Leslie Scott’s Christmas Rib Dip
6 bones of rib meat, pulled and chopped
16 Oz cream cheese
1 tbsp dry rub
1 small can chopped olives
Pepper jack cheese
1.Combine meat, cheese, rub and olives and pat into a cast iron skillet.
2.Top with pepper jack cheese and put on grill over Royal Oak Charcoal.
3.When cheese turns gold top with pepper jelly. Serve with cracker or toasted bread.