Country Bob’s Sauce


FLAVOR FOR THE WHOLE FAMILY

Shredded Beef Street TacosBy Country Bob BoysTake the flavor of street tacos and create that in your very own home. These tacos pack a punch with Country Bob's Apple Chipotle or Honey Habanero Sauce.
Garlic Butter RibeyeBy Country Bob BoysCountry Bob's reverse-seared Garlic Butter Ribeye is a tender cut of beef that's loaded with flavor - just add a dash of our Seasoning Salt!
Korean BBQ Braised Short RibsBy Country Bob BoysKorean BBQ Braised Short Ribs served over a heaping bed of masa melt in your mouth and put a zesty new twist on your favorite barbecue flavors! This recipe serves 2-4 (or you could save it all for yourself!).
Sweet Heat Bourbon BurgersBy Country Bob BoysSweet heat bourbon burgers perfectly balance the sweetness of Country Bob's Barbeque Sauce with Honey Habanero All Purpose Sauce! Top it off with homemade slaw and serve with a side of potatoes.
Grilled Flat Iron SteakBy David SomervilleFlat iron steaks come from the chuck but are incredibly tender. Season this great cut with Country Bob's Seasoning Salt and grill it hot and fast on a charcoal grill for the est steak you have ever had. Serve Country Bob's All Purpose Sauce on the side
Smoked Tri-tipBy Ken FisherReverse seared, juicy, and full of flavor, this tri-tip recipe will blow your mind.
Southwest Bacon BurgersBy Ken FisherSouthwest Bacon Burgers, we were craving burgers…really, really great burgers. We had to use 1/3 lb. hamburger patties topped with Ken’s smoked mozzarella cheese and our famous bacon weave. Just for fun, we topped them with onion rings. We made our own special sauce of Country Bob’s All Purpose Sauce Apple Chipotle flavor mixed with an equal amount of mayo. Perfect.
Reverse Seared Prime RibBy Ken FisherSimple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. Patti found them on sale brought home a few nice prime rib roasts for me to smoke. We thought over all the ways you can do a prime rib roast and we decided we would do a reverse sear, love them. This means that we’ll smoke it until it comes up to an internal temp of 100° and then finish it with a hot sear.

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