Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply ...

Mark Avalos has been an innovator since he opened his Sugar Shack BBQ trailer in Austin in 2006. Back when pulled pork remained a rarity in Texas, he was selling it on a sandwich with coleslaw on top.

Nothing hits the spot like pork spare ribs, especially with the rib tip at the top intact, as in this recipe from James Beard Award-winning pitmaster Rodney Scott, in "Rodney Scott's World of BBQ: ...