Rub it Right

LFK KC BBQ Taco Sauce great paring for Brisket Tacos

LFK KC BBQ Taco Sauce

  • 1 cup ketchup

  • 2 tablespoons tomato paste

  • ½ cup red wine vinegar

  • 1 tablespoon soy sauce

  • 4 chipotles peppers rinsed and patted dry (from canned chipotles in adobo sauce from your Mexican section in the grocery store)

  • ½ cup brown sugar

  • 2 tablespoons of rub it right

  • 1 clove of garlic cracked and peeled

  • 1/2 habanero for a very spicy sauce


Combine all ingredients in a food processor or blender and puree.



Rub it Right Grilled Corn

Shuck and rinse Corn cobs!

Preheat grill to medium high heat about 375 F

Roll damp corn cobs in Rub it Right using the water as an adhesive, coating the corn on all sides.  Place the corn on the grill and allow the corn and spices to get a nice char rotating the corn every couple of minutes.  Serve and eat!

Rub it Right Pulled Pork

Pork Shoulder or Butt

Rub it Right

Pecan wood chips

Applewood wood chips

BBQ sauce of choice (we like Stubbs with a little extra Rub it Right)

Rub your butt or shoulder generously  with Rub it Right.  We like to really coat the meat, so feel free use a good portion of rub.  Wrap the meat in foil and place in the oven at 225 overnight or 325 for 6 hours (low and slow is always best).  You may want to put a pan under the meat to catch drippings.  Remove from the oven and allow it to rest for 30 minutes.  Remove the foil and place the meat directly on the rack of the grill or smoker using ½ pecan wood chips and ½ applewood chips.  Cook the meat at 225 for 6 hours or 275 for 3 hours.  During the last hour, glaze the meat with your sauce mixture.  Remove from heat and allow the meat to rest and for 20 minutes then pull and sauce to desired level.

Rub it Right Pork Belly Ramen Noodles

Serves 4 takes about 3 hours but only really about 20 minutes of actual cooking and prep

  • 1 pound of pork belly cubed into roughly 2 ½ inch cubes

  • 1 cup of onion roughly chopped

  • 1 cup of celery roughly chopped

  • 1 cup of carrots roughly chopped

  • 4 eggs

  • 1 tbs of soy sauce

  • 1 tsp of fish sause

  • 1 tbs of sihacha

  • 1 tsp of toasted sesame oil

Start with a 5 quart stock pot or deep pan and start to pre heat the pan for 1 min at medium heat.  After the pan is hot add pork belly cubes allow cubes to brown on all sides turning every 2 minutes or so. Once they are browned on all sides remove the pan from heat and remove pork belly.  Discard access pork fat leaving only what is needed keep the vegtables from sticking 2 tbs or so.  Now return the pan to a medium high heat and add onion, celery, carrots, and rub it right and sautee for 5 min until mixure is lightly browned and spices are fragrant.  Add the porkbelly and then add water.  Stir and bring the stock to a boil then reduce the heat to med low and simmer for 2 ½ hours

Rub it Right Honey Roasted Nuts

Are you hosting a holiday party and want a simple snack that will wow your guests? Rub it Right Honey Roasted Nuts are perfect for that!


- 6 cups of nuts (we used equal parts walnuts, pecans,  and almonds)

- 1/4 cup olive oil 

- 1/4 cup honey

- 2 TBS to 1/4 cup Rub it Right 

Preheat your oven to 350° making sure to place the rack in the highest position.  Mix all ingredients until the nuts are thoroughly coated.  Spread the nuts in a single layer baking sheet (one with a lip is ideal so you don't lose any nuts when you stir). Place the baking sheet on the top rack and roast for 20-30 minutes.  You'll want to stir the nuts every 5-10 minutes or so to ensure an even roast.  Watch the nuts closely - they can go from golden to burned very quickly! Once golden, remove the nuts from the oven and transfer to another surface to allow them to cool  (if they remain on the baking sheet you cooked them on they will continue to roast and may be a little more difficult to remove once cooled.) The honey/oil mixture will still be in a liquid state when you remove the nuts from the oven,  but don't worry! Everything will crisp up nicely as they cool. Enjoy!

Side note: oven temperatures vary. Some people prefer to roast at a lower temperature for a possibly a longer amount of time.  Just make sure you continue to stir the nuts to achieve the perfect roast!

LFK sauteed veggies

LFK Sauteed Veggies

Serves 4 as side dish 2 as a meal

4 cups roughly chopped patty pan squash/ zucchini (any squash can be substituted in) *if you are using a sweater squash like butternut or acorn use tosa and drop the mushrooms.

2 cups roughly chopped sweet onion

2 cloves of diced garlic

2 cups of roughly chopped mushrooms (whatever you have)

10 small tomatoes cherry or grape or half that with bigger tomatoes

1 cup stock or beer or wine (vegetable stock pictured)

2 tablespoons of LFK seasoning (rub it right pictured) *any of our 4 seasonings will do wonderfully with this versatile everyday recipe. Use what you are using on the protein or mix it up for some contrast!

3 tablespoons of olive oil

In a large mixing bowl combine 1 tablespoon of olive oil, all the vegetables, and spices.  Toss the veggies until seasoning and oil are well distributed throughout the bowl. Heat a large saute pan with the remaining 2 tablespoons of olive oil over medium high heat.  When the oil starts to dance (just before smoking point) add veggies.  Saute the vegetables for 5 minutes or so stirring only when needed to allow a nice browning to form on most veggies. Deglaze the pan with stock (or any suitable substitute) and reduce heat to medium.  Allow veggies to simmer and the liquid to cook mostly from the dish approximately 10 minutes.  Salt and Pepper to taste and serve. 

This is a very flexible everyday recipe that can work with almost any assortment of veggie ingredients (eggplant, sweet potatoes, peppers).  Trust your spices and make the most of your pantry!

grill rainbow trout with brown rice and LFK sauteed veggies

grill rainbow trout with brown rice and LFK sauteed veggies

Rub it Right Wings

Brine the wings (1 cup of salt to 1/2 gallon of water) for at least one hour (longer if you can). Rinse, strain and pat dry.  In a large mixing bowl liberally season the wings with Rub it Right and place on a baking sheet.  


Drizzle the wings with olive oil and bake at 325° near the top center of the oven for an hour and a half.


Remove from the oven and put back into a clean mixing bowl to combine with your favorite mixing sauce (we used our own Rub it Right taco sauce,  recipe to come).


Toss and grill for 3-5 minutes on each side over high heat. Serve with your favorite garnish!

Rub it Right Fried Chicken

Brine the chicken in salt water for at least an hour (the longer the better). Then dip in flour, buttermilk, and Panko with Rub it Right. Place chicken in hot hot hot oil (we used classic vegetable). Allow to fry for roughly 12 minutes or until the chicken is golden. If you're doing a large batch, place on a rimmed baking sheet and place in the oven at 350 degrees until your batch is complete and ready to be served.

Rub it Right Ground Beef Tacos

1 TBS olive oil

1/2 onion,  roughly chopped

2 celery stalks,  roughly chopped

2 pablano peppers, roughly chopped  

1 beefsteak tomato,  roughly chopped  

2 cloves of garlic, minced 

2 TBS Rub it Right  

1 lb. ground beef (you can substitute ground turkey,  just add olive oil to prevent sticking)

Sautee the vegetables with the Rub it Right in the olive oil over medium high heat in a deep skillet until the vegetables are soft.  Add the ground beef and continue to cook. Once the beef is thoroughly cooked you may want to strain the oil.  Use your favorite shell or tortilla and top with what makes you happy! 

Note: The pictures show the recipe made with four  pounds of beef,  not one... we like to cook in bulk and freeze the rest so we have easy freezer meals down the road :)



Rub it Right Salsa (why haven't we posted this before?!)

With just a little effort you can have some amazing salsa for your next party. Or do what we did and make a TON of it and stock your pantry (or prep for gift giving!)

Begin by charring 6 tomatoes, 1 whole onion, and 2 spicy peppers (we went the habanero route) either on the grill or in the oven (in a pan) at 450°, bottom rack. Make sure to put the stem side up. You really only want a good char on one side of the tomato. The other two veggies can take a pretty good char. Oh. Go ahead and toss some Rub it Right on there too.


Give the tomatoes about 20-30 minutes. (We obviously started with way more than 6 tomatoes.) The onions can take a little while longer while the peppers won't need that whole time. They should look like this when you remove them from the heat... Add another good pinch of Rub it Right then too.


Put 6 charred tomatoes, 1 whole charred onion, and 2 charred peppers in a blender. Add 3 cloves of fresh garlic, 2 TBS of Rub it Right, and 1 TBS of salt. Pulse until you reach desired chunkiness and add the right amount of cilantro for you (we know some of you weirdos think cilantro tastes soap, so feel free to leave it out). Tada! That's some yummy stuff! If you made a lot of it, follow canning instructions and store for a long time! Email us if you need help with the canning bit. Enjoy your fiesta!

 (The salsa is on the far right. We had quite a busy day with salsa and pickles and such... did you know you can use Rub it Right in your pickle brine too?!)

 (The salsa is on the far right. We had quite a busy day with salsa and pickles and such... did you know you can use Rub it Right in your pickle brine too?!)

Rub it Right Steelhead Trout with Rub it Right Zucchini

You can't get a more delicious meal any easier than this! Put a hefty amount of Rub it Right on sliced zucchini. Sautee with olive oil and onion. Add the same ingredients (olive oil and Rub it Right) to both sides of the trout. Sear each side of the trout at high heat then place in an oven (pre heated to 400°) cooking for about seven minutes per side. Serve both dishes with your favorite salad!