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Recipes

BAKING KIT RECIPES

If you’ve purchased one of our new dry mix baking kits, we’ve included the fresh ingredient lists and recipe baking instructions for you here!

We’re always adding more products to our retail line-up, so be sure to follow us on Instagram @12BonesRibs and Facebook @12BonesRiver and @12BonesSouth for the most up-to-date product offerings.

Damn Good Corn Pudding Baking Kit

(16 oz. Dry Kit) Serves 6-8
FRESH INGREDIENT LIST:
  • 4 large eggs
  • 3/4 stick of melted butter
  • 1-1/4 cup of heavy cream
  • 1 small can of creamed corn (8.5 oz)
  • 1 fresh poblano pepper (seeded & diced)
  • 1 cup of fresh or frozen corn kernels
RECIPE INSTRUCTIONS:

**OVEN TEMPS MAY VARY. ADJUST AS NEEDED**

1. Preheat oven to 300°F. Then, in a large mixing bowl, combine the eggs, butter, cream, and creamed corn. Beat w/ an electric mixer (or stir until thoroughly combined).

2. Add poblanos and corn kernels.

3. Slowly add the dry kit to the wet ingredient mixture until combined. The mixture should resemble cake batter.

4. Grease a large 9″ x 13″ rimmed baking dish/pan.

5. Pour the pudding mixture into the dish and place it in the oven. Lightly tent the baking dish with foil.

6. Bake for 35 mins with the foil on, then remove the foil and bake for an additional 15 minutes, or until the center is just set.

Honey Cornbread Baking Kit

(16 oz. Dry Kit) Bakes 12 Medium / 9 Large Squares
FRESH INGREDIENT LIST:
  • 3 Tablespoons vegetable oil
  • 1 small egg
  • 1/3 cup creamed corn
  • 2 teaspoons honey
  • 1/3 cup minced yellow onion
  • 1 cup buttermilk

Also…11” x 7” baking pan = ideal size for this kit

RECIPE INSTRUCTIONS:

**OVEN TEMPS MAY VARY. ADJUST AS NEEDED**

1. Preheat oven to 375°F.

2. In a large mixing bowl, whisk together your fresh/wet ingredients (vegetable oil, egg, creamed corn, honey, onion, and buttermilk).

3. Slowly add the dry kit to the wet ingredient mixture, then whisk it all together until incorporated, taking care not to overmix.

4. Spray a 11×7 baking pan with pan spray. Larger pans will cause cornbread to thin out (reduce baking time for larger pans).

5. Pour the cornbread batter into the pan, and shimmy it around until it’s evenly distributed.

6. Bake for 15 minutes, then turn the pan and bake for another 5 minutes or until golden.

**PLEASE NOTE** Because different oven temperatures may vary (particularly at different altitudes), you may need to adjust the baking time, baking temperature, or both to achieve your desired bake and consistency.

RUBS & SPICES

If you’ve purchased one of our lovely jars of rubs or spices, You’re in for a treat! You can now bring some of that delicious 12 Bones flavor to your own kitchen.

12 Bones Butt Rub

This is what we use on our big Boston butts before smoking…which eventually become pulled pork. You can do the same, or you can use it on a regular, oven-roasted pork loin. This has a rather earthy flavor, which separates it from many store-bought rubs you’ll find. It may seem full-flavored at first glance since pork has a neutral flavor, but the fat can easily drown out spices if you go too light.

12 Bones All-Purpose Rub

This dry rub is what we use to rub our chickens as well as our smoked beef brisket. In years past, we’ve also used it to season some of our specials such as our smoked shrimp and many other meats. That’s what makes it such a great all-purpose rub…something that can be used in a variety of applications.

12 Bones Brown Sugar Rib Rub

This sweet, brown sugary dry rub is what coats our Brown Sugar ribs… and it melts as they’re cooked, which forms a nice crust. They’re great dry, but the 12 Bones Blue “Q” or Tomato “Q” sauces would work just fine if you want to add a little extra something. By the time these get to the table, they’ll be pretty gooey. If you’re a spice fan, try a few shakes of hot sauce.

Reheating Instructions

FOR PULLED PORK, CHICKEN, AND CHOPPED BRISKET:
OVEN: small amount of water/broth to bottom of pan, cover w/ foil and heat in med.
oven (300 degrees) for 60 minutes.

STOVETOP: small amount of water/broth to bottom of saucepan, cover, reheat slowly
over medium heat.

FOR RIBS, SLICED BRISKET AND TURKEY:
Add small amount of water or broth to bottom of pan, cover w/ foil and heat in medium oven (300 degrees) for 35-50 minutes.

FOR OUR SIDES:
STOVETOP: cover in saucepan, reheat slowly over low/medium heat, stir frequently (or heat gently in 350 oven until hot, stirring at least once)

MICROWAVE: on high for 40 seconds at a time, stir each time

FOR MAC & CHEESE (SIZES 1 QT+): Drop the noodles in boiling water, strain water, then
add the hot cheese and stir.