Cowboy Ribeye Steaks

Seasoning: Uncle Dibbz Texas Steak Rub

Overview: Thick-cut bone-in ribeyes reverse-seared to juicy perfection and crusted with bold Texas flavor.

Ingredients:

• 2 bone-in cowboy ribeye steaks (1.5–2” thick)
• 2 tbsp olive oil
• 3 tbsp Uncle Dibbz Texas Steak Rub
• Fresh rosemary and garlic (optional for basting)

Instructions:

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

BBQ Jerk Chicken Quarters

Seasoning: Uncle Dibbz Jerk Nice Spice

Overview: Bold Caribbean flavor meets slow-cooked smoke. Chicken leg quarters marinated overnight in Jerk Nice Spice and kissed by fire.

Ingredients:

• 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

Instructions:

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 (indirect heat). Cook chicken skin-side up until internal temp reaches 175°F (about 60–90 minutes).
3. For crispy skin, sear directly over heat for 2–3 minutes per side at the end.
4. Let rest for 10 minutes before serving.

Garlic Butter Surf ‘N’ Turf Skewers

Seasonings: Uncle Dibbz Texas Steak Rub (for steak), Uncle Dibbz Delta Dust (for shrimp)

Overview: Grilled steak and shrimp skewers brushed with garlic butter—perfect bite after bite.

Ingredients:

• 1 lb sirloin steak, cut into 1.5” 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 or soaked wooden skewers

Instructions:

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 but keeping similar-sized pieces grouped together for even cooking.
3. Grill over medium-high heat for 2–3 minutes per side until shrimp are opaque and steak is medium-rare to medium.
4. Serve hot with extra garlic butter on the side.

Cajun Honey Mustard Pork Chops

Seasoning: Uncle Dibbz Texas Steak Rub

Overview: Bone-in chops grilled to juicy perfection, glazed in a spicy-sweet honey mustard blend.

Ingredients:

• 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

Instructions:

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

Charred Jalapeño & Street Corn Pasta Salad

Seasoning: Uncle Dibbz Big Chili Style

Overview: A Latin-style cookout side with sweet corn, grilled jalapeños, crema-lime dressing, and cotija.

Ingredients:

• 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

Instructions:

1. Grill corn and jalapeños until charred. Slice kernels off 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.

Smoked Catfish Nuggets

Seasoning: Uncle Dibbz Delta Dust

Overview: Cornmeal-crusted catfish nuggets smoked low and finished hot for that perfect bite.

Ingredients:

• 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)

Instructions:

1. Soak catfish in buttermilk and hot sauce for 30–60 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 45–60 minutes.
5. Finish with a quick sear on the grill or under broiler for crunch.

Peach Bourbon Glazed Chicken Thighs

Seasoning: Uncle Dibbz Memphis Bussin BBQ Rub

Overview: Juicy grilled chicken thighs lacquered in a sweet and smoky peach bourbon glaze.

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs
• 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)

Instructions:

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 35–40 minutes until internal temp 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.

BBQ Baked Beans with Smoked Sausage

Seasoning: Uncle Dibbz Straight Drop Rub

Overview: Classic BBQ beans with extra depth from smoked sausage, brown sugar, and Straight Drop Rub.

Ingredients:

• 2 (15 oz) cans baked beans
• 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

Instructions:

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

Delta Dust Potato Salad

Seasoning: Uncle Dibbz Delta Dust

Overview: Southern-style potato salad with a bold Cajun twist—creamy, tangy, and a little heat on the back end.

Ingredients:

• 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

Instructions:

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. Don’t overmix.
4. Chill for at least 2 hours before serving.

Sweet Heat Cornbread Muffins

Seasoning: Uncle Dibbz Memphis Bussin BBQ Rub

Overview: Moist and fluffy cornbread muffins with a hit of smoky sweet BBQ flavor.

Ingredients:

• 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

Instructions:

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

Smoked Cabbage Wedges with Comeback Sauce

Seasoning: Uncle Dibbz Straight Drop Rub

Overview: Smoky, charred cabbage wedges served with a creamy, tangy dipping sauce that’ll have folks coming back for more.

Ingredients:

• 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

Instructions:

1. Brush cabbage wedges with olive oil and sprinkle with Straight Drop Rub.
2. Smoke at 250°F for 60–75 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.

Watermelon Mint Rum Punch

Overview: Cold, sweet, minty, and boozy. Everything a summer punch should be.

Ingredients:

• 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)

Instructions:

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

Peach Sweet Tea Bourbon Cocktail

Overview: A Southern staple: iced tea with a peachy bourbon twist.

Ingredients:

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

Instructions:

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

Grilled Peach Cobbler Skillet

Overview: Warm, bubbly peaches topped with sweet crumble—grilled to golden perfection.

Ingredients:

• 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

Instructions:

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 25–30 minutes or until topping is golden and peaches are bubbling.
5. Serve warm with a scoop of vanilla ice cream.

Strawberry Cheesecake Dip

Overview: A crowd-pleasing no-bake dessert perfect for grazing during the cookout.

Ingredients:

• 1 (8 oz) block cream cheese, 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)

Instructions:

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.