RLR Flavor Blog
Great Demonstration Day at Williams Sonoma! June 13 2016, 0 Comments
What a terrific day we had at Williams Sonoma at the Natick Collection this past Saturday 6/11. We met many new customers and were lucky enough to be asked to return for a future demonstration (coming soon).
We shared Memphis Pulled Pork, smoked and crock pot; Lemon Lime Chicken, Tres Amigo's grilled pork tenderloin, and Chipotle Maple candied pecans. The pecans were the big "sellers" on the day, but we went through a lot of pulled pork! Hope to see you at our next outing.
Country Style Pork Ribs May 04 2015, 0 Comments
Something different, country style pork ribs, we make them with two different rubs, one in the oven, one on the grill, both delicious and easy to do. Check out the video and let us know how yours turn out!
From my kitchen to yours!
Our first video recipe October 28 2014, 1 Comment
REAL LiFE RUBS is please to share with you our first video recipe for pulled pork. For those of you that learn by doing, watching this video should take any doubt in how easy this dish is to make. Please let us know what you think of the content, more to come!
Enjoy a quick and easy Pulled Pork Recipe July 26 2014, 1 Comment
Crock Pot or ‘No Smoke’ Pulled Pork with Tres Amigos
Boston Butt or Picnic, be certain it will fit into your largest Crock pot.
Tres Amigo's Rub from REAL LiFE RUBS
1-Large white onion
BBQ Sauce (Sweet Baby Rays is my favorite) 1 Bottle should get you there.
Prepare the meat the day before you plan to make the dish. Reserve some of the rub to add into the meat once cooked. You can also add some of the rub to a neutral flavored BBQ sauce if you like. Remove the butt from wrapping, dry, rub completely with the Tres Amigo's on all sides and ends. Wrap in parchment and plastic wrap and seal in aluminum foil so it doesn't leak. Refrigerate.
Take a large onion skin and slice into 1/4"+ Slices, spread the onion rings across the bottom of your Largest crock pot, place butt in crock pot skin side up, sprinkle extra rub on top. Fill crock pot with cold water to about 1/2 inch below the rim, cover and turn on high for 8 hours.
Once the meat is done, take tongs or large forks and remove the meat in chunks into a large bowl, removing bones and fat and any connective tissue as you go. Once all of the meat is out of the "broth" retain 1/4 - 1/2 cup for adding back to the meat for moisture. Shred the meat with two large forks. Sprinkle additional rub into meat mix and some broth and mix well. At this point you can serve it with or without sauce, with or without a roll. Cole slaw is always a good side for this dish, pickles too.
Courtesy of REAL LiFE RUBS
You can now purchase our products on line! May 11 2014, 0 Comments
Well it's taken almost three years of R&D (lots of eating) trial and error, and some great feedback and suggestions from our loyal "testers", we are finally at a point to bring our products to market! With the launch of our new web site www.realliferubs.com we will be offering our hand crafted, all natural, unique spice rubs, made the right way.
Please remember to post you recipes, ideas, and feedback on the rubs, thanks for cooking with us!