There are so many different options when it comes to ribs. You can roast them, you can broil them or you can grill them. Grilling is the best choice during these hot summer months, because you'll get a nice smokey flavor while spending your cooking time outdoors. Yes, it may take a little longer to get dinner on the table, but the end result is so worth the wait.
Once you've decided to grill your ribs, the next decision is sauce or dry rub or both. I never realized you could have ribs with just a dry rub on them and no sauce, but in Memphis, that's how they serve ribs. See, the rub is the most important ingredient next to the meat. But don't worry, just because there's no sauce, doesn't mean the ribs are dry and tough. If cooked correctly, the meat is just as tender and delicious as any ribs drowning in barbecue sauce.
So, why did I decide to go for just a rub and no sauce? I recently received a bottle of Applewood Smoked Sea Salt from My Spice Sage and it smelled so delicious, there was no way I was going to hide that smokey flavor under some thick, rich sauce. I'm so glad I followed my instinct and stuck with just the dry rub. The flavor was out of this world and the meat, tender and unbelievably juicy.
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