“I knew an old boy one time who called his horse ‘Meat Loaf’ (laziest horse I ever saw!)”
Mix the following ingredients thoroughly:
1 1/2 lbs. ground beef
2 cups bread crumbs--or you can use crackers
1 Egg, beaten
1 1/2 cups milk
4 tablespoons minced onion
2 1/2 tablespoons APS
Mustard
Pack into greased loaf pan.
Bake at 350 for 1 1/2 hours.
Cover the top with ketchup and cook for a few more minutes to set the ketchup. 
Serve with mashed tators, beans, and sour dough bread. 

Generously rub both APS and RBR on your boneless beef ribs (you can also use beef chuck or T-Bone Steaks).
Spray the grill rack with non-stick cooking spray to prevent sticking.
Prepare charcoal or gas grill for cooking (375°F).
Place rib strips on grill rack. Cook each side for 6 to 7 minutes or until the internal temperature of the meat reaches 150°F for medium doneness.
Allow grilled meat to rest 2 minutes and then serve.
 

Liberally rub pork loin ribs or beef finger ribs with APS and RBR and refrigerate until ready to cook.
Use your grill as follows:

• Heat coals or gas grill.
• Place seasoned ribs on the grill rack.
• Cook ribs over medium-low heat for 1-1/2 to 2 hours, turning as needed.
• The ribs will be great with or without BBQ sauce.  If desired, brush sauce on ribs during the last 10-15 minutes of cooking time, or serve with your favorite BBQ sauce.
• Watch carefully to prevent burning.

Or use your oven as follows:

• Preheat oven to 275 deg
• Put 1/2 - 1 inch of water in the bottom of a broiling pan.
• Place rack in pan and place the ribs on the rack.
• Cook in oven for 2 hours.
• Remove ribs from the oven.
• For that outdoor grill flavor, place on outside heated grill for an additional 20-30 minutes.

Place the ribs into a generous sheet of tin foil.  You want the foil to seal the ribs completely so that the heat and juices all stay in the foil while cooking.
Generously sprinkle each rib with plenty of RBR and APS
Rub the seasonings into each rib.  The longer the seasonings are on the ribs prior to cooking, the better.  Try letting the ribs sit in your refrigerator overnight to let the seasonings really sink in, if you can.  If not, no problem---you can still get the flavor even if you start cooking right after applying and rubbing the seasonings into the ribs.
Seal the tin foil.
Bake in a 200 degree oven for up to 8-10 hours.  If you are in a hurry, you can bake the ribs in a 300 degree oven for 3-4 hours.
When the ribs are ready to fall off the bone, place on a charcoal grill for 5-10 minutes on each side to get the charcoal flavor. 
Serve with or without your favorite barbeque sauce as Jerry Baird’s seasonings alone will provide you with some super wonderful tasting ribs.
Easy to cook, and great to eat Ribs – Recipe 2
Place ribs in a large (10 * 14) pyrex dish.
Generously sprinkle each rib with plenty of RBR and APS
Add one inch of water.
Cover completely with tin foil.  You want the foil to seal the ribs completely so that the heat and juices all stay in the foil while cooking.
Bake in a 300 degree oven for 3 hours or until the ribs are ready to fall off the bone.
Place on a charcoal grill for 5-10 minutes on each side to get the charcoal flavor.   
Serve with or without your favorite barbeque sauce as Jerry Baird’s seasonings alone will provide you with some super wonderful tasting ribs.

Preheat 375 degrees oven (350 degrees for Boneless)
Use 1 8 -10# boneless beef rib eye roast or bone-in beef rib roast with fat cover trimmed to 1/8-inch thick
Generously rub APS evenly over surfaces of rib roast.
Place roast in preheated oven, fat side up, on rack in shallow roasting pan (do not cover or add water)
Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reaches desired doneness

• For medium-rare roast, remove when meat temperature reaches 135F after 19-21 minutes cooking time per pound.
• For medium roast, remove when meat temperature reaches 150F after 23-25 minutes cooking time per pound.

Let stand tented with foil for 15 minutes before carving. Roast temperature will rise 5 to 10 degrees while standing. 

Heat oven to 450 degrees F.
Set the oven rack to the lower third position.
Place a 4-6# roast, rib side down, in a shallow foil-lined pan.  Ask your butcher to custom-cut your roast by cutting away and string-tying the ribs or leaving the ribs attached to the roast. 
Liberally rub the roast with APS.
Place a roasting thermometer in the center point of the roast.
Place the roast on the lower third rack of the oven and begin to roast uncovered for 10 minutes at 450 degrees F.
Reduce the oven temperature to 250 degrees F and continue to roast according to the following directions:

• For rare, roast at 115 to 125 degrees F for 1 1/2 to 2 1/4 hours.

• For medium-rare, roast at 125 to 130 degrees F for 2 to 3 hrs.
• For medium, roast at 135 to 145 degrees F for 2 1/2 to 3 3/4 hours.
• For well done, roast at 150 to 155 degrees F for 3 to 4 1/2 hours.

Cook until the desired internal temperature is reached.
Cover the roast with foil and place several towels over the foil.  Allow roast to set for 20 to 25 minutes before carving. 

Generously sprinkle RBR over 2-3# of boneless center cut pork loin; press to adhere.
Wrap tightly in plastic wrap.
Refrigerate roast, fat-side up, 12 to 24 hours to cure.
Heat oven to 350 degrees.
Remove and discard wrap.
Place pork on a rack in a shallow roasting pan, fat-side up.
Roast pork uncovered, 20 to 35 minutes per pound, until center of roast reaches an internal temperature of 150 degrees.
Let stand 15 minutes before carving. Pork should have a light pink blush in center.

Liberally rub APS and RBR on approximately 2# whole pork tenderloins
Cover and refrigerate 2 to 24 hours.
Grill over medium-hot fire, turning occasionally, for 15 to 20 minutes, until meat thermometer inserted reads 155 to 160 degrees F. 
Serve with mashed Yukon gold potatoes and grilled zucchini. 

Chuck Wagon Chili (for 4)
Rub generous amounts of APS on 1 ½ pounds of hamburger and brown the meat
Add 6 tablespoons of CCM
Add one 8 oz can of tomato sauce
Add 8 oz of water
Simmer for 20 minutes and you have a wonderful, mild chili anyone will appreciate
To make your chili hotter and/or spicier, add additional CCM, and/or JSS
If you like, you can also add additional ingredients such as beans---your choice!