Fire Up Your BBQ

Los Angeles Times - - PARADE - —Ali­son Ash­ton

O ur trio of dry bar­be­cue rubs hits all of the right fla­vor notes, whether you like it hot or not. They’ll boost any­body’s (even Dad’s) cook­out game. Rub ’em on your choice of room-tem­per­a­ture meat at least 30 min­utes be­fore grilling (and up to overnight wrapped in plas­tic in the re­frig­er­a­tor). If you’re a fla­vor junkie, you can sprin­kle ad­di­tional rub on the meat after it comes off the grill.

CUP OF JOE BABY BACK RIBS were rubbed with Cof­fee & Co­coa spice blend be­fore grilling.

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