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Ingredients 1½ pounds ground chuck (80/20) 1½ tablespoons Dick Rubbin’s Tender Lovin’ Cow 4 burger buns 4 slices cheddar cheese 1 onion sliced Butter for buns Instructions Mix ground beef gently with Tender Lovin’ Cow. Form into 4 thick patties. Grill over medium high heat about 4 minutes per side. Add cheese during final minute. Toast buns with butter. Top burgers with grilled onions and your favorite condiments.

Ingredients 1 pork shoulder (6 to 8 pounds) ¼ cup Dick Rubbin’s Butt Stuff 2 tablespoons brown sugar 2 tablespoons yellow mustard ½ cup apple cider vinegar Instructions Pat pork shoulder dry. Coat with mustard then season heavily with Butt Stuff and brown sugar. Let rest at least 1 hour or overnight. Smoke at 250°F for about 8 to 10 hours until internal temperature reaches 203°F. Let rest 30 minutes. Shred pork using forks and mix with apple cider vinegar. Serve on:  buns, ta

Ingredients 2 ribeye steaks (1½ inch thick) 2 tablespoons olive oil 2 tablespoons Dick Rubbin’s Tender Lovin’ Cow 1 tablespoon butter 2 garlic cloves Fresh thyme Instructions Preheat smoker to 225°F. Coat steaks with olive oil and season generously with Tender Lovin’ Cow. Place steaks in smoker and cook until internal temperature reaches about 115°F. Heat cast iron skillet over high heat. Add butter, garlic, and thyme. Sear steaks 1 to 2 minutes per side until a dark crust fo

Ingredients 2 racks pork ribs 3 tablespoons Dick Rubbin’s Butt Stuff 2 tablespoons brown sugar ½ cup BBQ sauce Instructions Remove membrane from back of ribs. Coat ribs with Butt Stuff and brown sugar. Smoke at 250°F for 3 hours. Wrap ribs in foil and cook 2 more hours. Unwrap ribs, brush with BBQ sauce, and cook another 30 minutes to set the glaze. Slice and serve.

Ingredients 2 pork tenderloins 2 tablespoons olive oil 2 tablespoons Dick Rubbin’s Butt Stuff 2 tablespoons honey Instructions Preheat grill to 375°F. Coat tenderloins with olive oil and Butt Stuff. Grill about 20 minutes turning occasionally. Brush honey over pork during final 5 minutes of cooking. Remove when internal temp reaches 145°F. Rest 5 minutes then slice.

Ingredients 1 whole brisket (10 to 12 pounds) ¼ cup Dick Rubbin’s Tender Lovin’ Cow 2 tablespoons coarse black pepper 2 tablespoons kosher salt Yellow mustard (binder) Instructions Trim excess fat from brisket leaving about ¼ inch fat cap. Coat brisket lightly with mustard to help seasoning stick. Mix Tender Lovin’ Cow, pepper, and salt and coat brisket heavily. Let brisket rest in refrigerator overnight. Preheat smoker to 250°F. Smoke brisket fat side up for 6 to 8 hours unt

Ingredients 2 boneless chicken thighs 2 tablespoons Dick Rubbin’s Cock Duster 1 cup buttermilk 1 cup flour ½ teaspoon baking powder Vegetable oil for frying 2 brioche buns Pickles Spicy mayo Coleslaw (Optional) Jalapeños (Optional) Instructions Place chicken thighs in buttermilk and 1 tablespoon Cock Duster. Marinate at least 2 hours or overnight. In a bowl mix flour, baking powder, and remaining Cock Duster. Heat oil in a skillet to 350°F. Remove chicken from buttermilk and

Ingredients 1 whole chicken (4 to 5 pounds) 2 tablespoons olive oil or melted butter 3 tablespoons Dick Rubbin’s Cock Duster 1 teaspoon salt 1 teaspoon garlic powder 1 can lager style beer Instructions Preheat grill or smoker to 350°F. Pat the chicken dry. Rub olive oil or butter all over the skin. Season generously with Cock Duster, salt, and garlic powder. Make sure to season inside the cavity as well. Open the beer and pour out about one third of the can. Place the chicken

Ingredients 2 pounds chicken wings 2 tablespoons olive oil 2 to 3 tablespoons Dick Rubbin’s Cock Duster 1 teaspoon garlic powder 1 teaspoon paprika ½ teaspoon black pepper Juice of 1 lime Fresh cilantro for garnish Instructions Preheat grill to medium heat around 375°F. Pat the chicken wings dry with paper towels so they crisp better. In a large bowl toss wings with olive oil, Cock Duster, garlic powder, paprika, and black pepper until fully coated. Place wings directly on th