Rattlesnake Ribs and a Homemade Spice Rub
Created by Ginger Berryhill, in Austin, Texas, this recipe was the grand prize winner of McCormick’s $10,000 Blend to Win Challenge in 2003. And you’ll see why it’s a real winner when it comes to making a fantastic rub for any meat that works particularly well for grilling. Rub it on chicken, ribs, steak, shrimp and pork chops, or make an overnight marinade for chicken and thick-cut pork chops by mixing it with vegetable oil and beer.
In a pinch it’s also great on grilled vegetables, such as corn on the cob, or baked on green beans drizzled with a little olive oil. It is smoky, a little spicy, and full of flavor.
Use the rub to make Rattlesnake Ribs:
3 pounds baby back spareribs
1/3 cup Rattlesnake Shake Spice Blend
1. Trim excess fat from ribs. Rub with spice blend. Cover and refrigerate overnight.
2. Uncover and bake at 300 degrees (F) two hours or until ribs are tender.
Recipe Source: McCormick’s