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BBQ RIBS

INGREDIENTS
‍6 pounds pork baby back ribs
4 tablespoons yellow mustard
1 jar of Missouri’s Own BBQ Seasoning
1 bottle of your favorite BBQ sauce

‍DIRECTIONS
‍Remove membrane on back of ribs. Use your (clean)hands to work mustard on both sides of ribs. Next, cover both sides in BBQ seasoning. Set your smoker or oven to 230° and place ribs bone side down. After 3 hours, remove ribs, wrap in aluminum foil, and return them to your smoker. After two more hours, remove foil and place the naked ribs back in your smoker or oven for one more hour.

For last 15 minutes of the cook, paint ribs with your favorite flavor of BBQ sauce.

Carefully cut in-between each rib. Brush with a bit more sauce and sprinkle with additional Missouri’s Own BBQSeasoning to taste.

BAKED CHICKEN
‍
INGREDIENTS
‍4 pounds bone-in, skin-on chicken thighs or leg quarters
2 tablespoons olive oil or neutral oil
1 tablespoon Missouri’s Own BBQ Seasoning
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1⁄2 teaspoon black pepper
1 tablespoon flour or corn starch

‍DIRECTIONS
‍Preheat oven to 375°. Trim and dry chicken pieces. Drizzle chicken with oil. Mix dry ingredients and sprinkle over chicken.Use hands to thoroughly work oil and seasoning blend into chicken. Place in baking dish large enough that chicken pieces do not touch. Bake for 40 minutes or until the thickest part of the chicken thigh reaches 180-190°.

‍GRAVY
‍Let chicken rest for 10 minutes before removing from pan.Gently heat roasting pan with drippings on stovetop. Add one cup chicken stock or broth. Use a spatula to release the browned bits on the pan into the liquid. Pour the pan liquids through a mesh strainer into a bowl. Use a baster or injector to separate fat. Add fat back into pan on medium heat. Add an equal amount of flour (corn starch for gluten free) to create a roux. Slowly stream in pan liquid while whisking constantly, until thick and creamy, about 2-3 minutes. Remove from heat shortly before it reaches desired consistency.

ROASTED VEGGIES

INGREDIENTS
‍2 cups butternut squash, 1” cubes
2 cups brussels sprouts, halved
2 cups cauliflower florets
2 carrots, 1” slices
1 turnip, 1” cubes
1 small red onion, cut in wedges
2 cups button, cremini or shitake mushrooms, whole
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 tablespoon Missouri’s Own BBQ Seasoning
1 lemon, cut in slices

‍INSTRUCTIONS
‍Preheat oven to 400°F. Line 2 large baking sheets with parchment paper– NOT WAX PAPER. Drizzle vegetables with oil and coat with spice rub.Arrange veggies in single layer on tray, spacing as much as possible. Roast until tender and golden brown along the edges (about 30 minutes), tossing halfway through. Transfer to a serving platter, season to taste with salt, pepper and spice rub. Sprinkle with fresh rosemary. Serve with lemon slices.

DEVILED EGGS

INGREDIENTS
‍12 Large eggs
1 tablespoon softened butter
1⁄2 cup mayonnaise
2 teaspoons yellow mustard
2 teaspoons dijon or brown mustard
2 teaspoons sweet pickle juice
1 1⁄2 teaspoon Missouri’s Own BBQ Seasoning for egg mixture
1⁄2 teaspoon Missouri’s Own BBQ Seasoning for sprinkling

‍INSTRUCTIONS
‍Hard boil and peel eggs. Slice eggs in half lengthwise. Set egg whites aside. Place egg yolks in bowl with other ingredients. Use fork to mash and blend thoroughly until smooth. Spoon filling into each egg white half. Finish with a dusting of Missouri’s Own BBQ Seasoning.

BBQ SAUCE

‍Add 2 tablespoons of Missouri’s Own BBQ Seasoning to your favorite BBQ sauce – or make your own!

‍INGREDIENTS
‍1 14-ounce can crushed tomatoes
1 cup ketchup
3⁄4 cup brown sugar
1⁄2 cup apple cider vinegar
1⁄2 cup molasses
1 tablespoon smoked paprika
1 tablespoon sea salt
2 teaspoons black pepper
1 teaspoon garlic powder1 teaspoon onion powder
1 1/2 tablespoons Missouri’sOwn BBQ Seasoning

‍INSTRUCTIONS
‍Combine ingredients in large saucepan. Bring to a simmer. Simmer for 20 minutes. Allow to cool and thicken completely. Can be used immediately. For best flavor, store overnight before use.

WING SAUCE

‍Add 1 teaspoon to 1/2 cup of your favorite wings sauce. Or follow this easy recipe.

‍INGREDIENTS
‍1⁄2 cup (1 stick) butter
3/4 cup hot sauce (Franks Red Hot or similar)
1 1⁄2 tablespoons Missouri’s OwnBBQ Seasoning

‍INSTRUCTIONS
‍In saucepan, melt butter on low heat. Add hot sauce and spice rub. Stir and bring to simmer. Remove from heat. Use for wings, as a dip, to make buffalo chicken sandwiches, and more!

RANCH

‍Mix 1 tablespoon of Missouri’s Own BBQ Seasoning with 1 cup ranch dressing for use as a dressing ordip for chips, veggies, pizza, wings, sandwiches, or anything else!

MAYO
‍Mix 1 tablespoon of Missouri’s Own BBQ Seasoning with 1⁄2 cup mayonnaise to take your sandwich skills to a higher level.

DRINK RIMMER
‍Missouri’s Own BBQ Seasoning is the perfect infused addition to your favorite summer mocktails. Just sprinkle 1 tablespoon onto a saucer or small plate. Use a lime wedge to wet the rim of your glass. Place the rim of your glass in the saucer to coat. Add ice, pour in mocktail, and garnish as desired.

BLOODY MARY

‍PITCHER RECIPE

5 cups tomato juice
2/3 cup dill pickle or olive juice
4 tablespoons horseradish
2 teaspoons Worcestershire sauce
4 teaspoons green hot sauce (Tabasco, Cholula, El Yucateco)
2 tablespoons lemon juice
1 tablespoon lime juice
1⁄2 teaspoon black pepper
1 teaspoon celery salt
Ice

MICHELADA

‍DRINK RECIPE
1 bottle or can of your favorite NA light lager
2 ounces lime juice
2 teaspoons hot sauce (Tapatio, Cholula, Tabasco, etc.)
1 teaspoon Worcestershire sauce
Ice

MANGONADA SMOOTHIE

‍BLENDED, SERVES 4
‍
16 ounces frozen mango
3⁄4 cup ice
1 cup mango nectar
1 lime, juiced
1 fresh mango, cubed
1 tablespoon sugar (if mango not sweet, add to taste)
Chamoy

‍INSTRUCTIONS
‍Place frozen mango, ice, nectar and lime juice in blender and combine until smooth. Combine dry ingredients in saucer. Fill bottom of additional saucer with chamoy. Dip rim of glass in chamoy. Place rim of glass inMissouri’s Own BBQ Seasoning to coat. Place fresh mango cubes and a tablespoon of chamoy in bottom of glass. Fill with mango smoothie.Top with more chamoy, fresh mango cubes and a light sprinkle of spiced salt.

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