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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The weather is getting perfect for grilling! We use our grill a lot but by far our favorite thing to grill is ribs. My husband makes the best grilled baby back ribs ever! They are delectable! We use a variety of marinades for grilling ribs - wet, paste and dry. The following is a list of combinations for dry rubs for you to mix in a bowl and transfer to a large, covered jar. Store your prepared rub away from heat and light and enjoy it for a few months. Make sure to rub the ribs you are going to use generously on both sides. Let the meat marinade with the rub for at least 30 minutes and up to 12 hours. Happy grilling!

PORK & BEEF:

• 1/4 cup coarse salt; 1/4 cup dark brown sugar; 1/4 cup
  paprika; 3 tablespoons ground black pepper;
  1-tablespoon garlic powder and 1 teaspoon cayenne
  pepper.

• 1/4 cup coarse salt; 1/4 cup dark brown sugar;
  3 tablespoons chili powder; 1-tablespoon ground cumin
  and 1-tablespoon garlic powder.

• 1/4 cup light brown sugar; 1/4 cup granulated sugar;
  1/4 cup paprika; 1/4 cup celery salt; 1/4 cup coarse salt;
  2 tablespoons ground black pepper; 2 teaspoons
  mustard powder; 1 teaspoon ground ginger; 1/2 teaspoon
  ground allspice.

• 1/2 cup celery salt; 2 tablespoons paprika; 2 tablespoons
  garlic powder; 3 tablespoons ground black pepper and
  2 teaspoons mustard powder.

• 1 1/4 cup dark brown sugar; 1/2 cup coarse salt;
  2 tablespoons dry oregano; 2 tablespoons dry thyme;
  1 tablespoon garlic powder; 1 teaspoon ground allspice
  and 1 teaspoon ground cinnamon.

• 1/2 cup dark brown sugar; 1/2 cup coarse salt;
  2 tablespoons ground black pepper; 2 tablespoons garlic
  powder; 2 teaspoons cayenne pepper; 1 tablespoon dried
  thyme; 1 teaspoon dried oregano; 2 teaspoons ground
  allspice; 2 teaspoons ground coriander; 1 teaspoon
  ground cinnamon; 1 teaspoon ground ginger;
  1/2 teaspoon ground cloves and 1/2 teaspoon ground
  nutmeg.

• 3 tablespoons coarse salt; 3 tablespoons chili powder;
  1 tablespoon black pepper; 2 teaspoons garlic powder;
  2 teaspoons dried oregano and 1 teaspoon ground cumin.

LAMB:

• 1/4 cup dried rosemary; 2 teaspoons mustard powder;
  1 teaspoon ground black pepper; 2 tablespoons coarse
  salt; 2 teaspoons garlic powder and 1 teaspoon dried
  mint.

• 2 tablespoons coarse salt; 1 teaspoon chili powder;
  1 teaspoon ground coriander; 1 teaspoon ground cinnamon;
  1 tablespoon brown sugar; 1 teaspoon ground cumin and
  1 teaspoon garam masala (Indian spice blend found in Middle Eastern grocery stores).

• 2 tablespoons coarse salt; 1 teaspoon onion powder;
  1 teaspoon garlic powder; 1/2 teaspoon ground ginger;
  1 teaspoon chili powder; 1/2 teaspoon turmeric powder;
  1/2 teaspoon ground cinnamon and 1/2 teaspoon coriander.

• 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dark brown sugar; 1/2 teaspoon powder lemongrass; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon;
  1 teaspoon garlic powder; 1/2 teaspoon chili powder and
  1 tablespoon curry powder.

• 2 tablespoons coarse salt; 1 tablespoon curry powder;
  1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano;
  1/2 teaspoon chili powder and 2 teaspoons light brown sugar.

Click Here for a complete guide on cooking ribs on the grill, oven or on the stove!

Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

Article Source: EzineArticles.com

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