Why not try something a little different this year for Thanksgiving? Our smoked turkey recipe starts out with a super simple dry brining process using Caboose Kansas City Southern Rib Rub. We use our Traeger grill to smoke and roast our turkey, but you can follow the same process with a simple smoker box on your grill and finish the roasting in your oven.
Smoked pulled chicken: Delicious, flavorful and juicy, this BBQ favorite (seasoned with Kansas City Southern BBQ Rub) is also infinitely versatile and can be usedto upgrade any recipe that calls for shredded chicken. Make lots and freeze the extra for later use in quick, easy meals.
Our favorite way to cook corn on the cob is by grilling -- it caramelizes some of the sugars in the corn, giving a delightful complexity that you just can't get by boiling. Season with ourKansas City Southern BBQ Rub and you'll never have it any other way.
Juustoleipa (Finnish for "bread cheese") is a grilling cheese that won't melt when exposed to heat. Seasoned with any of our spices, it's a perfect hors d'oeuvre to serve your guests any time of the year.
It’s as easy as 3-2-1: 3 hours with Kansas City Southern BBQ Rub on smoke, 2 hours in foil, one hour finished with BBQ sauce. The 3-2-1 method is a tried-and-true technique used by competition BBQ teams around the country, and these ribs are a real crowd pleaser!