Happy birthday to you, happy birthday to you, happy birthday dear America…happy birthday to you. Not only is it Independence Day, but the 4th of July is also National Barbecued Spareribs Day! Which is pretty fitting, when you think about it. After all, this holiday was custom made for barbecuing.
There are four types of rib cuts: baby back, St. Louis, rib tips, and spareribs. Spareribs are a combination of St. Louis and rib tips. They are flatter than baby backs, which are usually curved, but are often preferred due to their generous amounts of connective tissue and fat, which makes them flavorful. They also happen to be the least expensive cut of ribs, making them wallet-friendly. They are cut from the belly and breastbone, behind the shoulder, of a pig or cow. I’ve always preferred baby backs, while growing up, on the rare occasions that my mom would make ribs – my dad inexplicably does not care for them – she’d cook spareribs. No matter the type of rib, though – it’s gotta be pork in my book. When it comes to barbecuing spareribs, you can opt for either a dry rub or a sauce. Or go crazy, and do both!
To celebrate, we fired up the grill and barbecued spareribs using an applewood rub that we have recently discovered and fallen in love with. They were tender, meaty, and delicious!
Related articles
- You: How to Make Smoked BBQ Ribs (artofmanliness.com)
- Best Ribs in America (foxnews.com)
- Sweet & Sour Spareribs (cynniebuns.wordpress.com)
Eat My Words 
Where do you find your applewood rub? Do you ever bake them in the oven first to get them even more tender?
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We just buy it from WinCo. It’s made by GrillMates. Tara’s used that technique with baby backs…yum!
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