Three decades (or more) ago I had nearly a religious experience when I tasted–for the first time, dry rubbed pork spare ribs at a Houston’s Restaurant in Nashville, TN.
Previously, I wasn’t a fan of spare ribs because those drenched in sauce were a mess to eat, and to me, the “tang” distracted from the flavor of the pork.
After my ferocious bone sucking exposure to dry rub ribs, I came home and played with mixing seasonings and spices that would nearly replicate Houston’s Dry Rub. Each rub I throw together is a bit different from the last, but the spare ribs are very forgiving. Brisket too.