Rub with Love Pork Spice Rubbed and Grilled Chicken Sandwiches
Serves 4

4 boneless, skinless chicken breasts
Vegetable or olive oil
2 tablespoons Rub with Love Pork Rub
4 burger buns or Kaiser rolls, split and toasted
Mayo, seasoned to taste with Tabasco
Lettuce leaves
Pickled Red Onions (optional, see recipe below)

Fire up the grill for medium hot direct heat. Brush the chicken breasts with oil then pat the pork rub all over both sides. Allow to rest 5 minutes. Grill chicken over direct heat on both sides until cooked through, about 10 to 12 minutes, watching carefully so sugar in rub does not burn. Remove the chicken from the heat. Slather the buns with mayo and fill them with the chicken, lettuce leaves, and pickled red onions if desired.

Pickled Red Onions
(Note: the onions need to pickle for at least an hour, so plan accordingly.)

1/3 cup white wine vinegar
1/4 cup water
2 tablespoons sugar
1 small red onion, thinly sliced

Combine the vinegar, water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Place the onions in a heatproof dish and pour the boiling liquid over them. Allow the onions to cool in the liquid, then cover and refrigerate at least one hour.

Baby Back Pork Ribs with Rub with Love Pork Rub and Ancho & Molasses BBQ Sauce
Serves 4

2 racks pork baby back ribs
6 tablespoons Rub with Love Pork Rub
1 cup Rub with Love Ancho & Molasses BBQ Sauce

Fire up the grill. Pat rub on both sides of rib racks. Cook ribs over indirect medium heat with grill covered, turning as needed. Grill until cooked through and tender, about 1 hour. During the last 5 minutes of cooking time, brush the ribs on both sides with sauce, turning frequently to glaze the sauce on the ribs. Remove ribs from grill, slice between rib bones, pile on a platter and serve, passing additional sauce.

Rub with Love Pork Rubbed Pork Butt Tacos
Serves 6

4 tablespoons Rub with Love Pork Rub
3 pounds pork butt (either bone in or bone out)
12 corn tortillas
1/2 cup vegetable oil
Pico de Gallo (optional, see recipe below)

Fire up a covered grill for indirect heat. Pat the Pork Rub all over the pork butt.
Grill the pork butt over indirect heat, with the grill covered and the vents fully open. If your grill has a thermometer, keep the temperature of the grill about 350º F. Barbecue the pork slowly, turning it occasionally and adding coals as necessary, for about 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.

Remove the pork from the grill and wrap it in foil. Allow the meat to rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat. Using a large knife or Chinese cleaver, chop the sliced meat into 1/2 inch chunks and pile on a platter.

While the meat is resting, heat the oil in a medium sauté pan on medium-high heat. Fry the tortillas until crispy, about a minute per side. Set out the tortillas, the pork, and a bowl of Pico de Gallo or store bought salsa, allowing everyone to make their own tacos. If you like, you could also set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepperjack cheese.

Pico de Gallo

6 roma tomatoes, seeded and diced small
1/2 cup onion, diced small
1/4 cup chopped cilantro
1 jalapeno, seeded and minced, or more to taste
2 tablespoons fresh lime juice
kosher salt

In a small bowl, toss together the tomatoes, onion, cilantro, jalapeno, and lime juice. Season to taste with salt.