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For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce.
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Nutritional Facts 1 serving (1 pound) equals 792 calories, 62 g fat (23 g saturated fat), 245 mg cholesterol, 1,864 mg sodium, 5 g carbohydrate, 2 g fiber, 51 g protein.
Originally published as Spice-Rubbed Ribs in Country Woman July/August 2006, p41
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Reviewed on Jan. 07, 2010 by lfishdialysis
This is one of the best rib recipes I have ever had although I cut down on the Cayenne Pepper by 50% to make it more kid friendly.
Reviewed on Jun. 16, 2009 by alphy
I have that copied, I always make my own rub, so will add this to my files. thanks
Reviewed on Jun. 16, 2009 by lfishdialysis
I made these and got rave reviews! I baked them first for 2 hours on low heat and then grilled with BBQ sauce. They have quite a kick!!
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