houstonfoodie:
Pork spareribs in the HEB meat aisle. For a backyard barbecue, 4-5 pound racks work great.
houstonfoodie:
Untrimmed pork spareribs, straight out of the package.
houstonfoodie:
Raw pork spareribs after trimming.
houstonfoodie:
Using mustard as a slather to get the dry rub to adhere.
houstonfoodie:
Pork rib dry rub applied to a rack of ribs
houstonfoodie:
Pork ribs cooking on the backyard smoker
houstonfoodie:
Pork ribs, partially cooked, with plenty of dry rub still adhering, ready to be wrapped for the finishing cook.
houstonfoodie:
Finished rack or ribs still has plenty of pepper adhering to the meat even after application of lots of smoke and rendered fat. reddish tint from paprika.