Single serving size is 6 oz. per person

1. In a glass bowl, mix together 3 tbs. of Doug’s Hot and Smokey Chipotle rub and 3 tbs. canola oil for each pound of beef.
2. Spread the mixture on the rib roast and cover with plastic wrap and place in the refrigerator between 4 to 24 hours.
3. 20 minutes before you are ready to cook preheat your charcoal or gas grill to high heat. Clean the cooking surface with a grill brush, and oil the grates with paper towel dipped in canola oil (held with cooking tongs).
4. Place the steak on the grill, and cover for approximately 4 minutes.
5. Turn the steak, and cook for another 4 minutes or until the internal temperature reaches 135oF.
6. Let the steak rest for 10 minutes.
7. Slice on the bias and serve.

Doug’s Hot and Smokey Chipotle Rubbed Scallops

1½ pounds sea scallops (about the size of a short, squat marshmallow)

Serves 4
1. Remove the small side muscle from each scallop.
2. Lightly sprinkle the top and bottom of each scallop with Doug’s Hot and Smokey Chipotle rub.
3. Heat a large cast iron skillet (or heavy bottom sauté pan) over medium high heat for one minute.
4. Add 1 tbs. of butter to the pan and once the butter turns golden brown, add half the scallops to the pan.
5. Cook the scallops for 1½ to 2 minutes. Adjust the heat so the butter does not burn.
6. Turn the scallops and cook for another 1 to 1½ minutes.
7. Remove the scallops. Add another 1 tbs. of butter to the pan, and cook the remaining scallops.
8. Serve immediately after cooking.