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
• Pepper jelly

• Royal Oak® Super Size
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cast Iron Skillet

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 crackers or toasted bread.