SPAR Korean shrimp have become a staple in our house, we just can't seem to get enough. Slightly sweet, slightly spicy, 100% flavor! SPAR Korean Knockout Shrimp1 lb raw peeled shrimp (Gulf Shrimp if available)1/4 Cup Sweet Chile Sauce 1 Tbl SPAR Korean Knockout RubCombine all ingredients into a Ziploc bag and placing into the refrigerator. Allow to marinate for at least 4 hours. Cook or Grill until the shrimp are pink and the tails begin to curl, about 5 minutes....

Korean Teriyaki/Pepper flavor with a bit of heat!2 lbs lean meat sliced 1/4" thick, the thinner the better. (For this batch I used rabbit)Marinade 1/2 Cup Soy Sauce2 Tablespoons Worchestershire Sauce3 Tablespoons honey2 Tablespoons Sriracha Sauce2 Tablespoons SPAR Korean Knockout rub2 teaspoons red pepper flake2 teaspoons ground black pepperCombine ingredients, add meat to marinade, and place into the refrigerator for 1-2 days until very little marinade remains. Stir the mixture a couple times...

Korean BBQ Pork Ribs1 Medium St. Louis Rib (cut in half long ways)1 cup Hoisin Sauce1/2 Cup Sugar1/3 cup Rice Wine2 tsp Garlic1 tsp Flaps 20 SPAR Rub3 Green Onions Chopped3 Tbls Sesame OilSalt/Pepper to tastesSet your charcoal grill for medium-hot temperature, if using gas grill adjust knobs for medium heat. Trim fat from ribs and Salt and pepper rib halves evenly and set aside. In large pot mix all ingredients together and simmer until sugar is fully dissolved. Place ribs on grill bone side...

Cowboy Skillet Red-Eye Chicken W/ Oven Rice 1 pkg Chicken Tenders / 1 Can Rotel / 1/2 Cup Rice / Cowboy Rub / 3 Slices Swiss Prep chicken by seasoning one side with Cowboy rub, lightly oil your skillet then heat it over high. Sear chicken season side down for 3 minutes, flip and add rotel. Bring to a slight boil add cheese and put it in the oven on broil for 5 minutes or until the cheese is melted. Let stand then serve over rice and enjoy. ...