INGREDIENTS

6 pounds pork baby back ribs

4 Tbsp Yellow Mustard

1/2 cup Rufus Teague Meat Rub

1 Bottle Rufus Teague Honey Sweet BBQ Sauce

DIRECTIONS

Remove membrane on back of ribs. Use your (clean) hands to lovingly work mustard on both sides of ribs. Feels good, don’t it? Now generously cover both sides in Rufus Meat Rub.

Get your smoker dialed in to 230®¨ F and place ribs boneside down on rack. Let them cook for 3 glorious hours.

Pull ‘em off and wrap in aluminum foil. Then toss ‘em back on smoker for 2 more hours.

Remove that foil and place those naked ribs back on smoker for one more hour.

For last 15 minutes of the cook, paint ribs with Honey Sweet or your favorite flavor of Rufus Teague BBQ Sauce.

Carefully cut in-between each rib. Brush with a bit more sauce. Pile on a plate and stare briefly with meat-hungry eyes before pummeling that delicious pork pile.

INGREDIENTS

1 Tbsp Extra Virgin Olive Oil

2 Pre-made Naan

2 cups Leftover Turkey

2/3 cup Rufus Teague Touch O’ Heat BBQ Sauce

2 cups Cheddar Jack mix

1/2 Red onion thinly sliced

1/2 Red pepper bell pepper diced

1/4 cup Cilantro chopped

1/2 cup sour cream

1Tbsp Rufus Teague Meat Rub

DIRECTIONS 

Place Naan on lightly-oiled baking sheet. Evenly coat each bread with half of BBQ Sauce. Then layer on turkey, cheese, onion and bell pepper.

Bake in oven at 425º till cheese is melty and starting to bubble. Around 8 minutes.

While pizza is cooking, mix sour cream and Meat Rub in a sandwich bag.

Once cooked, remove pizza and top with cilantro. Cut small corner off of sandwich bag and zig zag drizzle sour cream mixture over top of each.

Slice and enjoy!

INGREDIENTS

1lb Brussels sprouts, halved and ends trimmed

1 medium sweet potato in 1/2 inch cubes

1/2 cup of pecan pieces

2 Tbsp Extra Virgin Olive Oil

Salt & Pepper

1/2 tsp Cinnamon

1/3 cup Rufus Teague Whiskey Maple BBQ Sauce

DIRECTIONS 

Toss Brussels sprouts, sweet potatoes and and pecans with olive oil.

On a baking sheet coated with non stick cooking spray, place mixture in single layer.

Sprinkle with salt, pepper and cinnamon.

Roast for 20-25 minutes on 425º flipping half-way thru.

Remove and drizzle with BBQ Sauce.

Mix well and place back in oven for 3 minutes to glaze.

INGREDIENTS

6 eggs

1 onion, diced

3 garlic cloves, minced

1 habanero pepper, minced

2 teaspoons canola oil

3 large spicy pork sausages  

1/3 cup Rufus Teague Touch o’ Heat

1 tablespoon Rufus Teague Meat Rub

1/2 cup white cheddar cheese, shredded

1 tablespoon salt

1 teaspoon black pepper

green onion, chopped

DIRECTIONS 

Whisk eggs together.

Brush sausage with BBQ sauce and sprinkle Meat Rub on the top. Wrap in foil and bake for 15 minutes at 350 degrees.

While the sausage is baking, add canola oil to medium sized pan.

Cook the garlic and onions for 5 minutes or until they become translucent.

Add salt and pepper. Add habanero.

Turn down heat to low heat and add eggs.

Mix slowly until the eggs have set. Add the cheese and give it one last mix.

Remove the sausage from the oven. Slice at a bias. Serve with green onions on top and enjoy!

INGREDIENTS

½ box jumbo shells

1 lb. shrimp, minced  

1 ½ cups BBQ sauce

1/2 cup ricotta cheese

½ cup marscapone cheese

1 egg

1 cup chopped spinach

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup white cheddar cheese, shredded

DIRECTIONS 

 Bring a large pot of water to a boil; cook the jumbo shells for 9 minutes, drain.

 Meanwhile, heat a 12-inch skillet with olive oil; add spinach and shrimp. Saute until golden brown, season with salt and pepper and remove from heat. Add BBQ sauce. 

In a mixing bowl combine ricotta cheese, egg, marscapone, a pinch of salt and pepper, and white cheddar cheese.

First, take each shell and stuff with cheese mixture about 1/4th of the way full. 

 Stuff each shell with 1 small scoop of shrimp/spinach mixture.

Spray bottom of baking pan with pan spray and spread half of the remaining BBQ across the bottom

Sprinkle shredded cheese across the top of the shells.

Cover with foil and cook in the oven on 375°F for 30 minutes.

INGREDIENTS

For Sweet Potatoes: 

2 pounds sweet potatoes, cut into wedges

2 tablespoons Rufus Teauge Spicy Meat Rub

1 tablespoon salt

½ cup oil

Roasted Garlic BBQ Dip:  

1 head garlic

¼ cup sour cream

½ cup mayonnaise

1 green onion

½ cup Blazin Hot BBQ Sauce

DIRECTIONS 

Preheat your oven to 375 degrees.

Roast your garlic by slicing the top of the head, adding some olive oil, salt, and pepper to the exposed top. Wrap in foil and roast for 35-45 minutes. Remove from foil once not too hot and squeeze out cloves. Chop and set aside. 

Wash your sweet potatoes thoroughly. Cut off the ends. Quarter each sweet potato, lengthwise. You can taper each cut to make them more wedge/ fry- like.

Crank your oven up to 400 degrees.

Toss your wedges in salt, Meat Rub, and oil. Lay out on sheet tray lined with wax paper.

Roast in oven for 20-25 minutes, or until they are crisp on the outside and tender in the middle. 

While the wedges are baking, make your dip by combining the mayonnaise, sour cream. BBQ sauce roasted garlic and green onion. Mix well. 

Serve the wedges immediately with the dipping sauce and more green onions sprinkled over the top. 

INGREDIENTS

For the Onion Strings:

1 small onion, sliced thin

1 cup buttermilk

1 cup flour

3 cups canola oil 

1 tablespoon Meat Rub

For the Burger: 

4 5 oz burger patties, 80% lean beef

8 slabs of bacon

4 slices sharp cheddar cheese

1 brioche bun

1 tablespoon Meat Rub

¼ cup Honey Sweet BBQ Sauce

DIRECTIONS 

Oven bake your bacon at 400 degrees for 20 minutes. While the bacon is crisping, start on your onion strings. 

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and submerge into hot oil. Fry for a few minutes and remove from the oil soon as golden brown. 

Set on paper towel to drain excess oil. Set aside and start cooking your burger.

Take the Meat Rub and season your beef patties on both sides.

Add 1 tablespoon of oil to your skillet. Cook burger for about 3 minutes on each side. Add a slice of cheddar cheese between each layer. 

Remove bacon from the oven. 

Toast your brioche bun and start assembling your burger. 

Add your Rufus Teague Honey Sweet BBQ sauce to finish off your Mega Western Burger. 

INGREDIENTS

For BBQ Bacon Jam:

½ pound onions, sliced thin

½ pound bacon

1 tablespoon salt

1 teaspoon pepper

¼ cup brown sugar

¼ cup water

2 cloves garlic, minced 

¼ cup Touch o’ Heat BBQ Sauce

For BBQ Glazed Shrimp: 

1 pound shrimp

1 green onion, minced

½ cup Touch o’ Heat BBQ Sauce

Garnish: 

1 avocado sliced thin

15-20 mini- toasts 

More green onion

Cilantro 

DIRECTIONS

Cut the bacon into 1/2 in pieces. Add to a slightly warmed pot on medium high heat. Render for about 10 minutes. Take out the bacon with a slotted spoon and set on a paper towel to remove and excess oil. 

Remove all but 1 tablespoon of bacon fat from the pot and add your garlic cloves along with the onions. Add your salt. Allow them to sweat for 5 minutes, stirring constantly. 

Once the onions and garlic have become translucent, add your brown sugar. Allow the mixture to caramelize and your onions along with the sugar for about 20 minutes. Remember to constantly stir the onions so they can achieve uniform caramelization. 

Add the pepper, Rufus Teague Touch o' Heat BBQ sauce, water, and the reserved bacon. Cook for 30 minutes while stirring occasionally. You want to get a very thick, jam like consistency.

While the jam is cooking, start on your shrimp. Add the shrimp to a preheated skillet with a teaspoon of olive oil. Cook for a minute. Add the green onion. Cook for 3 minutes until the shrimp are fully cooked in the center. Brush on your BBQ sauce. 

Once the shrimp and bacon jam are done, start to assemble your crostini.

Add about a teaspoon of your bacon jam to the toast. Add a slice of avocado, a BBQ glazed shrimp, and garnish with a cilantro leaf more green onion. 

Reserve the rest of your bacon jam in a jar and refrigerate for about a week. 

INGREDIENTS

⅔ cup ground turkey

1 tablespoon Rufus Teague Spicy Meat Rub

¼ cup cherry tomatoes, diced

2 garlic cloves, minced

2 sprigs thyme

1 tablespoon salt

½ tablespoon pepper

1 onion, diced

⅓ cup Rufus Teague BBQ sauce

1 tablespoon olive oil

½  cup panko bread crumbs

⅓ cup parmesan cheese

1 tablespoon chopped chive

4 large zucchini

DIRECTIONS

Scoop out the center of your zucchini. Blanch in boiling water for about 5 minutes, and immediately shock in an ice bath. Once cooled, set aside.                                     

Add 1 tablespoon olive oil to your pan. Add your garlic, onion, thyme and cherry tomato. Cook down for about 5 minutes. Add salt and pepper.                                    

Add your ground turkey. Add your meat rub.

Cook down for about 8 minutes. At the last minute of cooking, add ⅓ cup BBQ sauce.    

Start to build your boats.

Add your turkey mixture to the center of each boat. Top with panko and parmesan. 

Place in 375 degree oven. Cook for 15 minutes.

Remove and top with chive and more Rufus Teague BBQ Sauce.

Makes 8

INGREDIENTS

8 Reunion Organic lamb chops; ¾ in thick

2 cups light beer

2 bay leaves 

4 peppercorns

6 garlic cloves, crushed

2 sprigs rosemary

1 celery stick, roughly chopped

⅔ cup Rufus Teague Honey Sweet BBQ Sauce

1 tablespoon Rufus Teague Spicy Meat Rub

1 tablespoon chopped chives

1 teaspoon cornstarch (optional)

 DIRECTIONS

Season the chops with the Spicy Meat marinade. 

Add all ingredients to a pan (other than the cornstarch) and allow to marinade for over an hour. The longer, the better!

Poach chops is BBQ infused beer marinade in a deep pan for about 30 minutes on a low simmer.

Remove chops from marinade.

Continue to cook down marinade until it retains a thick, sauce- like consistency. If the sauce is not starting to thicken, add 1 teaspoon of cornstarch to 1 tablespoon of cold water. Whisk until smooth. Add to sauce and stir for 5 minutes,

Grill chops on both side for about 4-6 minutes per side.

Serve with the BBQ/beer sauce, more Rufus Teague BBQ sauce, and chopped chives.      

Serves 4

INGREDIENTS

½ lb skirt steak, sliced thin

1 teaspoon cumin

2 teaspoons salt

1 teaspoon pepper

1/2 red bell pepper, cut into strips

1/2 orange bell pepper, cut into strips

1/2 yellow bell pepper, cut into strips

1 small yellow onion, cut into strips

2 tablespoons water

2 tablespoons olive oil

⅓ cup Rufus Teague BBQ Sauce

6 large tortillas

1 cup pepper jack+ cheddar cheese

DIRECTIONS

Warm up skillet with a tablespoon of olive oil.

Add your bell peppers and onion to the pan. Add some salt, pepper and half od the cumin.

Allow them to blister slightly, for about 2 minutes. Add water and cover to soften.

Once soft and pliable, remove from skillet.

Clean skillet out. Add another tablespoon olive oil.

Add the skirt steak to skillet. Add salt, pepper, cumin and some Rufus Teague BBQ Sauce.

Once fully cooked, remove from skillet.

Clean out skillet. Place tortilla on skillet, allow to warm up.

Add cheese, 2 tablespoons of BBQ beef, and ¼ cup of the peppers and onions.

Fold over. Allow cheese to melt. Flip after 3 minutes.Cook on other side for another 2-5 minutes.

Serve with more Rufus Teague BBQ Sauce and green onion.

Makes 6 quesadillas

1/3 cup ground sirloin

1 pound block of Cheddar Cheese, shredded

½ pound block pepper jack cheese, shredded

1 12 oz can light beer

1 can diced red tomato

1/3 cup pickled jalapeno 

½ cup Rufus Teague Touch O' Heat sauce + more for garnish

1 teaspoon cilantro

DIRECTIONS 

Add your tomato and pickled jalapeno. 

Add half of your beer. Let it reduce by about 1/2.

Slowly whisk in your shredded cheese. Add the rest of your beer and keep whisking.

Once the cheese is fully melted, garnish with more BBQ sauce and cilantro.

Serve immediately with some tortilla chips and warmed tortillas.