Spice Rub Blends for meats

BUFFALO WING RUB - This Buffalo style dry rub has a nice balance of sweet from the brown sugar with some subtle nuanced heat from the chili powder, smoked paprika and habanero.

Blended from brownulated sugar, garlic, sea salt, onion, paprika, mustard powder, cumin, black pepper, habanero powder, ancho powder, and guajillo powder.

For a quick dip mix 1/2 cup low fat sour cream, 1/2 cup low fat mayo, 2/3 cup of crumbled blue cheese and 1 tablespoon of white wine. Vegetables are optional.

A quick and easy buffalo wing recipe - take 2 lbs of chicken wings and cut off the wing tips. Cut the wings at the joint for two separate pieces. Use 4-6 tablespoons of wing seasoning and evenly coat both sides of all the wings. Be sure to work the mixture into the meat with your hands. Place the wings in several large ziplock bags and refrigerate for 2-4 hours (the longer you refrigerate the more the seasoning works it way all the way through the meat).

Place the wings on a broiler pan rank and cook 5-6 inches from the heat for 9-10 minutes per side or until the chicken is cooked all the way through (no longer pink). Remove the chicken wings from the oven and sprinkle a bit more seasoning on for additional flavor.

ALL AMERICAN DRY RUB - This classic All American Dry Rub is a terrific all around spice rub that is great to keep on hand. Use it as a seasoning mix by adding it to your ground beef for a tangy burger or use it as an all-purpose rub on venison, elk, beef, pork and it's really a big hit with our hunting customers. Customer tell us that it is magically on corn on the cob!

When using it as a rub, it is recommended to use 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat -- that's why it's called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerator for a while to let the seasonings marry with the meat.

This rub may be best on smoked venison ribs and we like to season the ribs and then work the rub into the meat and place in the fridge to work its magic for about 8-12 hours before smoking.

For burgers, don't overwork the meat so just season the outside of the burgers and let sit for about 30 minutes before grilling.

KANSAS CITY BBQ RUB - One of the signature characteristics of a classic Kansas City BBQ is the liberal use of BBQ sauce (this is also the St. Louis style). The Kansas City sauce is tomato based with a flavor profile that's spicy, tangy and sweet. To balance these strong flavors the Kansas City BBQ rubs tend to be less sweet and a bit more savory as this provides the best compliment to the wet, sweet sauce.

Our Kansas City BBQ Rub is hand blended from paprika, garlic, salt, turbinado sugar, coriander, cumin, mustard, black pepper, celery, thyme, sage, clove, and oregano.

We recommend that you use 1 tablespoon of rub per pound of meat (you can certainly add more if you prefer). Add to the meat and rub it in thoroughly with your hands. Be sure to coat both sides evenly. Once this is done place the meat in a resealable plastic bag (we prefer to use the large zip lock bags). And then place in the refrigerator for at least 4 hours. For best results refrigerate for 24 hours and we have even heard of some competitive BBQ teams giving their meat up to 48 hours.

To make a well balanced sauce add 1 cup of tomato sauce, 1/2 cup of cider vinegar, 1/2 cup of water and 2 tablespoons of spice rub to a medium sauce pan. Simmer on low for 20-30 minutes. You can adjust the spice blend to suite your tastes.