There is nothing like great grilled ribs that you make yourself. The key is buying ribs that have enough meat on their bones to stand up to 2 to 3 hours of cooking time. For that reason, the St. Louis cut, which is a trimmed sparerib, is preferable to the more popular baby backs. Ask your butcher for 3 and down-meat lingo for racks that weigh about 3 lb. apiece. The hot and sticky BBQ rub and the spicy cola barbecue sauce will make these backyard beauties burst with flavor! The hot and sticky BBQ rub is also good for seasoning pork tenderloin, beef, chicken, smashed grilled potatoes and pineapple.
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