Dry BBQ RIBS

DRY RUB FOR RIBS

2 tbsp. paprika
2 tbsp. light brown sugar
2 tbsp. salt
1 tsp. ground red pepper
1 tsp. dry mustard
1 bay leaf
1 tbsp dry lemon peel or powder
Combine ingredients in food processor or blender.
Process until bay leaf is pulverized and mixture is thoroughly blended.
Store in airtight container. (An empty spice bottle with shaker top is perfect or a small mason jar.)
Rub on ribs, pork roast or whatever you like.
Let the meat sit in the refrigerator for about an hour.
Then cook as you normally would.
This gives the meat a delicious barbecue flavor without the mess.

Tonight I’m serving with coleslaw, french fries, corn on the cob, fresh garden salad and fruit compote.

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