Riley's Recipes

Try these with Riley's Ribz Seasonings & Sauces

Simple Smoked Ribs

Clean then season the ribs with Rileys Smokin Sweet BBQ Rub. Season at least 2 hrs before smoking. Best when done the night before.

Soak 2 cups hickory wood chips in water for an hour or so.

Prepare the grill for indirect cooking, and position a drip pan under the grate with a little water or beer/fruit juice combination.

Drop a handful of soaked hickory over coals when ready to barbeque. Brush grate lightly with oil.

Position ribs on grill directly above the drip pan.

Close the lid, and cook for 2-3 hours, spraying or mopping every 45 mins or so.

After 2-3 hours, brush the ribs with Rileys barbeque sauce every 10-15 minutes for an half hour.

Add more coals and/or hickory chips as needed. Carve the ribs, and serve.

Sweet Heat Hot & Spicy Wings

ingredients:

*4lbs Chicken Wings

*1 Cup Rileys Sweet Heat BBQ Sauce

*2 Tablespoons Rileys Hot & Spicy Rub
3-4 Tablespoons for that extra fire ?

2 green onions, sliced

*For less heat use 3-4 Tablespoons of Rileys Smokin Sweet BBQ Rub or All Purpose Rub


Directions:

Clean and season meat in a zip lock bag or use gloves to massage Hot & Spicy Rub into chicken and let marinate for at least 30 minutes

Heat grill to medium heat and grill chicken to desired doneness. Once done, brush chicken with Rileys Sweet Heat Bbq Sauce and grill for an additional 2-3 minutes. Place on platter and sprinkle with green onions.

Note:

The barbecue sauce is brushed onto the chicken for just the last few minutes of the grilling time to prevent it from burning. This recipe can also be used for oven baked wings.

Pan Seared Salmon with Sautéed Spinach

Ingredients:

4 (6oz) Salmon fillets*

2-3 tablespoons Riley’s All Purpose Seasoning

2-3 tablespoons Olive Oil or Butter

2-3 tablespoons Lemon juice or 4 lemon wedges

16oz Fresh Spinach


Directions:

1. Season Salmon with Riley’s All Purpose Seasoning

2. Spray Non Stick pan with olive oil or butter on medium to medium high heat.

3. Sear to desired color/crust (3 minutes) and flip to sear other side (3-4 minutes) Add a few drops of lemon juice and ladle the excess butter/oil over the fish as it finishes cooking for more flavor. Salmon is done when it flakes easily with a fork


Sautéed Spinach

1. Leave a little of the remaining butter/oil in pan and add your fresh spinach.

2. Add a few sprinkles of Rileys All Purpose Seasoning and sauté until tender.

*Or can substitute with your favorite fish, seafood or even poultry.

Fast Chili

Ingredients

1 pound Chili grind or Ground Beef

1 cup Onion Chopped

2 cloves Garlic Minced

3 Tablespoons Riley’s Smokin Sweet BBQ Rub

1 Can Tomatoes 12 Ounces, Undrained, Cut Up

3/4 Cup Riley’s Sweet & Smoky Flavor Barbecue Sauce

1 Can Chili Beans

1 Tablespoon Riley’s Hot & Spicy Rub For Some Heat (Optional)


Instructions In 10-inch skillet over medium-high heat, cook beef, onions, garlic and Rileys Rub until beef is browned and onions are tender, stirring to separate meat. Spoon off fat. Stir in tomatoes and Riley’s Sweet & Smoky Flavor Barbecue Sauce; cook 1 minute. Stir in beans; heat to boiling. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Stir in Vlasic Hot Cherry Peppers.

Optional Garnish Oyster crackers, shredded cheese, sour cream and green onions.


Suggestions: Substitute ground chicken or turkey in this fast and delicious chili. Try Riley’s Sweet Heat Barbecue Sauce in place of Riley’s Sweet & Smoky Flavor Barbecue Sauce to add some spice.


Cuisine: Ground Beef, Turkey or Chicken

Stuffed Mushrooms

ingredients:

•8-10 Portobello Mushrooms (stems and gills trimmed)

•Olive oil •Rileys All Purpose Seasonings

•Cheddar/Colby Cheeses

•Fresh Spinach

•Diced Tomatoes

•Sliced Jalapeño

*Optional ingredients for stuffing: crab meat, cooked shrimp, any flavor cheese you desire.

You can also chop up the stems to add back in your stuffing.


Directions: •Clean Mushrooms, take out stem and gills if necessary •Preheat oven to 400 degrees or light charcoal briquettes for grilling (coals are ready when they are ash white) •Stuff Mushrooms with you favorite combination of ingredients •For oven lightly spray sheet pan with olive oil •Lightly spray or coat Mushrooms with olive oil and season with Riley’s All Purpose Seasoning. •Roast in oven for approximately 10-15 minutes depending on size until tender and cheese is melted. •For grilling place aluminum foil over grill grates light coat with oil and distribute mushrooms over the foil. Coals should have low to medium heat. Close grill cover for 10-15 minutes depending on size until tender and cheese is melted •Drain excess liquid and enjoy!!!

Inside-Out Burgers

Ingredients

1 pound Ground Beef

1/2 cup Sharp Cheddar Cheese Shredded

12 Vlasic Bread & Butter Pickles

1/4 cup Riley’s Sweet & Smoky Flavor Barbecue Sauce

4 Hamburger Buns Split & Toasted


Instructions

Divide beef into 8 portions; shape each portion into a 1/2-inch-thick patty. Season patty with Rileys Smokin Sweet BBQ or All Purpose Rub. Place 2 tablespoons cheese and 3 Vlasic Bread and Butter Pickles in centers of 4 patties. Top with remaining 4 patties; pinch to seal. On grill place filled patties directly above medium coals. Grill uncovered, until desired doneness (allow 10 minutes for medium and 12 minutes for well-done), turning and brushing often with Riley’s Sweet & Smoky Flavor Barbecue Sauce. To serve: Place patties on buns and serve with lettuce, tomato, and extra Vlasic Kosher Dill Spears. Suggestions: Try stuffing these burgers with Vlasic Stackers. Or, if you like a little extra kick, Vlasic Jalapenos. Cuisine: Beef

Riley's Savory Poultry Butter

(Compound or Herb Butter)

You can use this recipe for all your Thanksgiving Birds. Even great on other proteins and veggies.


1 stick butter

2.5 Tablespoons Savory Poultry Seasoning


Start with butter at room temperature. This makes it much easier to work with. Chop the butter into small cubes, and then mash it with a fork until it is soft.

Begin by adding the seasoning into the butter in the bowl and mash until combined.


Prepare the Chicken or Turkey: Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub at least half of the herb butter under the skin. With the remaining herb butter, rub it on the outside and entire bird.

You can replace the Riley's Savory Poultry with Riley's Smokin Sweet or Riley's All Purpose for different profiles. Excellent for Roasting or Smoking.

Use this same method with our Bold Blend Seasonings for Steaks. Just placed herd butter on plastic wrap, shape into a roll. Store in fridge for a few weeks or freeze and slice as needed.

Riley's Savory Poultry Gravy

1 stick butter

2/3 cup flour

32 oz Chicken Stock

2.5 Tablespoons Riley's Savory Poultry Seasoning


-In a large pan over medium heat, melt butter. Whisk in flour and cook until golden or until your desired color. Whisk often to prevent rue from burning.

-(Optional) whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of stock.

-Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened. I like to simmer for 10-15 minutes to cook away the flour taste.

-Stir in Riley's Savory Poultry, then whisk in chicken stock

-Simmer 10-15 minutes, gradually adding more stock or water if gravy is too thick. Adjust seasoning.


*Feel free to use Vegetable Stock or your own stock.

If you use water add more seasoning to taste.




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