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Source: George Foreman's Knock-Out-The-Fat Cookbook

John's Hot and Spicy Rub for Ribs
This is a great spicy blend for beef or pork ribs.
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Serves: makes about 3 tablespoons
Prep Time: 5 minutes
Cook Time: 0 minutes
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1 tablespoon freshly ground black pepper
1 tablespoon paprika
1/2 tablespoon chili powder
1/2 teaspoon celery salt
1/2 teaspoon red pepper, ground
1/4 teaspoon dry mustard
1/8 teaspoon ground cinnamon

Mix all the ingredients together in a small bowl. Brush the meat with a little canola oil, sprinkle the dry rub over the ribs, and press it in with a spoon or your fingers. Let the meat marinate for 30 minutes to an hour at room temperature.

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Spice and Herb Rub for Lamb
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This blend is great on lamb.
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Garlic-Herb Rub
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
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