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Rib Rub Getting Rave Reviews!
Successful Ribs Every time You Follow Our Simple Recipe On The Jar!
Dear BoneSuckin',

Now that the 4th of July has come and gone I wanted to inform you of the success of your Rib Rub and Sauce. A month or so ago I wrote to inform you of my first experience with your product and the success that it was for my guests and I. Well you have held true to that experience.  My college roommate and I had our 8th annual 4th Of July party, we cooked up some ribs that were the hit of the party. We did not follow the recipe totally, opting instead to use cedar planks to cook the ribs on. But the taste was everything I expected.

David D'Agostino ~ Chappaqua, New York

RALEIGH, NC, - April 5, 2002 - Makers of Award-Winning , Ford's Foods, Inc., of Raleigh, NC. have released a new product product with the name. Products bearing the name and logo enjoy a high level of product awareness and brand recognition by consumers across the U.S.A., Canada and Great Britain. Bone Suckin' Rib Rub is wonderful on almost anything including Ribs - Pork & Beef, Chicken, Seafood, Steaks, Venison, Pasta & Vegetables. Bone Suckin' Rib Rub is not only for Grilling, Marinading and BBQ, but also sprinkle in your salad for an exciting treat. Three wonderful cooking recipes on label. Available this week in 6.2 oz. All Natural, Fat Free, Gluten Free & Certified Kosher / Pareve.

For more infomation contact
Patrick Ford ~ PatFord@BoneSuckin.com
919-833-7647 Fax 919-821-5781
1109 Agriculture Street, Raleigh, NC 27603
www.BoneSuckin.com

Rib Rub Recipes

Dry Ribs: Coat both sides of ribs evenly. Cover and let marinate 4-8 hours in refrigerator. Cook ribs in covered dish in oven at 275° for 2 1/2 hours. Uncover, coat top of ribs with additional rub, and let cook 1 more hour.

Wet Ribs: After uncovering ribs in dish, coat with favorite flavor of for last hour of cooking.

On Grill: Same as above, but wrap in foil for first 2 1/2 hours and open foil during last hour.