We like to add tons of rich, delicious, earthy, salty, spicy flavor before our ribs ever touch the smoker – by absolutely covering them in rib rub full of herbs, spices, and salt. While we love ...

Store this rub in an airtight container ... in the refrigerator for several months. From "The BBQ Queens' Big Book of Barbecue" by Karen Adler and Judith Fertig (Harvard Common Press, $18.95).

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef ... whisk together the remaining BBQ glaze ingredients. When the date and onion mixture ...

Try a dry rub or a savory barbecue sauce to complement the natural flavor of St. Louis ribs. Serve St. Louis ribs with your favorite sides, like coleslaw, cornbread, or baked beans, for a complete BBQ ...