Kick off summer with these dry-rubbed baby back pork ribs. The key to this recipe is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was inspired by years ago at the now-closed East Coast Grill in Cambridge, Massachusetts.
The chef, Chris Schlesinger, devised this mouth-tingling blend for his baby back pork ribs, which packed a whammy of flavor and officially kick-started my passion for barbecue ribs.
