• 2 cowboy ribeye steaks, 1.5 to 2 inches thick
• 2 tbsp olive oil
• 3 tbsp Uncle Dibbz Texas Steak Rub
• Fresh rosemary and garlic, optional for basting

1. Pat the steaks dry and rub with olive oil. Season all over with Texas Steak Rub. Let sit at room temperature for 30 to 45 minutes.
2. Smoke or bake low and slow at 225°F on the smoker or 250°F in the oven until the internal temperature reaches 115 to 120°F.
3. Sear over high heat in cast iron or on the grill for 2 to 3 minutes per side until crusty.
4. Optional: baste with rosemary, garlic, and butter during the sear.
5. Let rest for 10 minutes before slicing and serving.

• 4 chicken leg quarters
• 2 tbsp olive oil
• 3 tbsp Uncle Dibbz Jerk Nice Spice
• 1 tbsp brown sugar
• Juice of 1 lime
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 2 cloves garlic, minced

1. Mix marinade ingredients and coat chicken quarters. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat smoker or grill to 275°F using indirect heat. Cook chicken skin side up until internal temperature reaches 175°F, about 60 to 90 minutes.
3. For crispy skin, sear directly over heat for 2 to 3 minutes per side at the end.
4. Let rest for 10 minutes before serving.

• 1 lb sirloin steak, cut into 1.5 inch cubes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp melted butter
• 1 tbsp garlic, minced
• 2 tsp Uncle Dibbz Texas Steak Rub
• 2 tsp Uncle Dibbz Delta Dust
• Metal skewers or soaked wooden skewers

1. Toss steak in olive oil and Texas Steak Rub. Toss shrimp in garlic butter and Delta Dust.
2. Thread steak and shrimp onto skewers, alternating pieces when possible.
3. Grill over medium high heat for 2 to 3 minutes per side until shrimp are opaque and steak is medium rare to medium.
4. Serve hot with extra garlic butter on the side.

• 4 thick cut pork chops
• 2 tbsp olive oil
• 2 tbsp Uncle Dibbz Texas Steak Rub
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar

1. Rub pork chops with olive oil and Texas Steak Rub. Let sit for 20 to 30 minutes.
2. Mix mustard, honey, and vinegar in a bowl to form the glaze.
3. Grill pork chops over medium high heat for 4 to 5 minutes per side, brushing glaze on during the last 2 minutes.
4. Let rest 5 to 10 minutes before serving.

• 8 oz rotini or elbow pasta
• 2 ears corn, grilled and kernels removed
• 2 jalapeños, grilled and diced
• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• Juice of 1 lime
• 1/2 tsp Uncle Dibbz Big Chili Style
• 1/4 cup crumbled cotija cheese
• Salt to taste

1. Grill corn and jalapeños until charred. Slice kernels off the cob and dice peppers.
2. Cook pasta until al dente, then rinse with cold water and drain.
3. Whisk crema, mayo, lime juice, and Big Chili Style together in a bowl.
4. Toss pasta, corn, jalapeños, and cotija with dressing. Chill before serving.

• 2 lbs catfish fillets, cut into chunks
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 cup cornmeal
• 1/4 cup flour
• 2 tbsp Uncle Dibbz Delta Dust
• Oil spray or butter for crisping

1. Soak catfish in buttermilk and hot sauce for 30 to 60 minutes.
2. In a separate bowl, mix cornmeal, flour, and Delta Dust.
3. Drain catfish and dredge in seasoned coating.
4. Smoke at 250°F on a wire rack for 45 to 60 minutes.
5. Finish with a quick sear on the grill or under the broiler for crunch.

• 2 lbs chicken thighs, skin on
• 2 tbsp olive oil
• 2 tbsp Uncle Dibbz Memphis Bussin BBQ Rub
• 1/2 cup peach preserves
• 1/4 cup bourbon
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Pinch of chili flakes, optional

1. Rub thighs with oil and season with Memphis Bussin BBQ Rub. Let sit 30 minutes.
2. Grill over indirect heat at 350°F for 35 to 40 minutes until internal temperature hits 175°F.
3. In a saucepan, combine peach preserves, bourbon, mustard, vinegar, and chili flakes. Simmer until thickened.
4. Brush glaze over thighs during the last 10 minutes of cooking.
5. Serve with extra glaze on the side.

• 2 cans baked beans, 15 oz each
• 1/2 lb smoked sausage, sliced
• 1/2 small onion, diced
• 2 tbsp brown sugar
• 1 tbsp molasses
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 tbsp Uncle Dibbz Straight Drop Rub

1. Sauté sausage and onion until browned.
2. Combine with beans, brown sugar, molasses, ketchup, mustard, and seasoning in a cast iron skillet.
3. Bake uncovered at 325°F for 45 to 60 minutes until thick and bubbly.

• 2 lbs Yukon gold potatoes, peeled and cubed
• 3 boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1/4 cup diced pickles or relish
• 1/4 cup diced red onion
• 1 tbsp Uncle Dibbz Delta Dust
• Salt to taste

1. Boil potatoes until tender. Drain and cool.
2. In a bowl, mix mayo, mustard, pickles, onion, and Delta Dust.
3. Fold in potatoes and chopped eggs. Do not overmix.
4. Chill for at least 2 hours before serving.

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup melted butter
• 1 tbsp honey
• 1 tbsp Uncle Dibbz Memphis Bussin BBQ Rub

1. Preheat oven to 375°F. Grease or line a muffin tin.
2. Whisk dry ingredients in one bowl and wet ingredients in another.
3. Combine until just mixed.
4. Scoop into muffin tin and bake for 15 to 18 minutes until golden.
5. Serve warm with butter or hot honey.

• 1 head green cabbage, cut into 6 wedges
• 2 tbsp olive oil
• 1 tbsp Uncle Dibbz Straight Drop Rub

Comeback Sauce

• 1/2 cup mayo
• 2 tbsp ketchup
• 1 tbsp hot sauce
• 1 tsp Dijon mustard
• Juice of 1/2 lemon
• Salt and black pepper to taste

1. Brush cabbage wedges with olive oil and sprinkle with Straight Drop Rub.
2. Smoke at 250°F for 60 to 75 minutes until tender and edges are lightly charred.
3. Whisk all sauce ingredients together. Chill until ready to serve.
4. Serve cabbage hot with dipping sauce on the side.

• 4 cups seedless watermelon, cubed
• 1/4 cup lime juice
• 1/4 cup simple syrup
• 1/2 cup white rum
• Handful of fresh mint leaves
• Sparkling water or lemon lime soda for topping

1. Blend watermelon, lime juice, simple syrup, and rum until smooth.
2. Strain if desired.
3. Pour over ice, then top with soda or sparkling water.
4. Garnish with fresh mint.

• 1 cup brewed sweet tea, chilled
• 2 oz bourbon
• 2 tbsp peach nectar or peach puree
• Lemon wedge and mint for garnish

1. Stir together tea, bourbon, and peach nectar in a glass.
2. Pour over ice.
3. Garnish with lemon and mint.

• 4 ripe peaches, sliced
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup all purpose flour
• 1/4 cup oats
• 1/4 cup white sugar
• 1/2 stick cold butter, cubed
• Pinch of salt

1. In a bowl, toss peaches with brown sugar, cinnamon, and vanilla.
2. In another bowl, mix flour, oats, sugar, salt, and butter until crumbly.
3. Add peaches to a greased cast iron skillet and top with crumble.
4. Place on grill at 350°F for 25 to 30 minutes or until topping is golden and peaches are bubbling.
5. Serve warm with a scoop of vanilla ice cream.

• 1 block cream cheese, 8 oz, softened
• 1/2 cup powdered sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup diced strawberries
• Graham crackers or vanilla wafers for serving

1. Beat cream cheese, powdered sugar, sour cream, and vanilla until smooth.
2. Fold in strawberries.
3. Spoon into a serving bowl and chill for 30 minutes.
4. Serve with graham crackers or vanilla wafers.