Ancho Chile Lime Shrimp
In a small bowl mix one or two teaspoons of lemon juice and a tablespoon of Ancho Chile Rub, and a teaspoon of olive oil. Take thawed shrimp and mix with marinade until completely covered, place in refrigerator for three hours. Shrimp can then be either baked, sautéed, or grilled. A few ideas for this is with to make them with skewers and grill them, or to sauté them and serve as tacos.
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Sage Rub and Brandy Marinade Lamb Chops (Or Steak)
Take thawed out lamb chops and place into a bowl. In separate bowl mix one or two shots of Brandy and a few tablespoons of sage rub, add just enough water to completely cover meat, no more than half a cup. Cover meat completely with marinade and place in refrigerator for 4 hours.
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Sage Rubbed Potatoes
Cut a potato into small or medium cubes approximately one square inch. Toss into a bowl with a light amount of canola or vegetable oil, add one tablespoon of sage rub per potato and toss until evenly coated. Place on an oiled roasting pan or sheet pan, put into preheated oven at 350 degrees for 30-35 minutes or longer until crisp.
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Sage Rubbed Whole Roast Chicken or Turkey
Preheat oven to 400 degrees. Take a whole completely thawed bird and place in a roasting pan, rub lightly or generously with sage rub until completely covered. Add a small amount of water to the pan and cover with aluminum foil. Reduce oven heat to 350 degrees and cook for 20 minutes per pound approximately two hours for chicken, longer for turkey. Check with a probe thermometer for 165 degrees. For a crispy texture uncover for half an hour before it's done.
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Smoked Lemon Pepper Salmon
Take thawed out salmon fillets and lightly sprinkle with smoked lemon pepper. Almost any cooking method can be used with this rub from frying, grilling, or baking. Marinating is not necessary and rub can be applied just before cooking.
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Smoked Pepper Rub Steak
Smoked pepper rub can be lightly applied to a desired cut of meat just before cooking takes place and then grilled or sautéed.
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Spicy Rub Pulled Pork
For best results a smoker is required however an oven can be used. Take spicy rub and place in bowl add ½ cup of brown sugar and mix well, add a teaspoon of cayenne powder if more heat is desired. Approximately one 2oz jar of spicy rub per five pounds of pork butt. Thoroughly rub onto pork butt or loin and place into refrigerator for 4 to 8 hours. For gas smokers make sure to presoak wood for electric or pellet smokers fallow manufacturer instructions. Place into smoker and cook on 250 degrees for 12 to 18 hours. Please note most smoke is absorbed in the first several hours so adding more wood or pellets is usually not required. Be sure to temperature reaches 140. Pork should generally fall apart after resting for one hour after cooking. For oven or crock pot slow cooked pork can be placed into a roasting pan at low temperature of 250 to 300 degrees for 8 to 10 hours. Add a small amount of water to prevent it from drying out.
Smoked Coffee Rub Brisket or Ribs
This recipe can be done in a smoker or an oven. In a small bowl mix smoked coffee rub with an equal part of brown sugar. Take brisket or ribs and place into a container and rub thoroughly. Place into refrigerator for 4 to 8 hours. For gas smokers make sure to presoak wood for electric or pellet smokers fallow manufacturer instructions. Place into smoker and cook on 250 degrees for brisket 4 to 6 hours and ribs after 4 to 5 hours. Make sure internal temperature reaches 140. For ovens preheat to 300 degrees and cook for 3 to 4 hours. Cook covered to prevent drying, but uncover for last half hour for crispy texture.