Last Modified: Tuesday, July 03, 2012 7:44 PM
Today is the day millions of Americans celebrate July 4th by standing over grills loaded with delicious meats.
Pork spareribs will be one of the choice items devoured by meat lovers.
Interestingly, during this national holiday, hard-edged grill masters will debate a deep and probing culinary question.
Which rub is better for ribs: wet or dry?
Personally, I am a little partial to a dry rub, especially if it is made using Memphis barbecue techniques.
Memphis ribs are messy, but in a clean way. Minus a heavy basting sauce — the hallmark of a wet rub — dry rubbed spareribs allow for the flavors of paprika, oregano, garlic powder and other spices to join with the natural juices of the pork.
When you lick your fingers, you get seasoning, not sauce ... messy but clean.
What follows is a Memphis-styled dry rub.
As you fire up the grill today, consider these words from famed food writer James Beard.
“Grilling, broiling, barbecuing — whatever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
• 6 tablespoon kosher salt
Eric Cormier writes about food every Wednesday. Contact him at firstname.lastname@example.org or 494-4090.