It wouldn’t be a summer holiday around here without barbecued ribs and that’s what I made for Memorial Day dinner. We had strange weather here, with it actually raining early on, which is very unusual. We don’t usually get rain between late April and September or October. The garden was happy anyway!
I used to parboil ribs and then just grill the last little bit but the last few years I’ve settled on these slow grilled ribs from How to Cook Everything by Mark Bittman (affiliate link) . Sometimes I use his spice rub on them and sometimes I use other rubs that are good on pork. This Memorial Day I went back to his rub, which is easy and good, although I think next time I will use brown sugar instead of white sugar in it.
Note that 1 1/2 teaspoons is half a tablespoon so if you just want to eyeball half a tablespoon you’ll only need to dirty one spoon. 🙂