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Glycine

Glycine is unique in that it is the most simple amino acid and makes a base-building block for many other ...

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The Biology of Fat Loss Mechanics – Part 2

By Roland Pankewich If you have read the first installment (Read Part 1 Here) you were introduced to the idea ...

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Resistant Starch, part 2 of 3 – Where can I find it?

What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...

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Leptin: How Your Body Fat Influences Appetite

When starting a diet, have you ever wondered why exactly hunger and cravings suddenly sky rocket? Obviously a reduced food ...

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Shopping Guidelines: The Nutrition Label Quandary – Are you Being Deceived?

Is marketing B.S & deceptive food labelling costing you your health & slamming the breaks on your progress? We give ...

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Occlusion Training: Lift Light to Mass Up

In matters physiological, the process of occlusion has largely negative connotations. Occlusion, meaning to shut off or obstruct, of a ...

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Rib Dry Rub

Ingredients:

  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon chilli powder
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper

Directions:

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.