Rub the right way

Last night, dinner consisted of  lovely bone-in center cut pork loin chops on the barbeque.   I like a rub on my pork, but most are made with tons of sugar and a little more salt than I like.  I looked around at my spices and decided to try this:  freshly ground black pepper, lemon pepper seasoning, a judicious dash of hickory smoked salt, and smoked paprika.  I gently rubbed them into the meat, on both sides, and just before grilling, basted them with a bit of olive oil to keep them from sticking to the grill.  So good, I had to share.

Speaking of eliminating sugar, check out Robin’s blog today.  He’s got some great information on there.  I found it encourages me to cook more from scratch.  That way I am sure of what’s in my food!