Fire & Smoke Society Rib Ninja Grill Series Rib Spice Blend

INGREDIENTS: Salt, brown sugar, dehydrated garlic and onion, spices (including cayenne pepper, black pepper and ginger), sesame seed, orange peel, smoked paprika, soy sauce powder (wheat, soybeans, salt) and not more than 2% tricalcium phosphate added to prevent caking.

Whether you do them low and slow on the smoker, bake them in the oven, or set it and forget it in the crockpot Rib Ninja is the perfect rub for beef ribs, pork ribs, baby back ribs, St. Louis ribs, country ribs, or even short ribs. Perfect for regular everyday use this Asian-inspired seasoning adds a kick of flavor to more than just ribs. Try it on chicken or pulled pork to create an exciting, delicious dinner. All F&S recipes are created, tested and refined by hand in our Austin, TX kitchen. RECIPE Ninja Skewers with Spicy Peanut Sauce Makes 4 Servings 2 pounds boneless chicken thighs, cut into 1½ inch pieces Peanut or vegetable oil, for drizzling 1 tablespoon plus 1 teaspoon Rib Ninja, plus more for garnish Kosher salt 3/4 cup smooth, natural peanut butter 1/4 cup freshly squeezed lime juice Finely grated zest of 1 lime 1-2 tablespoons sambal oelek, as desired for heat 1 tablespoon red miso 2 teaspoons grated ginger 2 teaspoons fish sauce 1 tablespoon honey Fresh chopped cilantro, for serving Lime wedges, for serving Place the chicken pieces in a mixing bowl, drizzle with enough oil to lightly coat, season with Rib Ninja and toss to combine. Set aside to marinate at room temperature while you prepare the grill (or refrigerate up to 8 hours in advance). Prepare a charcoal grill for two-zone cooking, and build a medium fire. If using wooden skewers, soak them in water for 30 minutes. In a bowl, whisk together the peanut butter, lime juice and zest, miso, ginger, fish sauce, and honey. Whisk in ¼ cup water (or more to reach a thick, creamy consistency), and salt to taste. Transfer the sauce to a serving bowl and top with a pinch of Rib Ninja. Skewer the chicken onto skewers, dividing the meat evenly. When the coals are glowing red and covered with a fine gray ash, grill the skewers slowly over direct heat, turning and rotating around the fire as needed, until the chicken is browned and cooked through, about 10 minutes. Remove from heat, top with a final sprinkling of salt, and serve immediately with fresh chopped cilantro and lime wedges.