Blackened Ahi Tuna

Ingredients — serves 2–4

• 2 Ahi Tuna steaks (6–8 oz each, about 1 inch thick)
• 1–2 tbsp Rhino Spice Ol’ Smokey or Hot Ol’ Smokey
• 1 tbsp olive or avocado oil, plus a little for brushing
• Lemon or lime wedges, optional

Method

1. Pat tuna dry and brush lightly with oil; press seasoning onto both sides.
2. Heat a heavy cast-iron skillet over high heat. Add the oil, then place tuna in the hot pan.
3. Sear approximately 1–2 minutes per side for a rare-style centre, or cook longer to your preference; see Canadian fish safety guidance below.
4. Rest 1–2 minutes, then slice across the grain. Serve with citrus.

Serving ideas

• Serve with rice bowls, greens or roasted vegetables; pair with citrus aioli or soy-lime sauce.
• For variation, add 1 tsp brown sugar to the rub or cook on a well-oiled grill.

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Ol’ Smokey Sautéed Corn

Ingredients

• 4 cups corn kernels: freshly cut from the cob, cut from previously cooked cobs, or frozen
• 1 sweet onion, chopped
• 2 tsp butter
• 2 tbsp olive oil
• 1–2 tsp Rhino Spice Ol’ Smokey, to taste
• Optional: ½–1 cup chopped red, yellow or orange bell pepper
• Optional: 1 cup sliced mushrooms

Sauté the vegetables

1. Heat butter and olive oil in a wide skillet over medium-high heat.
2. If using mushrooms, cook first for 4–6 minutes until their moisture evaporates and they start to brown.
3. Add onion and sauté 3 minutes; add bell pepper, if using, and cook another 2–3 minutes.

Add the corn

1. Add fresh kernels and cook 5–7 minutes, or frozen kernels 5–8 minutes until hot and excess moisture evaporates. For kernels cut from pre-cooked cobs, cook 3–4 minutes.
2. For deeper caramelization, allow the corn to sit briefly between stirs; reduce heat if browning too fast.
3. Add Ol’ Smokey in the final minute, toss thoroughly, taste and serve hot.

Rhino Spice Chicken Wings

Ingredients

• 2 lb chicken wings, split if desired
• 1–2 tbsp your preferred Rhino Spice blend, plus extra for finishing
• 1 tbsp aluminum-free baking powder (optional, for crispier skin)
• 1–2 tbsp olive oil
• To serve: ranch dressing, favourite hot sauce or Rhino Spice Signature BBQ Sauce

Prepare

1. Pat wings very dry with paper towels. For crispier skin, refrigerate uncovered on a rack for several hours if time permits.
2. Toss lightly with oil and optional baking powder. Add a modest amount of Rhino Spice now, reserving more for after cooking.

Air fryer — 390°F (199°C)

1. Arrange wings in one layer; cook about 20–25 minutes, flipping halfway. Work in batches rather than crowding.

Oven — 425°F (218°C)

1. Place on a wire rack over a lined tray; bake approximately 40–45 minutes, flipping halfway, until browned and crisp.

Indirect BBQ — 375–400°F (190–204°C)

1. Set up two-zone heat and place wings away from direct flames. Close lid; cook about 35–45 minutes, turning periodically. Finish briefly over direct heat if needed for crisp skin.

Smoker — 250°F (121°C)

1. Smoke over indirect heat approximately 75–120 minutes, depending on wing size. For crisper skin, finish over hotter grill heat or in a 425°F (218°C) oven for several minutes.

Finish and serve

1. Regardless of method, verify at least 165°F (74°C) in the thickest part, away from bone.
2. Transfer cooked wings to a large bowl. Toss with additional Rhino Spice to taste.
3. Serve with ranch, your favourite hot sauce or Rhino Spice Signature BBQ Sauce.

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Rhino Spice Beef Burgers

Ingredients

• 1 lb ground beef
• 1 egg
• ⅓ cup diced onion
• ¼ cup panko breadcrumbs or gluten-free panko
• 1 tbsp Worcestershire sauce
• 1–1½ tbsp Rhino Spice Original

Directions

1. Mix gently until just combined; avoid overworking the meat.
2. Shape into four evenly sized patties and press a shallow indentation in the centre of each.
3. Chill 15–30 minutes to help hold their shape.
4. Grill over medium-high heat, turning as needed, until the centre reaches 160°F (71°C).
5. Rest briefly, then serve on toasted buns with your favourite toppings.

For gluten-free servings, verify the panko and all other ingredients meet your dietary needs.

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Rhino Spice Caesar Cocktail

Ingredients — per cocktail

• 1½ oz vodka, gin or tequila
• 4 oz Clamato juice
• 2–3 dashes Worcestershire sauce
• 2–3 dashes Tabasco, optional
• Juice of 1 lime wedge
• ¼–½ tsp Rhino Spice Original, Ol’ Smokey, Hot Ol’ Smokey or Zesty Original
• Ice; extra Rhino Spice for rimming

Directions

1. Rim the glass with Rhino Spice using a lemon or lime wedge.
2. Add ice, then vodka, gin or tequila.
3. “Spice the Ice” with your chosen Rhino Spice blend.
4. Add Tabasco and Worcestershire sauce, then lemon or lime juice.
5. Top with Clamato, stir gently, and garnish with celery, lemon or lime, and optional beef jerky.

Choose your blend

• Original for savoury balance; Ol’ Smokey for smoky richness; Hot Ol’ Smokey for extra heat; Zesty Original for citrus brightness.

Rhino Spice Prime Rib Roast — 4 Ways

Ingredients

• 1 prime rib roast, approximately 8–10 lb
• 2–3 tbsp Rhino Spice Original or Zesty Original
• 2 tbsp olive oil or softened butter
• Optional: minced garlic and fresh rosemary or thyme

Preparation — all four methods

1. Refrigerate the roast safely until preparation; pat dry thoroughly. Trim excess surface fat but leave a protective layer.
2. Rub with oil or butter and coat evenly with Rhino Spice. Add optional garlic and herbs.
3. Insert a leave-in probe into the thickest centre, away from bones and large fat pockets. Use temperature rather than time to judge doneness.

Method 1 — Classic oven roast

1. Preheat oven to 450°F (232°C).
2. Place seasoned prime rib fat-side up on a rack and sear for 15–20 minutes.
3. Reduce oven temperature to 250°F (121°C) and slow-roast until the desired internal temperature is reached.
4. Use a probe in the thickest part away from bone; time depends on roast size.
5. Rest loosely tented for 20–30 minutes, allowing for carryover cooking.

Method 2 — Indirect BBQ

1. Set up a gas or charcoal BBQ for indirect heat at approximately 325°F (163°C).
2. Place roast on the cool side above a drip pan; close lid and maintain steady temperature.
3. Rotate only if your grill has hot spots. For extra browning, sear briefly over higher heat at the end.

Method 3 — Rotisserie

1. Secure roast firmly and balance it on the rotisserie spit. Set up indirect heat at approximately 325°F (163°C), with a drip pan underneath.
2. Rotate continuously; monitor centre temperature with a suitable thermometer and baste lightly if desired.
3. Remove from spit carefully when the selected target is reached.

Method 4 — Low-and-slow smoker

1. Preheat smoker to 225–250°F (107–121°C). Choose mild wood such as oak or cherry so smoke does not overpower the beef.
2. Place roast fat-side up and smoke until near your preferred finishing temperature. Time varies significantly by roast shape and pit temperature.
3. For a reverse sear, remove the roast slightly before the intended finish, increase heat to 450–500°F (260°C), and sear briefly on all sides while monitoring the centre.

Rest, carve and serve

1. Rest loosely tented for 20–30 minutes; the centre may rise several degrees during the rest.
2. Carve across the grain into desired slices and serve with pan juices or horseradish.
3. See the linked Canadian safety-temperature guide: culinary rare/medium-rare targets do not necessarily meet Health Canada guidance.

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Rhino-Spiced Baked Salmon

Ingredients — serves 4

• 1 skin-on side of salmon, 1–1½ lb (450–700 g)
• 1–2 tbsp of any Rhino Spice blend
• 1–2 tsp olive oil
• 1 lemon, thinly sliced (optional)
• 1 cedar plank, soaked for 1–2 hours (optional)

Preparation

1. Heat oven to 400°F (200°C). Soak the cedar plank at least 1 hour if using.
2. Pat salmon dry and place skin-side down on a parchment-lined tray or the soaked plank set on a baking tray.
3. Brush with olive oil, season evenly with Rhino Spice and add lemon slices if desired.

Method 1 — Baking sheet

1. Bake approximately 12–16 minutes depending on thickness; verify internal temperature with a thermometer. Health Canada recommends 158°F (70°C) for fish.

Method 2 — Cedar plank

1. Bake the salmon on its soaked plank, supported by a tray, approximately 15–20 minutes; check temperature rather than relying on time alone.

Serving and variations

• Serve with lemon rice, asparagus or a fresh herb salad.
• Try a light maple-Dijon glaze, individual salmon portions, or an indirect-grilled cedar plank.

Glaze tip: Add sauce during the last 3–5 minutes of cooking to prevent burning, whether baking or indirect grilling.

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Zesty Steak Florentine

Ingredients — serves 2–4

• 1 porterhouse or T-bone steak, 2–2½ lb and 1½–2 inches thick
• 1–1½ tbsp Rhino Spice Zesty Original
• 1–2 tbsp extra-virgin olive oil
• 1–2 rosemary sprigs (optional)
• 1 lemon, cut into wedges

Grilling

1. Season the steak and set up direct and indirect BBQ zones.
2. Sear over direct high heat for 2–3 minutes per side.
3. Move off the flame to indirect heat, close the lid and cook to your desired internal temperature.
4. Rest 5–10 minutes, then slice against the grain.

Serve

• Drizzle with olive oil and offer lemon wedges, grilled vegetables, white beans or arugula salad.

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Rhino Spice Veal or Chicken Parmesan

Ingredients — serves 4

• 4 veal cutlets or boneless, skinless chicken breasts, pounded to ¼-inch thickness
• 1–2 tsp Rhino Spice Original
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian breadcrumbs
• ½ cup grated Parmesan for breading
• ¼ cup olive oil; 2 tbsp butter optional
• 1½ cups marinara sauce
• 1 cup shredded mozzarella
• ¼ cup extra Parmesan; fresh basil optional

Preparation and cooking

1. Preheat oven to 375°F (191°C). Pound veal or chicken evenly and season with Rhino Spice.
2. Dredge in flour, egg and Parmesan breadcrumbs.
3. Pan-fry in olive oil until golden on both sides.
4. Place on a lightly oiled baking sheet; do not add sauce beneath the cutlets.
5. Spoon marinara over cutlets, top with mozzarella and bake until cooked through. Chicken must reach 165°F (74°C).

Serving

• Garnish with basil. Serve with pasta or salad.

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Veal Piccata

Ingredients

• 1 lb veal scallopini, pounded ¼ inch thick (or thin chicken cutlets)
• ½ cup all-purpose flour
• 1½–2 tsp Rhino Spice Original
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• ⅓ cup dry white wine
• Juice of 1 lemon (about 2 tbsp)
• 2 tbsp capers, optional
• 2 tbsp chopped parsley; lemon wedges

Directions

1. Pat cutlets dry, season with Original and dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook cutlets in batches, about 1–2 minutes per side, until browned and safely cooked; set aside.
3. Reduce heat to medium. Add wine and lemon juice, scraping up browned bits; simmer 1–2 minutes.
4. Stir in capers and remaining butter, then return cutlets briefly to warm through.
5. Top with parsley and serve with lemon wedges.

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Ol’ Smokey Devilled Eggs

Ingredients — 12 halves

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1½ tsp Rhino Spice Ol’ Smokey, plus more for garnish
• ½ tsp white vinegar or pickle juice, optional
• Bacon bits, chives or pickled jalapeños, optional

Directions

1. Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat for 10–12 minutes.
2. Transfer eggs to an ice bath for 5 minutes, peel and halve lengthwise.
3. Mash yolks with mayonnaise, Dijon, Ol’ Smokey and optional vinegar or pickle juice until creamy.
4. Spoon or pipe into egg whites; dust with more Ol’ Smokey and garnish as desired.

Rhino Spice Eggs Benedict

Hollandaise ingredients — serves 2

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter, melted
• ½ tsp Rhino Spice Original or Ol’ Smokey
• Pinch cayenne, optional

Benedict ingredients

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham (or smoked salmon or sautéed spinach)
• 1 tsp white vinegar for poaching water
• Rhino Spice blend of choice; fresh chives or parsley optional

Directions

1. Whisk yolks and lemon juice in a heatproof bowl over gently simmering water. Slowly whisk in melted butter until sauce thickens; season with Rhino Spice and keep warm.
2. Bring a pan of water to a gentle simmer and add vinegar. Crack eggs into small cups and slide into the water; poach about 3–4 minutes for soft yolks, or longer to your preferred doneness.
3. Toast muffins and warm bacon or other filling. Place filling on each muffin half, top with a drained egg and spoon over hollandaise.
4. Garnish with herbs and a light sprinkle of your chosen Rhino Spice. Note that runny eggs and traditional hollandaise may not reach Canadian egg-safety temperatures.

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Shaved Hash Browns

Ingredients — serves 2–4

• 3 medium russet potatoes, peeled
• 2 tbsp neutral oil or butter
• 1–1½ tsp any Rhino Spice blend (Original or Ol’ Smokey recommended)
• 1 tbsp chopped onion or chives, optional
• 1 tbsp shredded cheddar or pepper jack, optional

Directions

1. Shave potatoes into fine matchsticks with a mandoline or knife. Rinse in cold water to remove starch, drain and dry thoroughly.
2. Heat oil or butter in a large nonstick skillet over medium-high heat. Toss potatoes with your chosen Rhino Spice and optional onion or cheese.
3. Press potatoes into an even layer and cook undisturbed 4–5 minutes until crisp.
4. Flip in sections and cook another 3–4 minutes, pressing gently if needed. Serve hot, with a final pinch of seasoning or chives.

Zesty Rhino Whole Chicken

Ingredients — serves 4–6

• 1 whole chicken, 3½–4½ lb (1.6–2 kg)
• 2–3 tsp Rhino Spice Zesty Original
• 2 tbsp olive oil or melted butter
• 1 lemon, halved
• 4 garlic cloves, smashed
• 3 thyme sprigs (or 1 tsp dried)
• 2 rosemary sprigs (or ½ tsp dried)
• 1 onion, quartered

Preparation

1. Pat chicken thoroughly dry. Rub skin and cavity with oil or butter, then season with Zesty Original.
2. Place lemon, garlic, herbs and onion loosely in the cavity.

Method 1 — Oven roast

1. Roast breast-side up at 425°F (220°C), approximately 60–75 minutes; check temperature and rest 10–15 minutes.

Method 2 — Rotisserie

1. Truss and secure chicken on spit. Cook over indirect heat around 375–400°F (204°C), approximately 60–75 minutes, checking temperature.

Method 3 — Beer Can Chicken (Beer Butt Chicken)

1. Pat chicken dry, coat lightly with olive oil and season inside and out.
2. Half-fill a purpose-built beer can chicken holder with beer or chicken broth.
3. Secure the chicken upright on the holder over indirect BBQ heat at 350°F (177°C).
4. Cook covered for about 1¼–1¾ hours, checking doneness with a thermometer.
5. Check breast to 165°F (74°C) and thigh to the Canadian whole-poultry recommendation of 180°F (82°C).
6. Remove carefully, avoiding hot liquid, and rest 10–15 minutes.

Safety and serving

• Health Canada recommends 180°F (82°C) for whole poultry. Check the thickest part without touching bone.
• Serve with roasted potatoes, vegetables or slaw.

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Crispy Home-Cut Fries

Ingredients

• 4 large russet potatoes, scrubbed
• 2–3 tbsp vegetable oil for oven or air fryer
• 1–2 tsp Rhino Spice Original
• Parsley or chives, optional

Preparation

1. Cut potatoes into uniform ¼-inch sticks. Soak in cold water at least 30 minutes, then drain and dry thoroughly.

Method 1 — Oven

1. Heat oven to 425°F (220°C). Toss fries with oil and Original, spread in a single layer and bake 25–35 minutes, flipping halfway.

Method 2 — Deep fryer

1. Heat frying oil to 350°F (175°C). Fry in batches 2–3 minutes until pale; rest 10 minutes.
2. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden. Drain and season immediately.

Method 3 — Air fryer

1. Preheat to 375°F (190°C). Lightly oil and season fries; air fry in batches for 15–18 minutes, shaking halfway.

Tips

• For extra crunch in the oven or air fryer, toss with 1 tbsp cornstarch before oiling. Finish with more Original to taste.

Rhino Spice Slow-Smoked Brisket

Recommended blend: Original or Zesty Original

Ingredients

• 10 lb trimmed whole brisket
• Rhino Spice Original or Zesty Original, generously
• Kosher salt for optional 24-hour dry brine (account for salt in blend)
• 2 tbsp yellow mustard and 1 tbsp Worcestershire sauce
• Unwaxed butcher paper, optional

Preparation

1. Trim thick hard fat and silver skin, leaving roughly ¼ inch fat cap.
2. Optionally dry-brine lightly with salt on a rack in the refrigerator for 24 hours at 4°C/40°F (4°C) or below.
3. Combine mustard and Worcestershire as a thin binder; coat all sides and season generously with Original for classic flavour or Zesty for citrus-pepper brightness.

Smoking and wrapping

1. Preheat smoker to 225–250°F (107–121°C). Place brisket with thicker point toward hotter area and fat cap facing heat. Insert probe into thickest flat.
2. Smoke until dark bark is set and seasoning does not rub off, often 6–9 hours. A stall around 155–175°F (79°C) is normal.
3. Optionally wrap snugly in unwaxed butcher paper once bark is set; return to smoker at 225–250°F (121°C).

Finishing and slicing

1. Start checking tenderness near 195°F (91°C). Brisket often becomes probe-tender around 200–205°F (93–96°C), but the probe should enter the flat with little resistance.
2. Rest at least 1 hour before slicing. If holding for a long time, maintain above 60°C/140°F (60°C).
3. Slice the flat across the grain into pencil-thick slices. Turn the point to slice across its different grain. Serve with juices.

Rhino tip

Cook to probe tenderness, not a fixed temperature or clock time.

Rhino Spice Backyard Baby Back Ribs

Recommended blend: Any Rhino Spice blend

Ingredients

• 2 racks baby back pork ribs
• Rhino Spice Original, Ol’ Smokey, Hot Ol’ Smokey or Zesty Original
• ½ cup apple cider vinegar for optional spritz
• ½–1 cup BBQ sauce (such as Blues Hog Original)
• 2 tbsp butter and splash of water or apple juice for wrapping, optional
• Heavy-duty foil

Prepare

1. Remove the membrane from the bone side if present. Pat ribs dry.
2. Season both sides evenly with your favourite Rhino Spice blend; let sit refrigerated while grill or smoker preheats.

Method 1 — Indirect BBQ

1. Prepare a two-zone BBQ at 250–275°F (121–135°C). Keep ribs bone-side down on the unlit side, lid closed.
2. Cook indirectly 2–3 hours, rotating racks for hot spots. After first hour, lightly spritz with apple cider vinegar only if dry.
3. When ribs bend readily and meat has pulled back from bone tips, brush with BBQ sauce. Cook another 15–30 minutes indirectly to set glaze.
4. Check at least 71°C (160°F (71°C)) in meaty portion without touching bone, and continue until tender. Rest 10 minutes and slice.

Method 2 — Smoker (1.5–1.5–30 Method)

1. Preheat smoker to 250°F (121°C). Smoke unwrapped, bone-side down, for 1½ hours. Optionally spritz lightly after 45–60 minutes.
2. Wrap each rack tightly in foil with a small splash of water or apple juice and optional butter. Return to smoker for 1½ hours.
3. Carefully open foil away from your face; return unwrapped to smoker for 30 minutes, brushing with sauce to set the glaze.
4. Check tenderness with a bend or toothpick test and verify pork is at least 71°C (160°F (71°C)). Add 15–30 minutes if needed; timing varies by rack. Rest 10 minutes.

Rhino tip

Shorten the wrapped stage for a firmer bite; extend slightly for softer ribs.

Rhino Spice Smoky Beef Short Ribs

Recommended blend: Ol’ Smokey or Hot Ol’ Smokey

Ingredients

• 4 large individual meaty beef short ribs
• 2–3 tbsp of any Rhino Spice blend: Original, Ol’ Smokey, Hot Ol’ Smokey or Zesty Original
• Neutral oil or mustard binder, optional
• Beef broth or water for optional spritz

Prepare

1. Trim hard fat and loose silver skin without removing all fat. Pat dry.
2. Coat lightly with binder if desired, then season all sides. Keep refrigerated until smoker is ready.

Smoke

1. Preheat smoker to 250°F (121°C). Space ribs bone-side down and insert probe in thick meat away from bone.
2. Smoke about 3–4 hours until dark bark sets. Lightly spritz only if surface is drying.
3. Optionally wrap in butcher paper once bark is set, often around 165–180°F (74–82°C).

Finish and rest

1. Continue until probe slides into meat with little resistance, commonly around 200–205°F (93–96°C). Total cook may be 5–8 hours depending on size.
2. Rest loosely covered 20–30 minutes. Serve on bone or sliced. Refrigerate leftovers within 2 hours.

Rhino tip

Large plate ribs may need much longer than smaller individual ribs.

Rhino Spice Signature BBQ Sauce

A tangy, rich sauce made for brisket and beyond.

Ingredients

• 1 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• ¼ cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp prepared yellow mustard
• 1 tbsp molasses
• 1 tbsp Rhino Spice Original (or Ol’ Smokey)
• 1 tbsp butter

Directions

1. Combine all ingredients except butter in a saucepan.
2. Simmer gently for 20–30 minutes, stirring occasionally.
3. Remove from heat and stir in butter until smooth.
4. For brisket, optionally add 2–3 tablespoons of reserved cooking juices. Refrigerate leftovers promptly.

Rhino Spice Sticky Burnt Ends

Preview only — original burnt ends recipe awaiting confirmation. Not yet ready for cooking.

Sweet, smoky bites with a caramelized finish.

Ingredients

• 2–3 lb pork belly or fatty brisket point, cubed into 1½-inch pieces
• 2–3 tbsp of any Rhino Spice blend
• ½ cup Rhino Spice Signature BBQ Sauce
• Optional brown sugar, honey or butter for glazing

Directions

Option 1 — Pork Belly

1. Remove tough skin, cube pork belly and season.
2. Smoke at 250°F (121°C) for 2½–3 hours to develop colour.
3. Transfer to covered foil pan with BBQ sauce and optional butter or sugar. Cook another 1–1½ hours until tender.
4. Uncover for 15–30 minutes to caramelize without burning.

Option 2 — Beef Brisket Point

1. Cube the well-marbled point of a cooked or nearly tender smoked brisket.
2. Toss with Rhino Spice, Rhino Spice Signature BBQ Sauce and brisket juices.
3. Return to smoker at 250°F (121°C) for 45–90 minutes until tender and sticky.
4. Uncover to thicken glaze as needed.

Draft recipe: verify final cook times by tenderness and review before publishing.

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Rhino Spice Braised Beef Short Ribs

Recommended blend: Original or Ol’ Smokey

Ingredients

• 4–6 bone-in beef short ribs, about 3–4 lb
• 2 tbsp Rhino Spice Original or Ol’ Smokey
• 1–2 tbsp olive oil
• 1 diced onion, 2 diced carrots and 2 diced celery stalks
• 3 minced garlic cloves
• 2 tbsp tomato paste
• 2 cups low-sodium beef stock
• 1 cup dry red wine or more beef stock
• Thyme and bay leaf, optional

Sear the beef

1. Preheat oven to 225°F (107°C). Pat ribs dry and season with Rhino Spice.
2. Heat oil in a heavy Dutch oven over medium-high heat. Brown ribs in batches 2–3 minutes per side; transfer to plate.

Build the braise

1. Reduce heat to medium; sauté onion, carrot and celery 5–7 minutes. Add garlic and tomato paste for 1 minute.
2. Pour in wine or stock and scrape up browned bits. Add remaining stock and optional herbs. Return ribs bone-side down; liquid should reach halfway up.

Braise and serve

1. Cover tightly and cook in oven 4–6 hours, turning once if needed, until fork-tender. Beef must reach at least Health Canada’s safe minimum for whole cuts; braising continues well beyond for tenderness.
2. Remove ribs; skim fat and reduce liquid on stovetop into a sauce. Adjust seasoning and serve with mashed potatoes or polenta.
3. Refrigerate leftovers within 2 hours; reheat to 74°C (165°F (74°C)).

Rhino Spice Honey-Glazed BBQ Chicken & Pork

Dry rub marinade

• 3 tbsp Rhino Spice Ol’ Smokey
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 tsp chopped thyme, fresh or dried
• 1 garlic clove, minced
• Chicken breasts or whole-cut pork chops

Marinate

1. Pat chicken or pork dry. Mix Ol’ Smokey, brown sugar, oil, thyme and garlic into a paste.
2. Rub over all sides of the meat and refrigerate 1–4 hours or overnight.

Honey barbecue glaze

• ¼ cup honey
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp apple cider vinegar
• ½–1 tsp Sriracha or Asian chili paste

Grill, roast or smoke

1. Whisk all glaze ingredients until smooth. Divide into separate portions before basting, reserving a clean portion for serving.
2. Cook chicken or pork using your preferred grill, oven or smoker method. Use a thermometer in the thickest part.
3. Brush glaze onto meat only during the last few minutes to avoid scorching.
4. Chicken pieces: cook to at least 165°F (74°C). Health Canada recommends 160°F (71°C) for pork cuts; USDA permits 145°F (63°C) plus a 3-minute rest for whole pork cuts.

Serve and tips

• Rest meat briefly and serve with the reserved clean glaze.
• Try chicken thighs, pork chops or a butterflied whole chicken; double the glaze for larger groups.

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