This dry rub baths pork ribs in smoky goodness long before they hit the grill or the oven. Be sure to use Kosher salt for the perfect flavor balance.
It’s grilling season, right? At least in most places in North America, it’s grilling season. My husband is usually the grill master, but once in a while I hitch up my britches and wrangle The Beast. We keep it leashed outside on the patio— otherwise known as “the cement next to the house”. Not to be confused with the large cement rectangle located farther from the house that some people would call a “sports court”, but which we often call “the big cement pad out back”. In all honesty, I think that The Beast ought to be out there rather so close to the house; gas grills make me nervous. Continue Reading