Pinch

Pinch Premium Kosher Spice Blends

07/30/2026

Pinch BBQ Party Ribs

Ingredients:
- 1 rack beef baby back ribs
- 1 tbsp yellow mustard
- 2 tbsp Pinch Boss Brisket Rub
- 1 cup water
- ¼ cup your favorite BBQ sauce

Directions

1. Preheat your oven to 350°F.

2. Cut the rack into individual riblets. Drizzle the mustard over the ribs and rub it evenly on all sides.

3. Generously season every riblet with the Pinch Boss Brisket Rub, coating all sides.

4. Pour the water into a baking pan. Line the pan with a sheet of parchment paper, arrange the riblets in a single layer, then cover with another sheet of parchment paper. Seal the pan tightly with aluminum foil.

5. Bake for 2½ hours, or until the ribs are fork-tender.

6. Remove the foil and top sheet of parchment. Brush the ribs generously with BBQ sauce.

7. Broil for 4 minutes, or until the sauce is bubbling and lightly caramelized.

Serve hot and enjoy tender, juicy ribs with a sticky BBQ finish.

07/28/2026

Episode 7: Drink edition 🥤

What should we try next? Comment below 👇

07/07/2026

Episode 6: What should we try next?

Comment below ⬇️

06/29/2026

Grilled Deli Kebab Sandwich

Ingredients
1 package smoked turkey breast, sliced
1 package beef salami, sliced
1 package turkey pastrami, sliced
1 baguette, cut into sandwich portions

Glaze
1 tbsp olive oil
1 tbsp Pinch My Spice Hawaiian Teriyaki Rub
1 tbsp sweet chili sauce

For Serving
Russian dressing, spicy mayo, or dressing of choice
Lettuce leaves
Sliced tomatoes

Directions
Prepare the deli kebabs
Fold or loosely roll each slice of deli meat.
Thread the smoked turkey, beef salami, and turkey pastrami onto skewers, alternating the meats until each skewer is full.

Make the glaze
In a small bowl, whisk together the olive oil, Hawaiian Teriyaki Rub, and sweet chili sauce until combined.

Toast the baguette
Place the baguette cut-side down on a grill pan over medium heat and toast until lightly golden with grill marks. Set aside.

Grill the deli kebabs
Place the deli skewers on a grill pan over medium-low heat.
Cook for 2–3 minutes per side, or until the meat develops nice grill marks.
Brush the glaze generously over both sides of the kebabs during the last minute of cooking.

Assemble the sandwich
Spread Russian dressing, spicy mayo, or your favorite sauce onto the toasted baguette.
Add lettuce and tomato slices.
Place a hot deli kebab onto the bread.
Gently squeeze the sandwich together and carefully pull out the skewer, leaving the grilled meats neatly stacked inside.

Chef’s Tip
Add pickles, crispy fried onions, or coleslaw for extra crunch and deli-style flavor. This fun sandwich delivers all the flavors of a classic deli combo in a kid-friendly, grill-marked package.

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