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There’s the Rub

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A cookout without smoldering spareribs is like a birthday party without cake. If you feel the way I do, then you’ll probably agree there’s only one way to eat them: encased in a thick, spicy, brown sugar crust, the kind that leaves a fiery residue on your hands and face.

In honor of this week’s Grill-lympics challenge, I thought it was only right to shed light on the one recipe that delivers the flavor kick I desire: Fleisher’s Spare Ribs—ribs so delicious, there’s no need for barbecue sauce. The recipe was recently featured on Serious Eats for the sake of extolling the superb spice rub, which encases the ribs’ fatty juices, allowing the meat to cook slowly and retain its flavor.

Unparalleled in tenderness, this recipe is yet more exceptional, because it’s the brainchild of Fleisher’s Grass-fed & Organic Meats, master butchers, located in Brooklyn, NY. Fleisher’s maintains a warm, trusting relationship with its customers by providing hormone- and antibiotic-free meat. With such exacting standards, you can be sure that a Fleisher’s recipe is quality, just like their meats.

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