Let it sit as long as you want, just bring it to room temperature before putting it on the grill (this will keep it from sticking). Grill roughly 5 minutes each side, five minutes off heat, then rest five minutes on the plate (depending on preference and thickness). So good.

Rub it Right Pimento Cheese Spread

  This recipe is inspired by Chelsi's southern roots. Now everyone in the South will claim they have the best pimento cheese recipe, but we'll put this one in running for the blue ribbon any day...

  Mix together 3/4 cup of mayonnaise, 1/2 cup of pimento peppers rinsed and finely chopped, 1 1/2 Tbs bourbon, and 2 good pinches of Rub it Right (about 2 tsp). Add 6 cups of freshly grated sharp cheddar and 3/4 cup of freshly grated parmesan cheese. mmmMMM!