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


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.

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