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"When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence."

Ingredients: garlic powder, paprika, salt...

"Corn already seasoned so this is very easy to take for a picnic.No need to bring butter or salt. Just keep corn on ice till ready to cook because the sugar will turn to starch if it sits around. More reason to buy fresh as possible. Can be doubled or cut in half. Feel free to change the herbs."

Ingredients: aluminum foil, fresh basil...

"My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!"

Ingredients: cider vinegar, lager beer...

"Really good stuff - lasts forever too!"

Ingredients: fresh ground pepper, extra virgin olive oil...

"Make double or quadruple batches of this stuff. It lasts very nicely for future use, and makes a great food gift."

Ingredients: ground thyme, ground basil...

"Nice and spicy, just the way I like it. How about you?"

Ingredients: curry powder, ground allspice...

"Rub this savoury mixture on to a slab of ribs for your next barbecue!"

Ingredients: ground cumin, ground celery seed...

"The secret is the COFFEE!!! This is a variation of a steak rub from a morning news show (dont remember which one), only they made the Montreal Steak Seasoning from scratch....I say forget that...this was a big hit & so much easier!!! Too much pepper? Add more O. powder and coffee. Enjoy!"

Ingredients: coffee, McCormick's Montreal Brand steak seasoning...

Ingredients: pepper, salt substitute...

"It's SPRING fire up that grill. Use fresh herbs if you have them."

Ingredients: chives, pepper, dry mustard...

"This is a "no rules" recipe - add or omit ingredients as you please."

Ingredients: cider vinegar, dry mustard...

Ingredients: pepper, ground sage...

"Here are some tips on grilling ribs that I heard. Always cook on INDIRECT heat. You could cover the ribs with a cake pan to help trap in more heat. To test for doneness do the wiggle test. Grab one of the bones and give it a wiggle and if the bone pulls away from the meat they are ready to eat. One more tip, a good rule of thumb is to buy 1 pound of..."

Ingredients: ground cumin, garlic powder...

"Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)"

Ingredients: coriander seeds, brown mustard seeds...