Original BBQ!!!! Is so awesome! My whole family truly loves the unique sweet but spicy taste.
Outstanding flavor!!

Jane L

Outstanding BBQ Sauce!
Finally a product with no preservatives and MSG. In terms of quality, purity and taste yours is the best.
I use the BBQ sauce on my chicken, steak, pork and ribs. The various levels of hot helps me accommodate the different tastes of my guests. Great BBQ Taste

Michael J


Code Blue Hot Sauce on cooked burgers, the best. A little Hot sauce on grilled shrimp and Italian sandwiches, outstanding. Sometimes in a marinate I add some Hot sauce and it gives it a nice subtle taste and kick. I am finding the uses of your hot sauce and bbq sauce are endless.
Keep producing great natural products, you make us back yard chefs look good.

Backyard BBQ Guy


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Archive for February 2011

Dr. Rubs Spinach & Chic Pea Pasta

Serving size 4 – 6 people


    4cloves of garlic (diced)
    1small onion (diced)
    4Tbs. Olive Oil
    1Tbs. Dr. Rub Seasoning (Original, I.C.U. or Code Blue “your choice of heat”)
    1lb of Pasta (in the recipe we used medium shells)
    1can of Chic Peas (drained and rinsed)
    1can of Diced Tomatoes – Italian style (16oz.)
    1small bag of Spinach (rinsed & chopped) remove thick stems
    ¼ to ½ cup of fresh Imported Pecorino Romano Cheese (grated)

Cook Pasta per box directions.

In a large skillet place 4 Tbs. of Olive Oil and heat. Add diced garlic & onions and simmer over medium heat until onions are translucent.
Add Chic peas and diced tomatoes, stir and cook for 5 minutes.

Sprinkle 1 Tbs. of Dr. Rub Seasoning over mixture, stir and continue to cook 5 minutes more.

Add cooked pasta (strained) and spinach, and simmer until spinach is cooked.

Sprinkle with ¼ to ½ cup of fresh grated cheese.

Mix well and serve. Great for a side dish or all by itself! Enjoy!

Dr. Rubs Shrimp and Barley

Serving size 6 – 8 people


    4Tbs. of Olive Oil
    ½ stick of butter
    4 cups of chicken stock
    2cups of Barley
    3cloves of garlic (diced)
    1 small onion (diced)
    1bag (30-40ct) of pre cooked frozen shrimp (peeled)
    ½ cup frozen peas
    ½ cup frozen corn
    ½ cup frozen green beans
    1 Tbs. Dr. Rub Seasoning (Original, I.C.U., or Code Blue “your choice of heat”)
    ⅛ Tsp. turmeric

In a large skillet place Olive Oil and butter and simmer over medium heat until butter is melted.

Add diced onions and garlic and sauté until onions are translucent.

Add raw barley and stir all together, cook for 3 minutes (stirring).

Add chicken stock, turmeric, and Dr. Rub Seasoning stir well, cover and cook (stirring occasionally) until the barley is soft. Approximately 10 – 15 minutes.
Note: if too dry you can add ¼ – ½ cup of water (or more chicken stock).

When all liquid is absorbed and the barley is soft and sticky, add the frozen shrimp, and frozen vegetables and mix well, turn off the stove, cover, and let stand for 5 minutes.

This dish is a feast in itself!! Enjoy!

Dr. Rubs Seasoned Chicken

Breasts, Thighs, Whole legs (I like “skin on” the chicken for this recipe)
This recipe is great for chicken wings, and boneless breast of chicken, just omit the whole garlic.


    4 – 6 pieces of Chicken – your choice
    ¼ cup Olive Oil
    4 – 6 cloves of whole Garlic (optional)
    Dr. Rub Seasoning (Original, I.C.U., or Code Blue) you pick the heat level!
    2 Tbs. Dried Basil

Wash the chicken pieces w/warm water and pat dry w/paper towel
Rub a little olive oil on each piece of the chicken
Sprinkle & rub the chicken with Dr. Rub Seasoning, under the skin and on the top and bottom of the chicken.
Sprinkle the chicken with Basil (under skin and both top and bottom)
Stuff one clove of garlic under the skin. This adds great flavor to the chicken but it’s for the garlic lovers only!! It’s ok to omit this item if garlic is not one of your favorites.

Cooking Method 1
Spray baking pan with non stick spray and bake chicken at 350 degrees for about 1 hour, or until skin is crispy! This is a hit with our family; yours will love it as well!!

Cooking Method 2
Cook the chicken on the Grill!

Option: For a different twist, brush on your favorite Dr. Rubs BBQ Sauce or Dr. Rubs “Code Blue” Hot Sauce. Bring the flavor of your chicken to a whole new level of enjoyment.

Dr. Rubs Hot Chicken Wings


    1 lb of Chicken Wings
    1 Bottle of Dr. Rubs “Code Blue” Hot Sauce
    ½ stick of butter
    Dr. Rub Seasoning/Rub (Original, I.C.U. or Code Blue) your choice

Wash and pat dry your chicken wings
Sprinkle with Dr. Rub seasoning

In a sauce pan melt ½ stick of butter and add 1 bottle of Dr. Rub “Code Blue” Hot Sauce.
Simmer over medium heat until blended. About 3 minutes. Set aside until chicken wings are cooked.

Spray cooking sheet with a non stick spray
Place Chicken Wings on a cooking sheet and bake at 350 degree s for 45 minutes until crispy. Take out of oven, place in a large bowl.

Pour Dr. Rubs Code Blue Hot sauce mixture over the wings and toss well coating all the wings and serve. This sauce has a wonderful smoky flavor followed by intense heat! Be ready & Enjoy!

Dr. Rubs Barbeque Pork Ribs

    1Rack of Pork Ribs (Baby Back or St. Louis style)
    ¼ – ½ cup of Dr. Rub Seasoning Blend (Original, I.C.U. or Code Blue)
    1Bottle of Dr. Rub Barbeque Sauce (Original, I.C.U. or Code Blue)

Remove or have your butcher remove the fatty membrane on the back of the Ribs (you can easily peel this back with a rounded knife edge (butter knife will do)
Rub, generously, both sides of the Rack with Dr. Rub Seasoning Blend (do not be afraid to cover heavily)
Wrap the Rack of Ribs with Plastic Wrap and place in refrigerator over night.


Cooking Methods

Option 1

Using a smoker, smoke the marinated ribs according to manufactures specification for your smoker.

Option 2

Use your Barbeque Grill.
Place the seasoned rack of ribs (rib side down) onto the barbeque and cook “low and slow” over low to med low heat. Cooking time will vary using a propane or charcoal grill, estimate time 1 – 2 hours. Turn rack half way through cooking process.

Option 3
Oven Method
Wrap the seasoned, marinated rack of ribs tightly with aluminum foil.
Place on top of a flat cooking pan (to collect dripping)
Cook 350 degrees for the first half hour
Lower oven temperature to 300 degrees and cook for an additional 1 – 2 hours

When cooking is complete and the rack is done, “SMOTHER” with our delicious Dr. Rub’s finger licking, lip smacking, Barbeque Sauce. Enjoy!

Note: You can substitute with Beef Ribs also.