Thanks to all who wrote in for a chance at Grace’s Sweet Life. The winner is Dorothy E. Vargo. I’ll pop it in the mail next week when I get back from vacation.
If you are not Dorothy E. Vargo, you are eligible to enter the drawing for "Amercia's Best Ribs," by Ardie A. Davis and Paul Kirk
Send an e-mail to jennie.geisler@timesnews.com Include your NAME, MAILING ADDRESS and NAME OF THE BOOK. This information will not be stored or shared.

To tempt you, I’ll give you a sneak peak at the deliciousness you’ll find between its covers:
BARON’S BASIC BARBECUE SPICE
6 tablespoons paprika (I like smoked paprika)
3 tablespoons dried light brown sugar (recipe follows)
2 tablespoons dry mustard
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground celery seeds
1 1/2 teaspoons ground thyme
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground marjoram
3/4 teaspoons cayenne
Combine all the ingredients in a small bowl and blend well. Store in an airtight container in a cool, dry place for 2 to 3 months, or in the freezer for up to six months.
Makes 1 cup. Use it on any kind of meat.
Dried brown sugar
In a large mixing bowl, combine 2 pounds of light brown sugar and 1/4 cup of cornstarch, and mix with an electric mixer on low speed until fully incorporated. Turn the speed to medium to medium-high and mix for 3 to 5 minutes. Store in a tightly sealed container in a cool, dry place.