Easy, Healthy, Sweet Heat Salmon!


The secret is out. This combination is one of my favorites of all time. I eat it almost weekly. It's quick. It's easy. But more importantly, it's fantastic! And you can grill it, pan fry it, or even bake it. Here's how:




Grilled Salmon

  • Liberally season meat side with Sweet Heat rub

  • Grill direct at 375 deg skin side down

  • Pull it at 145-150 deg (no need to sear the other side as it may break)


Pan Seared Salmon

  • Liberally season meat side with Sweet Heat rub
  • Heat pan to medium temperature with a little EVOO
  • Place salmon skin side down
  • Cook until 145-150 deg


Oven Baked Salmon

  • Liberally season meat side with Sweet Heat rub
  • Preheat oven to 375 deg
  • Place salmon skin side down and cook for 15-20 minutes
  • Cook until 145-150 deg
Posted on January 16, 2018 and filed under Recipes.

KILLER Steak + Lobster + Bacon-Wrapped Asparagus

Reverse Seared Filet & Ribeye

Preparation:  Big Green Egg at 250-275 degrees, indirect heat


  • 1 Ribeye Steak & 1 Beef Filet
  • 1 Tablespoon EVOO
  • Lane’s BBQ Ancho Espresso Rub
  • 1 1/2 Tablespoon (non-salted) butter
  • Instant Read Thermometer


Remove steak from Refrigerator.  Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).

Place steak on the grate and close lid.  Grill for 15-20 minutes or until they reach 120 degrees, longer if desired.  Remove from heat and place on a clean cutting board. Place butter on top and sprinkle a little more seasoning on.  At this point remove indirect cooking plate and get the grill up to about 550-650 degrees.  Once temperature reached you are going to sear the steaks for about 1 ½ minutes per side or until you reach your desired doneness.  (have fun with this… you can use a cast iron skillet or grill grates).  Allow steak to rest for 10-15 minutes.  Slice & Enjoy!


Lobster Tails

Preparation:  Big Green Egg at 400 degrees, direct heat


  • (4) Rock Lobster Tails
  • (2) Tablespoons Unsalted Butter
  • Lane’s BBQ Sweet Heat Rub


Using scissors, cut top of lobster shell lengthwise down the center, leaving tail fin intact. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. With a knife, cut a slit, 1/2 inch deep, down center of meat.  Season with Sweet Heat and place ½ tbls of butter on top of lobster.  Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.  Remove from heat and allow to rest for 5 minutes.  Slice & Enjoy!

Posted on February 9, 2017 and filed under Recipes.

This Double Smoked Ham Recipe Will Blow Your Mind!

Who knew that a ham recipe could be so popular? Since first posting this photo on Instagram, I've had dozens of requests for the recipe. Well here it is in all of its glory, and I've also included the special glaze as well.

Today launches the first day of our Week of Thanks. Make sure you take advantage of our holiday discounts. Get your savings at lanesbbq.com/store.


Lane's BBQ Double Smoked Ham Recipe



Remove ham from its package and set on the side.  Liberally season with our Sweet Heat rub. Next, place the ham face down on the wire rack then into the pan.  Pour 1 cup of apple juice (or water) in the pan.  Let the ham sit at room temp for 1 hour.  

Setup Big Green Egg for indirect cooking at 300 degrees (going to cook at 250 so you always want to start it higher). Once smoker reaches 300, place wood chips/chunk on top of charcoal and mix around with your ash tool.  Place the plate setter then grilling grate on top and you are ready to go.  

Set ham on smoker.  Essentially, you are only reheating the ham so it’s ready to roll when it reaches around 140 degrees.  A 10-12 lb ham will take around 4 hours.  Once the ham reaches an internal temp of 120 degrees I pour the glaze over the top then continue smoking until it reaches 140 degrees.

Remove from smoker, cover loosely with foil and let rest for about 30 minutes.  Slice & Enjoy!


Lane's BBQ Ham Glaze Recipe


  • 1 stick of unsalted sweet cream butter
  • pinch of sea salt
  • 2 Tbls of Sweet Heat Rub
  • ½ cup of Light brown sugar
  • 6 ounces of Coke or Big Red (both work great)
    • **You could also substitute Unicoi Preserves Salted Caramel Peach instead of the Coke.**

Melt butter.  Add in the rest of the ingredients and stir until the sugar dissolves. Apply to ham & enjoy!

Have fun with the glaze and try different ingredients that are local to your area!  #keepexperimenting

Share Your Cooks On Instagram!

Posted on November 21, 2016 and filed under Recipes.

2016 Lane's BBQ Holiday Shopping Deals Guide for Barbecue Rubs and Sauces

Week of Thanks: Nov 20-28

Special Promotions begin Sunday Night at 10pm ET

It's almost our favorite week of the ENTIRE YEAR – The Lane's BBQ Week of Thanks!! Some stores only do Black Friday deals or Cyber Monday discounts. Not us! We are making it a WHOLE WEEK. But we know it can be overwhelming to figure out what you want. So we've made it easy with our holiday shopping guide for our rubs, sauces, giftsets and grilling gear.


 The New "Woozy" Mini Sauce Bottles Giftset

The New "Woozy" Mini Sauce Bottles Giftset

This includes:

  • ***NEW*** Lane's BBQ Complete Set of Woozy Sauces (5-pack of mini bottles)
  • Lane's BBQ Complete Set of Rubs and Sauces
  • Lane's BBQ Complete Set of Rubs (6-pack)
  • Lane's BBQ Complete Set of Sauces (5-pack)
  • Lane's BBQ Rub/Sauce Gift Set (Sweet+White or Southbound+Vinegar)
  • Lane's BBQ Standard Rub Set (5-pack)
  • Lane's BBQ Chicken Wing Gift Set
  • Lane's BBQ Mix & Match Rub Set (4-pack)

Black Friday Exclusive

We have a secret up our sleeves that you're gonna love to have that will ONLY be available for 24 hours on Black Friday. We'll leak this info soon and update it on social media and on this page.


House Divided returns black friday only

It's back! And it'll only be available on Black Friday for 24 hours. 





Cyber Monday SUPER Exclusive

You know how hard it is to keep a secret?? We're dying to tell you about this one. It's a specific item that will be available ONLY on Cyber Monday (Nov 28). It's so TOP SECRET not even the secret service or the president knows about it! Seriously, you don't want to miss it.

***Note, I would highly recommend to go ahead and purchase other items BEFORE waiting until Cyber Monday. You don't have to wait to take advantage of our other discounts.***


Sauce Specials

BIG savings on half-gallon sizes for Itsa Vinegar and Southbound Mustard Sauce.


Extra Bonuses + Sweepstakes

  • For every $50 you spend during the ENTIRE Week of Thanks, you'll get one new entry to win our Taste of Georgia Gift Basket ($100 value).
  • Every purchase over $80 will receive the NEW CD release by Joel Goddard.
Posted on November 18, 2016 .

Smoke The PERFECT Turkey This Year!

It's that time of year again – Turkey season! Well... at least turkey smoking season. We thought it'd be fun to share our PERFECT Turkey recipe so you can be proud of your bird(s) this year for Thanksgiving and the holidays. Make sure you share your bird photos by tagging us on Facebook & Instagram and use #lanesbbq. 

 Instagram:  @lanesbbq

Instagram: @lanesbbq

 Instagram:  @benhazard01

Instagram: @benhazard01


Lane’s BBQ Smoked Turkey (or Turkey Breast) Recipe




If frozen, make sure to thaw turkey in fridge for about 3 days.  Pour correct amount of brine in sealable container and add water.  Remove turkey from package and place in container.  Brine for 24 hours.  Remove from brine and pat dry.  Place in a pan and leave uncovered in fridge for 24 hours.  This will help dry out the skin.

Remove turkey from fridge about 45 minutes before putting on smoker and let sit at room temp.  Lightly drizzle with olive oil so the seasoning will stick.  Liberally season with Lane’s Signature & Sweet Heat rubs (Brisket rub would go well with this too).  Once seasoned, set on a turkey stand.  

 Instagram:  @calebpeavy

Instagram: @calebpeavy

Set up Big Green Egg for indirect cooking at 375 degrees (going to cook at 325 so you always want to start it higher).  Make sure to soak wood chips at least 30 min before using.  Once smoker reaches 375, place wood chips/chunk on top of charcoal and mix around with your ash tool.  Place the plate setter in and then put down tray with water/apple juice (fill about 1/3 of tray).  Put grilling grate on top and you are ready to go.  

Smoke turkey at 325 for about 2 hours or until the breast reads 165 internal temp.  The legs should be about 180-185 degrees.  When the turkey reaches about 145 degrees, I start basting it with some melted butter that has been seasoned with 1tbls of sweet heat rub.  Remove turkey from egg once it has reached 165 and let rest for 30 minutes.  Slice & Enjoy!




VIDEO:  How To Brine

Posted on November 9, 2016 and filed under Recipes.

Recipe for Pimento Cheese Made With SPF 53

I've shared a few other recipes from friends. But this one is straight from yours truly. I shared the photo below on Instagram and many of you wanted the recipe. So here it is. This is an unbelievable way to kick up some house made Pimento Cheese with our #spf53 rub. Adds just the right amount of spice!

Just wait till you try it on a burger!

 Lane's BBQ Pimento Cheese made with SPF 53

Pimento Cheese Made With SPF 53




Shred cheddar cheese then place in bowl with rest of ingredients and mix together.

I'm pretty sure this is the fastest directions description ever. But that's what makes it great!


Try It And Tell Us What You Think In The Comments Below!

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Posted on October 16, 2015 and filed under Recipes.

Recipe for Big Green Egg Ancho Espresso Beef Ribs

Here's another recipe that one of our friends at The BBQ Buddha put together using our Ancho Espresso rub. For more recipes from The BBQ Buddha click here. Enjoy!

Big Green Egg Ancho Espresso Beef Ribs

Recently, I have noticed quite a few people who I follow on Instagram posting about a new line of BBQ Rub’s from Lane’s BBQ in Bethlehem, GA. The pictures caught my attention and I wanted to try some of the delicious flavors on display. I reached out to Ryan Lane and he was kind enough to send me some of his rubs to try. This recipe uses his Ancho Espresso rub, which is really delicious and goes perfectly with beef! I wanted to cook something I hadn’t tried before and that came in the form of Beef Back Ribs (or Dino Bones). Now sit back, grab yourself a cold Stout, and enjoy this recipe for Big Green Egg Ancho Espresso Beef Ribs.

Beef Ribs come in two varieties: Back Ribs (meat between the bones) and Short Ribs (meat on top of the bones). I have done braised Short Ribs before but have never tried Beef Back Ribs.

For this recipe I borrowed from one of my favorite blogs Nibble Me This his Beef Back Ribs recipe. For my ribs I used a little Worcestershire and Lane’s Ancho Espresso rub… simple enough!

  • Prep time - 10 mins
  • Cook time - 2 hours 40 mins
  • Total time - 2 hours 50 mins


This recipe for Ancho Espresso Beef Ribs is so savory it will leave you wanting more. Well balanced heat with the taste of Espresso this recipe is a winner!

  • Author: The BBQ Buddha
  • Recipe type: Beef
  • Cuisine: BBQ
  • Serves: 4


  • Beef Ribs
  • Worcestershire sauce
  • Lane's BBQ Ancho Espresso Rub
  • Honey
  • Beer
  • BBQ Sauce


  1. Rub the beef ribs with Worcestershire sauce
  2. Cover the ribs with Lane's BBQ Ancho Espresso Rub
  3. Let rest for an hour until the ribs are room temp
  4. Preheat your BGE to 350° and set for indirect cooking
  5. Place the ribs inside and let cook for 1 hour and 15 minutes
  6. Pull out the ribs and place in to aluminum foil with a squeeze of honey and a splash of beer
  7. Put the ribs (in the foil) back in the BGE for another 1 hour and 15 minutes
  8. Pull the ribs out of the foil and mop with a little beer, bbq sauce, and meat drippings from the foil
  9. Put the ribs back in the BGE for 10 minutes
  10. Pull the ribs and let them rest for 10 minutes
  11. Slice and serve
Posted on October 16, 2015 and filed under Recipes.