Grilled Lamb

3- 4 pounds Boneless leg of lamb
2-3 Tablespoon olive oil
¼ cup Bob’s Best Quality Explorer Rub

 Cut lamb into small 1 inch pieces
Using a tenderizer mallet, gentle pound each side once or twice
Blend olive oil and Explorer rub and mix with lamb pieces (rub in to coat all pieces)
Place lamb in Ziploc bag or sealed container over night
Grill on medium high charcoal or gas grill until done –approximately 2-3 minutes per side

Serve immediately 

Bob's Best Coleslaw 

1/2 head green cabbage - shredded very thin

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped carrots
1 Tablespoon Bob's Best Quality Rub No. 9
1 Tablespoon apple cider vinegar
1 Tablespoon parsley
1 Tablespoon sugar

Shred cabbage and set aside in a large bowl.
Blend together rest of ingredients and mix into cabbage
Place in Frig for at least 2 hours, but better overnight.

Really Good BBQ Dip

1 cup sour cream
1/4 cup mayonnaise
1 Tablespoon Bob's Best Quality Rub No. 9

Blend together and place in Frig for an hour.  You could eat right away (you’ll WANT to), but it tastes better if it sits for an hour.

Bob’s Best Quality Recipes

BBQ Ribs

2 slabs baby back ribs (about 3 pounds)
2-3 Tablespoons Bob's Best Quality Rub No. 9.
1 cup Easy Homemade BBQ Sauce (see above)
Hickory wood chips (can also use blend of 50-50 hickory and apple chips for a milder smoke)

 The night before or at least an hour before cooking time, rub the ribs with 2-3 tablespoons Bob’s Best Quality Rub No. 9. Wrap in plastic wrap or sealed container.  

20-30 minutes before getting started, soak wood chips in enough water to cover. Let sit for 10 minutes then drain chips. 

For charcoal grills, place slow burning charcoal on either side of a centered drip pan in bottom of your grill.  Sprinkle coals with wet wood chips. Maintain temperature of 225 degrees F.

Place ribs, bone side down, on grill over drip pan. Close cover or place cover on the grill to allow smoke to work its magic. Grill about 4 hours, adding chips every 20 minutes.

During the last 15 minutes of cooking, brush liberally with Easy Homemade BBQ Sauce (see above).

If you are using a gas grill, follow same steps except place ribs over unlit burners for indirect cooking.

Grilled Shrimp 

1 pound of peeled raw shrimp
1 Tablespoon lemon juice
3 Tablespoon olive oil
1 teaspoon Bob's Best Quality Rub No. 9

 Mix to together and marinate 1 hour
Grill over hot coals (high heat on gas grills)
Turn only once if you can stand it
Serve right off the grill with some white rice and grilled vegetables.

Spices & More

Easy Homemade BBQ Sauce

1 cup ketchup
1/2 cup vinegar (I like to use cider)
1/4 cup molasses (use less if you like less sweet sauce)
2 1/2 Tablespoons Bob's Best Quality Rub No. 9

Blend all ingredients and let sit in fridge for a couple of hours. You can use it right away, but the flavor is better if you let it sit a bit.

Tip – 1-2 Tablespoons of Bourbon makes this sauce even better!

Easy Ranch Chicken

1-2 pounds boneless skinless chicken breasts or thighs
1 cup (8 oz) creamy ranch dressing ( I like Hidden Valley)
1 Tablespoon Bob's Best Quality Rub No. 9

This easy recipe makes excellent moist tasty chicken.

Blend ranch dressing with rub and use to marinate chicken for at least an hour. Grill over low heat until done. Approximately 30 min

Bob's Best

​Quality

“Mr. Cheater Pants” Slow Cooker Pork 

3-4 pounds boneless pork shoulder (Boston butt)
4-5 Tablespoons Bob's Best Quality Rub No. 9
1/2 cup water
2 T apple cider vinegar

Rub meat liberally with Bob's Best Quality Rub No. 9
Place dry into crock pot/slow cooker
Heat on high for 1 hour
Add water and cider vinegar
Lower heat to low and cook 5 hours
Pork BBQ is done when it pulls apart easily
Serve pulled or shredded with Bob's Best BBQ sauce (see recipe above)

Darn Good Meatloaf 

1 1/2 pounds ground beef (80/20 blend)
1/2 ground pork
1 cup milk
1 cup bread crumbs (3 slices of potato bread crumbled works well)
1 egg
1 small onion, chopped and sautéed for 2-3 minutes
1/2 cup ketchup
2 Tablespoons Bob' Best Quality Rub no. 9
1 1/4 Tablespoon Worcestershire sauce

Mix all ingredients in large bowl and form into loaf.
Bake uncovered at 350 degrees for 1 1/4 hours.

Serve with mashed potatoes and your favorite Vegetables.

Linda's Salmon

I did not have salmon in mind when I designed my Rub No. 9, but I have heard from more folks who have said they tried it on salmon and shrimp with huge success. Here is the recipe that Linda from Virginia sent me. You can use the same technique for tilapia or shrimp.

1 Salmon fillet
1-2 Tablespoons Extra Virgin olive oil
1 Tablespoon Bob's Best Quality Rub No. 9
1 Whole Lemon

Rinse and dry salmon well and rub with olive oil, then sprinkle with rub no.9. Allow fish to sit for about 15 minutes prior to cooking. Place in hot pan on medium heat coated with olive oil or butter and cook salmon covered for about 10 minutes, then 10 minutes or so without lid. While cooking, squeeze lots of lemon juice over the fish to bring out the flavor. 

BBQ