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COWBOY STEAK - (Steak Marinade & Rub)

  1. Marinate the steak of your Choice in the “Mid-West Cowboy”          Sauce from 3 hours or overnight

  2. Sprinkle a small portion of kosher salt evenly around the steak & pat

  3. Evenly rub into the meat the “Smoked Rub” all around the beef including the edges

  4. Let the beef sit for 8-10 minutes

  5. Grill/Pan sear the steak at a high temperature of 475-500 degrees

  6. Cook the meat to your finished preference

  7. Let rest for 7-8 minutes

  8. Enjoy

GRILLED CANNED CHICKEN (Chicken Seasoning & Marinade)

  1. Marinate overnight the whole chicken(s) in “Country Boy”/“Mid-West Cowboy” sauce

  2. Lightly sprinkle salt over the whole chicken

  3. Rub the entire chicken with a non-flavored olive oil

  4. Heavily rub the whole chicken with the “Poultry Seasoning”

  5. Place the chicken on top of a beer/root beer of your choice

  6. Cook indirectly on the grill between 300-325 degrees until ready

  7. Enjoy

JERK WINGS - (Jerk Sauce & Jerk Seasoning)

  1. Take the wings & cover them in the “Jerk Seasoning” & let marinate for 2 hours

  2. Grill/Bake them at 375 degrees until ready

  3. (Option: You can fry them as well)

  4. When ready heavily toss the wings into the “Caribbean Jerk" sauce

  5. Let rest for 3-5 minutes

  6. Bon Appetit

COUNTRY BOY RIBS - (Rib Rub & BBQ Sauce)

  1. While cleaning your spare ribs, (Only an option: take off the membrane on the back of the ribs w/ the back flap)

  2. Marinate your ribs for 2 hours to overnight using the “Country Boy” Sauce

  3. Take ribs out of marinade and grill/smoke until 50% ready (Grill temperature 300-325 degrees – Smoke temperature 225-275 degrees

  4. Take ribs off the heat and rub both sides with olive oil (so that the seasoning can stick)

  5. Season well both sides of the ribs with the “Smoked Rub”

  6. Place ribs back on meat & finish cooking until ready

  7. Take off of heat and let rest for 8-10 minutes

  8. Cut the ribs & Bon Appetit

JERK SHRIMP KABOBS (Jerk Sauce & Jerk Seasoning)

  1. Soak skewers for 30 minutes

  2. Marinate peeled jumbo shrimp for an hour in the “Caribbean Jerk” sauce

  3. Take the shrimp out of the marinate and place it through wooden skewers

  4. (Optional: Place chopped pineapples onto the skewer)

  5. Season both sides with “Jerk Seasoning”

  6. Bake, sear or Grill the Jerk Shrimp Kabobs at 350 degrees

  7. Glaze the kabobs with one coat using the “Caribbean Jerk” sauce

  8. Cook for 1-2 minutes on both sides

  9. Lightly scorch a lemon over the shrimp

  10. Bon Appetit

GRILLED/BAKED SALMON (Seafood Seasoning & Marinade)

  1. Marinate Salmon in the “Caribbean Mustard” sauce for 1 hour to overnight

  2. Pour a small coat of marinate into the bottom of the cooking pan.

  3. Season both sides of the salmon well with the “Seafood Seasoning” and place into pan

  4. Place fresh rosemary & cut sweet onion on top of the salmon

  5. Grill or bake the salmon at 350 degrees covered for 22-25 minutes until ready

  6. Bon Appetit

COWBOY WINGS (Wing Sauce & Chicken Seasoning)

  1. Season chicken wings w/ “Poultry Seasoning” well & marinate for at least 1 hour

  2. Bake, stove-top cook or fry until ready

  3. Dip wings into “Mid-West Cowboy” sauce

  4. Bon Appetit

COUNTRY BOY VEGGIE KABOBS (BBQ Rub & Sauce)

  1. Let wooden skewers soak for at least 30 minutes

  2. Place corn, yellow peppers, red peppers, mushrooms & zucchini in a bowl

  3. Toss & lightly coat the veggie with the “Country Boy” sauce

  4. Place the veggies on a skewer

  5. Bake or Grill the kabobs for 7 to 10 minutes at 350 degrees until ready

  6. Take kabobs away from heat & season both sides with the               “Jerk Seasoning”.

  7. Lightly sprinkle the “Country Boy” Sauce over the ready kabobs

  8. Enjoy

Korean Shorties.jpg

KOREAN SHORTIES - (Mid-West Cowboy)

1. Salt the short ribs 6-12 hours in place in the fridge

2. Whisk "Mid-West Cowboy",, chili paste, minced garlic, chopped green onion, lime zest, soy sauce, rice wine vinegar, brown sugar & chicken stock.

3. Take the short ribs out of the fridge to dip them into seasoned flour using the "Smoked Rub" & garlic powder.

4. Cook the ribs using both sides on high heat for 2 minutes each building a nice crust.

5. Remove the excess brown bits and pour the marinade into the pot on low heat for 5-7 minutes  

6. Place the pot into the oven at 300 degrees and cook for 2.5 hours

7. Meat should easily pill away from the bone

8. Let cool and serve with jasmine rice or rice noodles. 

GRILLED VEGGIES (Veggie Seasoning & Marinade)

  1. Place corn, red peppers, yellow peppers, asparagus & mushrooms into a pan.

  2. Spread evenly & lightly sprinkle olive oil over the veggies

  3. Lightly toss the veggies in the “Caribbean Mustard” sauce & let marinate for 30 minutes.

  4. Grill veggies for 5-10 minutes each on both sides at 350-400 degrees

  5. Take off the grill & season both sides evenly with the                     “Seafood Seasoning”

  6. Let rest for 3-5 minutes

  7. Enjoy