Homemade Rub, Pork Ribs, and a Rhetorical Question
Is there any greater pleasure than eating perfectly barbecued, melt-in-your-mouth, pork spareribs, sitting on top of a fresh, cold, and crunchy coleslaw? These ribs were generously sprinkled with dry rub, cooked for 8 hours over very slowly-burning mesquite charcoal, and finally, glazed with a thick wash of homemade Kansas City-style barbecue sauce.
Click on the photo to enlarge. Warning: May cause uncontrollable salivation and intense barbecue cravings.
Click on the photo to enlarge. Warning: May cause uncontrollable salivation and intense barbecue cravings.
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