••••RUBBIN' RIGHT BBQ RUBS🍖🍗🍮🍯🍅🍎🥘🍋!!••••

(Source: courtesy of Rubbin Right & photos also & LinkedIn & pinterst & grillax.com & rubbin right.com & charbroil.com & porkbarrelbbq.com)

••••RUBBIN' RIGHT BBQ RUBS!! ADD A 

••••GREAT TASTE TO YOUR MEAT!!

••••TRY SOME TODAY!!

RUBBIN' RIGHT LLC

2896 FM 2027, 

Cameron, TX 76520

Email. rubbinright@gmail.com

••USES FOR DRY RUB:

• It is great as a dry rub for meats, poultry and fish. It marries well with beef, pork, lamb and chicken. Bring the meat to room temperature, coat the meat with olive oil, rub on a generous amount of the spice mix and cook as you normally would on your grill, in your smoker, on your stove, or in your oven.

• If you like Bloody Mary’s, then wet the lip of the glass and use our spice mix instead of salt to rim the drink.

• Spice up your nachos by adding our spice mix to your cheese prior to melting.

• Sprinkle the spice mix on a salad and then mix a small amount with olive oil as a bread dip to eat with the salad.

• If you like Chex Party Mix, try using our spice mix instead of the recommended spices.

• For a new taste to your morning eggs, use the spice mix instead of salt and pepper.

• As a popcorn topping, simply sprinkle on top of a fresh bowl of popcorn.

• On sushi (no joke – someone emailed us a note that they LOVE this), mix with soy sauce as an alternative to wasabi.

••HOW TO USE A DRY RUB:

Want a great way to spice up your meats? Try a rub. Rubs can be complex ethnic blends or as simple as garlic salt and pepper. They’re usually placed on meats before grilling to add flavor. Rubs shouldn’t overpower your meats and are usually just a blend of strong and mild flavors.

Dry Rubs
Rubs come in shakers and bags. They contain spices and sometimes sugar blended together Most dry rubs contain such things as paprika, chili powder, garlic, cayenne. Put your rub under thick skins like those on chicken, so it can get to the meat. You can find some of these rubs in your local grocery store, or make your own with a little pepper, garlic salt, salt and sugar. When it’s prepared, just shake or sprinkle your spices evenly to coat your meat.

Wet Rub
Mixing a wet substance like oil with your spices makes a “wet rub.” Adding a little olive oil or Worcestershire also helps the spices stick to your meat. A wet rub can also add moisture to your meat and keep it from sticking. When you mix your spices with oil or things like Worcestershire sauce, make a thick paste and then coat it on your meat evenly.

How Long to Keep the Rub On
Wet rubs are more likely to seep into the meat’s juices than dry rubs. You can leave a dry rub on for as little as 30 minutes and then put it on the grill. And with a wet rub, you can have it marinate for several hours.

How to Cook with a Rub
Once your meat is coated with the rub, just place it right on the grill. Sugars can burn at 275 degrees so be careful with sugar rubs and make sure you spray a little cooking oil on the grates first.

••RIB RECIPE 

🥘🍋🍎🍮
Prepare your ribs by removing the membrane and trimming off excess fat.
Sprinkle the ribs with Honey Bourbon Plus on both sides and massage rub in.
Pour and spread Worcesturshire Sauce all over ribs and massage in
Sprinkle the ribs again with Honey Bourbon Plus and massage in.
Place on pit (We smoked our with pecan wood but you may use the wood of your choice).
After about 15 minutes rub butter all over ribs. Do this approx. 3 times during the smoking process.
For the Mop:
1/4 c. Worcesturshire Sauce
1/4 C. Dr. Pepper
1 tsp. All Purpose Barbecue Rub
1 tsp. Honey Bourbon Plus Rub
1 1/2 tsp. lemon Juice
Combine the above and mop your ribs with this every 15-20 minutes.
When your ribs turn golden brown, wrap them in foil (or place them in a foil pan) and pour apple juice around them, cover them with the foil tightly and let them cook.
When the ribs are done, we glazed them with the following glaze:
1 c Barbecue Vinegar Sauce of your choice
1c Karo Syrup
16 0z Apple Jelly
(I got this mop idea from Myron Mixon's book)
Mix the above in a blender until smooth.
Mop on both sides and cook another 20 minutes
These ribs came out great. We have tried several ways to cook ribs but this recipe is a keeper

••WHAT'S SPECIAL ABOUT RUBBIN' RIGHT:

We at Rubbin' Right concentrate on the flavors of our rubs without the use of unnecessary fillers such as MSG and tons of salt. We believe that flavor is essential.We have spent a lot of time developing our rubs so that the blend of flavors will enhance the flavor of your food. 

I doesn't matter if you are grilling, smoking, using your oven or slow cooker, our rubs will cook it all.

Sprinkle it over your vegetables, baked potatoes, cook with your pinto beans, etc... The sky is the limit.

••ABOUT RUBBIN' RIGHT:

Let me introduce myself, though maybe you’ve heard of me already: I like to call myself Chuckwagon Sally, born as a Houston city-mouse but a country girl at heart. My dad was a true Texas cowboy, and some of my fondest childhood memories are of cooking up big family dinners by his side out at our ranch. It’s because of him that I developed a love of cooking—and a palate for a mean spicy kick.Next, meet my partner: Big Jim. He’s been barbecuing for more than 40 years, both competitively and for fun. He’s been on the winning table a time (or two, or three), and his catering is loved by all who try. Needless to say, when he first made a meal for me, we got to talking. I told him that I had some experience with mixing spices so when he left that night I immediately got to work and mixed up some spices. He tasted them the following morning when he arrived and he suggested that I add this and that and I did. One thing led to another, and we decided that if we combined our know-how, we could make the best damn barbecue rub in Texas. And anyone who’s had real Lone Star barbecue knows that if it’s the best in Texas, it’s the best everywhere else too.

So here’s Rubbin’ Right, a rub so good you may just find yourself eating it right off the spoon. Enjoy!

••••SOUTHWESTERN RODEO BURGER🍔🌶🥛🧀🍞🍳🏟🌅🐴🍮!!••••

(Source: hy-vee.com & photos also)

••••SOUTHWESTERN RODEO BURGER!!

Serves 4.

INGREDIENTS

Hy-Vee vegetable oil, as needed
2 cups Hy-Vee panko bread crumbs
1/2 cup Hy-Vee skim milk
1 Hy-Vee large egg
1 yellow onion, sliced into 1/2-inch-thick rings
1 pound 80%-lean ground beef
Hy-Vee salt and Hy-Vee black pepper, to taste
4 slices Hy-Vee American cheese
8 leaves Bibb lettuce
2 jalapeno peppers, sliced
Hy-Vee barbecue sauce, for serving

DIRECTIONS

In a deep fryer or large heavy saucepan suitable for deep-frying, heat oil to 350 degrees. Follow instructions for quantity of oil for deep fryer. For heavy saucepan, fill with at least 2 inches of oil.
Place panko in a medium bowl. In a separate medium bowl, whisk together milk and egg. Working in batches, toss onion rings into egg mixture, then in panko, coating evenly on all sides. Repeat with remaining onion rings. Fry for 1 to 2 minutes or until golden brown. Remove with a slotted spoon, setting on paper towels to drain; set aside and keep warm.
Prepare a charcoal or gas grill for direct cooking over medium heat.
Shape ground beef into 4 patties and season with salt and pepper.
Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During last 2 minutes of grilling, top with cheese.
To serve, place Bibb lettuce on bottom hamburger bun and top with cheeseburger, jalapeno slices, prepared onion rings, barbecue sauce and top bun.

••••SALMON BURGER🍔🍃🐟🌰🥑🍞

(Source: ifoodreal.com & photos also & Olens)

••••SALMON BURGER!! SO GOOD FOR YOU!

Print

Healthy Salmon Burger Recipe

Ingredients

• 1/2 cup red lentils, uncooked
• 3/4 cup water
• 2 lbs salmon fillets, cubed*
• 1 medium onion, cubed
• 2 large garlic cloves
• 1 egg, large
• 2 tbsp Dijon mustard
• 3 tbsp parsley, finely chopped
• 1 tsp salt
• 1/4 tsp black pepper, ground
• 2 tbsp coconut or avocado oil
• 10 whole wheat burger buns and/or lettuce leaves (I used Food for Life)
• Mango Slaw

Directions

1. In a small pot, add lentils and water, cover and bring to a boil. Reduce heat to low and cook for 10-12 minutes or until water has evaporated. Set aside.
2. In the meanwhile, add salmon to a food processor and pulse a few times until it has a finely chopped texture. Do not over process into fine mush. Transfer to a large bowl.
3. Add onion and garlic to a food processor and process until finely chopped, stopping and scraping the sides of the bowl. Transfer to a bowl with salmon along with cooked lentils, egg, Dijon mustard, parsley, salt and pepper, and mix well.
4. Preheat large non-stick skillet on medium heat and swirl about 1 tbsp of oil to coat. Pack 1/2 cup measuring cup with salmon mixture, using your hands form into a patty and place carefully on a skillet. Add as many patties as skillet can fit and cook for 8 minutes or until white edges appear. Carefully flip and cook for another 5 minutes. Repeat with remaining mixture, cooking in batches and adding more oil. 
5. In the meanwhile, prepare Mango Slaw. To serve, place hot salmon patty on a warmed up bun or lettuce leaves (my choice) and top with slaw.
Storage Instructions: Refrigerate salmon patties in a glass airtight container for up to 3 days or freeze for up to 3-4 months. 

Notes

*I used sockeye salmon. Use any wild species like pink (the cheapest one), coho, spring etc. Avoid farmed (Atlantic) salmon.

••••SPICY SAUSAGE MEATLOAF BURGER🍅🌰🧀🥘🍔🍞🌶!!••••

(Source: recipe4living.com & photos also & passthesushi Newark DE)

••••SPICY SAUSAGE MEATLOAF BURGER!!

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

12 patties

Ingredients

• 2 Tbs. extra-virgin olive oil, plus some for drizzling
• 1 red bell pepper, finely chopped
• 1 large onion, chopped and divided
• salt and pepper, for seasoning
• 1 lb. ground beef
• 1 lb. bulk hot sausage
• 1 lb. ground sweet sausage
• 1 egg
• 3/4 C. bread crumbs, 3 generous handfuls, Italian or plain
• 1/2 C. grated Parmigiano or Romano, a couple of handfuls
• burger rolls
• provolone cheese slices
• tomato sauce
  

• Directions

  Preheat oven to 425 degrees. Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper and onions for 5 minutes, season with salt and pepper, then remove to a plate to cool. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form large oval-shaped patties no more than 1 1/4 inches thick, then drizzle with extra-virgin olive oil. Form into as many patties as you can and freeze the rest in portion sized containers, separating patties with wax paper. Place the ones you are going to prepare in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through. Place patty on a roll top with tomato sauce and cheese. Place under broiler until cheese is melted and bun is toasted.

  
  

••••CHICKEN AVOCADO BURGERS🍔🥑🍗🐔🌶🍞🌰!!••••

(Source: Kathi@Laughingspatula.com photos)

••••CHICKEN AVOCADO BURGERS!! YUM!!

  Main Course  American

 Servings 4 Burgers

  262 kcal

  Kathi @ LaughingSpatula.com

Ingredients

• 1 pound ground chicken
• 1 large ripe avocado - cut into chunks
• 1 clove chopped of garlic
• 1/3 cup Panko crumbs or Almond meal to keep it Paleo and Whole30 friendly
• 1 minced Poblano or Jalapeño pepperoptional but recommended
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
  

Instructions

1. Add all ingredients to a large bowl and toss gently.
2. Shape into desired size patties and grill inside or out!
   
   

••••QUESADILLA BURGER🥘🥗🌮🥙🍔🧀🍅🥑🌶🌰🍚!!••••

(Source: delish.com & photos also & Lauren Mishiro)

••••QUESADILLA  BURGER!!

TOTAL TIME: 0:30

PREP: 0:30

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 1 lb. ground beef
• 1 clove garlic, minced
• 1 jalapeño, minced
• 1 tsp. chili powder
• kosher salt
• Freshly ground black pepper
• 2 tbsp. vegetable oil, divided
• 8 Small flour tortillas
• 1 1/2 c. shredded Cheddar
• 1 1/2 c. Shredded Monterey Jack
• 1 1/2 c. Shredded lettuce
• 1 c. Pico de Gallo
• Sour cream, for drizzling
  

DIRECTIONS

1. In a large bowl, combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix until just combined.
2. Shape mixture into four large, thin patties. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is hot, add the patties and cook until cooked to your desired doneness, about 4 minutes per side.
3. Set aside burgers and wipe skillet clean. In the same skillet over medium heat, heat remaining tablespoon oil. Add one flour tortilla and top with cheddar, Monterey Jack and lettuce.
4. Place one cooked burger on top then sprinkle more cheese and top with pico de gallo. Drizzle with sour cream then place a second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes.
5. Carefully flip quesadilla and cook until the other side is golden, about 2 more minutes. Repeat with remaining ingredients and burgers. Serve immediately.
   

••••RAMEN BURGER🧀🥓🍳🥘🍜🍅🥑🌶🍃!!••••

(Source: seriouseats.com & photos also & J Kenji Lopez-Ault & Kathy pic)

••••RAMEN BURGER!!

••••MATTHEW'S FAVORITE!!

Ingredients

• 1 pack instant ramen noodles
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 8 ounces freshly ground beef, formed into two 4-ounce patties
• 2 slices American, Cheddar, or Swiss cheese
• Toppings as desiredDirections

1. 1.

   Cook noodles according to package directions, draining 1 minute before time indicated on package. Transfer to a rimmed baking sheet and spread out to allow them to dry slightly. Season to taste with salt and pepper.

2. 2.

   Divide noodles into 4 piles. Heat oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Place ring mold or empty 28-ounce can with both ends cut off on one side of pan. Place 1 pile of noodles into mold and press down gently with a rubber spatula to form a thin, even layer. Carefully lift mold. Repeat with other piles of noodles until you have four circular piles of noodles cooking. Cook without moving until well browned on first side, about 3 minutes. Carefully flip and brown on second side, about 3 minutes longer. Transfer to a plate and set aside.

3. 3.

   Season meat with ramen seasoning packet, adding additional salt and pepper to taste. Wipe out skillet with paper towel and heat over high heat until lightly smoking. Add burger patties and press down immediately with a stiff spatula so that patties make contact with skillet. Cook without moving until seared on first side, about 2 minutes. Carefully scrape up patties and flip. Top with cheese and continue to cook until desired doneness is achieved, about 1 minute for medium rare.

4. 4.

   Top bottom ramen buns as desired, add burger patties, top with second ramen buns, and serve immediately.