1. Preheat Oven to 250 degrees
2. Remove ribs from packaging and rinse in water. Pat dry completely.
3. Liberally apply half of Pops Dry Rub^TMto both sides of ribs, rubbing it in.
4. Pour Whiskey and/or Apple Juice into a large roasting pan.
5. Place ribs on a rack in the roasting pan.
6. Cover with lid or foil and cook for 2 1/2 hours.
7. If grilling on charcoal, start the grill in the last 30 minutes of cooking. If using a gas grill, prepare grill in the last 10 minutes of cooking.
8. Carefully remove hot ribs from the roasting pan and sprinkle the 2nd half of Pops Dry Rub^TM onto both sides.
9. Place the ribs onto the prepared grill and cook them for approximately 8 minutes on each side turning them frequently.
10. If using BBQ sauce, apply it after the first turn and continue grilling until done.

1. Sprinkle half the rub on potatoes (set aside)
2. Place oil in skillet on medium heat
3. Add onions, stir frequently until brown
4. Add potatoes
5. Allow to cook for a few minutes then stir in garlic
6. Add remaining rub and cook until potatoes are done

1. Rub olive oil on the salmon
2. Coat both sides with Pops Dry Rub^TM
3. Cook meat-side down for 3-5 minutes
4. Turn over and cook until salmon easily flakes off the skin

1. Slice a "T" in the peppers to remove all seeds and membrane
2. Stuff peppers with shredded cheese
3. Set stuffed peppers aside in refrigerator
4. Mix sausage and any remaining cheese into the bisquick batter
5. Roll mixture out into a thin sheet large enough to completely wrap around each pepper.
6. Wrap around each pepper ensuring all seams are sealed
7. Scramble the 2 eggs
8. Roll wrapped peppers in egg and then in the Pork Shake 'n Bake
9. Bake at 325 degrees for 40 minutes, turning the peppers half-way through the cooking time.

1. Cut pork crosswise into 4 slices. With a meat mallet, pound each pork slice between plastic wrap to 1/4-inch thickness
2. In a shallow bowl combine flour and Pops dry rub
3. In another shallow bowl combine egg and milk or water
4. In a third bowl place crushed crackers or bread crumbs
5. Dip each pork slice into the flour mixture, coating well, then into the egg mixture, and then into the crumbs to coat
6. In a large skillet cook 2 pork slices in hot oil over medium heat for 6 to 8 minutes or until pork is done, turning once. (Or cook on a well-greased griddle.)
7. Remove from skillet; keep warm
8. Repeat with remaining slices, adding more oil, if necessary
9. Place on toasted buns and top with preferred condiments

1. Mix flour and dry rub
2. Coat stew meat with flour mixture
3. Heat skillet and grease with butter, add coated stew meet and brown well
4. Remove meat from pan and set aside
5. In the same pan, add garlic and cook for 1-2 minutes
6. Add beer and beef broth, simmer for 5 minutes
7. Add green sauce
8. Add oregano, cumin and beef
9. Simmer for 1 hour
10. Add potatoes and simmer 45 minutes
11. Add hominy, green onion and green chilis, simmer for 10 minutes
12. Stir in cilantro

Serves eight, top with a bit of sour cream for some extra flavor!