Honey Chipotle Meatloaf

1  lb. lean ground beef
1/2 lb. ground pork
1 cup quick oatmeal
1 small onion, chopped
1 egg
1-1/2 tsp. salt
1 tbsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. black pepper
1 cup Jimmy Ray’s Spicy Sweet Honey Chipotle Sauce

Heat oven to 350°.
Mix all ingredients together except the sauce and place in Pyrex baking dish.
Top with Jimmy Ray’s Spicy Sweet Honey Chipotle Sauce.
Bake 1 hour uncovered. Let stand 5 minutes before cutting.

Enjoy the deliciousness!


BBQ Meatloaf Sandwich

1 Slice Leftover Meatloaf
2 Slices American Cheese (use Pepper Jack Cheese for a little more punch)
2 Slices White Bread
1 tsp. Mayonnaise
¼ tsp. Mustard
Sliced Onion
Hamburger Chip Pickles

Cut a thick slice of leftover meatloaf
Heat in small non stick skillet over low to medium heat until internal temperature is 165°, turning over once or twice
Toast bread
Top meatloaf with cheese and allow to melt
Spread mayonnaise on 1 side of each slice of bread. Add meatloaf, mustard, onion and pickles, and top with second slice of bread.

BBQ Cocktail Sausages

1 cup Jimmy Ray’s Spicy Sweet Honey Chipotle Sauce
2 (16-ounce) packages of cocktail sausages (such as Lit'l Smokies®)

Place Jimmy Ray’s Spicy Sweet Honey Chipotle Sauce in a slow cooker; add cocktail sausages and stir until well coated.

Cover and cook on Low for 2 to 3 hours

This recipe is perfect for a buffet table at any type of party. Adjust quantity to the audience. Happy Saucing!


Baby Back Ribs

3 tablespoons sugar
2 teaspoons salt
1½ tablespoons smoked paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground mustard
½ teaspoon cayenne pepper 

2 Racks Baby Back Ribs
About 6 tablespoons Jimmy Ray’s Spicy Sweet Honey Chipotle Sauce, plus more for serving.

Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.

Preheat smoker to 225°F or oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)

Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)

Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to “sweat” and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it’s not – use it all.

SMOKER METHOD: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double-wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of Jimmy Ray’s Championship BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they’re done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.

OVEN OR OVEN-TO-GRILL METHOD: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of Jimmy Ray’s Championship BBQ Sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they’re under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with Jimmy Ray’s Championship BBQ Sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.

Happy Saucing!


Honey Chipotle Shrimp

1 lb. Jumbo Shrimp, peeled and deveined
Kosher salt and pepper
1/2 cup Jimmy Ray's Spicy Sweet Honey Chipotle Sauce
1/2 tablespoon Olive Oil
Cilantro for serving (optional)
Pat the shrimp completely dry with a paper towel. Season the shrimp all over with the salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the shrimp to the skillet and cook for just 30 seconds, until pink and opaque. Flip the shrimp over and cook for another 30 seconds. Pour  Jimmy Ray's Spicy Sweet Honey Chipotle Sauce in the pan and let it cook with the shrimp until the shrimp is cooked through, another 2 to 3 minutes. Sprinkle with fresh cilantro. Serve.

Skillet Nachos

1 tsb. Oil
1 lb. Pulled Pork
1/2 cup Jimmy Ray's Spicy Sweet Honey Chipotle Sauce
1 cup Fresh-Frozen Corn
1 15-ounce can Black Beans, drained and rinsed
1 10-ounce Bag Corn Tortilla Chips, you’ll only need about 4-5 cups
1 cup Shredded Cheese, Cheddar, Monterey Jack or a mixture of the two
Seasoned Sour Cream
Sliced Jalapeños
Sliced Green Onion tops
Position rack in top third of oven. Preheat the oven to 400º.

Heat Pulled Pork in Microwave until warm. Pour Jimmy Ray's Spicy Sweet Honey Chipotle Sauce over meat and combine.

Spread about 2 cups of chips on the bottom of a 9-inch cast iron skillet, overlapping them. Top chips with half the pulled pork, half the beans, half the corn, and half the cheese. Bake for 3 minutes, or until cheese is melted.

Repeat layers starting with chips and ending with cheese.
Bake for 3-5 minutes or until cheese is melted.
Top with a drizzle of Jimmy Ray's Spicy Sweet Honey Chipotle Sauce, Seasoned Sour Cream, Cilantro & Avocado (if using), Sliced Jalepeños, and sliced Green Onions. Serve immediately.

Country Style Rib Skewers

6 Country-style Boneless Pork Ribs
1 tsp Smoked Paprika
2 tsp Minced Garlic (or garlic powder to taste)
1 tsp Onion Powder
Salt and Pepper to taste

***You can also just use Montreal Steak Seasoning which has all those above ingredients plus more***

1 cup Jimmy Ray's Spicy Sweet Honey Chipotle Sauce

Bring the ribs up to room temperature from the fridge. (Approximately 20 minutes.) While doing that, soak the wood skewers in warm water.
Preheat the grill to 375° F.
Season with Montreal Steak seasoning or the ingredients listed above.
Carefully skewer the pork ribs, being mindful to leave enough of the skewer on the end of the rib for turning on the grill.
When the grill is hot, place the skewered ribs onto the bbq. Grill 7 minutes per side, basting at every turn with the sauce. The internal temperature should be 145° F.
Remove from the grill when thoroughly cooked and let sit for 5 minutes before serving.

Taco Salad

1 lb. Lean Ground Beef

2 Tbsp. Taco Seasoning

1/4 cup Jimmy Ray's Spicy Sweet Honey Chipotle Sauce

1/4 cup Water, plus more as needed


1 Head Romaine lettuce - (large)

2 cups Diced Cherry Tomatoes

2 Avocados, sliced (optional)

1 cup Frozen Sweet Corn - thawed

1/4 cup Diced Red Onions - (small dice)

1 cup Shredded Mexican Cheese Blend

Tortilla strips or chips
(we prefer Doritos Nacho Cheese or the Original Taco flavor if you can find them)

Sour Cream for topping

Green Onion Tops for garnish

Jimmy Ray's Spicy Sweet Honey Chipotle Sauce

In a large skillet over medium high heat, add beef and let it sear about 3-4 minutes. Tip: break it up in chunks for better searing. Then, break up the meat and continue cooking until cooked through, stirring as needed. Drain excess fat.

Reduce heat to medium. Add the taco seasoning to the beef and stir until thoroughly mixed with the meat. Add water and simmer until the liquid is reduced. Then stir in 1/4 cup Jimmy Ray's Spicy Sweet Honey Chipotle Sauce and and reduce. The beef should be nicely moist - if too wet, keep cooking to reduce, and if too dry, add more Jimmy Ray's.

Assemble the salad: Layer lettuce on salad bowls, then add some halved cherry tomatoes, corn, diced onions, prepared beef, cheese, tortilla chips or strips, cheese, and avocado (if using).

Serve with some sour cream, cilantro for garnish. Drizzle extra Jimmy Ray's Spicy Sweet Honey Chipotle Sauce as dressing. Enjoy!

Honey Chipotle BBQ Drumsticks

2 lb. chicken drumsticks (legs)

2 Tablespoons olive oil

BBQ Spice Blend

3/4 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper, optional

1/2 cup Jimmy Ray's Spicy Sweet Honey Chiptle Sauce

Make the bbq seasoning spice blend by measuring out the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne powder (if using), and adding each to a small dish. Stir with a spoon.

Pat each chicken drumstick with a few paper towels to fully dry the skin. Drizzle the chicken with oil and season with the spice blend. Mix well to coat each piece of chicken thoroughly.

Gas Grill Method: Preheat your grill to medium-high heat (about 400°F). Add the chicken drumsticks to clean, well-oiled grates, and cook. Turn each piece after a few minutes, until the skin is browned and crispy on all sides.

Lower the heat to medium low (about 300°F), and close the grill. Cook for about 25 minutes, stopping halfway through to turn the chicken once.

Last, brush each piece of chicken with Jimmy Ray's Spicy Sweet Honey Chipotle Sauce.

Check the internal temperature to ensure the chicken is cooked to 165°F  (~74°C), then serve immediately!

Charcoal Grill Method: Create two heat zones (one with medium high heat and one with medium-low heat) by moving most of the charcoal to one side of the grill.

Begin by placing the pieces of chicken directly over the heat source, turning every few minutes as the skin browns.

Once the skin is browned and crispy, move the chicken away from the heat source, to the indirect (medium-low) heat zone. Cover and cook for about 25 more minutes, stopping halfway through to turn the chicken.

Last, brush each piece of chicken with Jimmy Ray's Spicy Sweet Honey Chipotle Sauce.

Check the internal temperature to ensure the chicken is cooked to 165°F  (~74°C), then serve immediately!