Barbecue Pork Tenderloin & Strawberry Salad

Rub Pork Tenderloin with Halladay’s Barbecue Rub for Chicken & Ribs Seasoning

Roast at 350ºF until meat thermometer reads 145º.
Slice thin and serve over a bed of greens with fresh strawberries and feta cheese,
Walnuts if desired.

Serve with a light toss of olive oil and balsamic vinegar.

Herb Buttered Corn on the Cob

1 stick butter, softened

1 to 2 tsp. Halladay's Barbeque Rub for Chicken & Ribs Seasoning

Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.

Baby Back Ribs

2 racks of baby back ribs

Instructions

Rinse the ribs under cold water and pat dry with paper towel. Remove the membrane from the underside of the ribs. Rub Barbeque Chicken and Rib Rub Seasoning evenly onto the ribs, about 2 Tbsp per rack. Cover with plastic wrap and refrigerate ribs, preferably overnight or for at least 2 hours. Preheat grill to medium low heat. Place the ribs on the grill and cook for 40-50 minutes, flipping occasionally until the meat is tender and crisp on the outside.

BBQ Chicken Grill Packets

1 lb boneless chicken breasts or thighs, cubed.

1 red onion roughly chopped.

1 red

1 Package Halladay’s Harvest Barn Barbeque Rub for Chicken & Ribs Seasoning

Shredded cheese, optional

Evenly coat chicken with BBQ Seasoning, cover and let sit in your cooler to marinate. Prepare four tin foil packets. Combine the chicken with peppers and onions and add ¼ of the mixture to each piece of tinfoil. Add 2 to 3 pieces of corn, sprinkle with salt and pepper. Seal up foil packets and cook over medium heat coals for 15 to 25 minutes. Open carefully, sprinkle with shredded cheese if desired, and enjoy!