From scratch SPICE RUBS

Summer's ultimate flavor booster is scrumptious on meat and so much more. Mix up a smoky, spicy, or earthy rub and add it to everything from sips and starters to supper.

Smoky Barbecue Ribs

Active 20 min. | Total 3 hr.

1 batch Smoky All-Purpose rub (page 105)

3 racks baby back ribs or 2 racks St. Louis ribs, membranes removed and discarded Barbecue sauce, for basting and serving

1. Heat oven to 350°F. Working on rimmed baking sheet, rub spice mix all over ribs. Wrap tightly with foil and bake 45 min.

2. Reduce oven temp to 275°F and continue baking until meat is tender and pulling away from bones, 13/4 to 21/2 hr. more depending on rib type and size of rack.

3. Heat grill to medium-high. Grill ribs, basting with barbecue sauce and turning occasionally, until sticky and caramelized, 5 to 8 min. Transfer to cutting board and cut into pieces. Serve with additional barbecue sauce if desired.

SERVES 4 TO 6 About 631 cal, 40 g fat (14 g sat), 42 g pro, 1,384 mg sodium, 25 g carb, 4 g fiber

Test Kitchen Tip: Rib Prep

All pork ribs have a membrane, or thin tissue, attached to the underside. For the best flavor and texture, remove it before cooking: Slide a butter knife under 1 edge and wiggle to loosen before grabbing the edge with a paper towel and pulling it off.

Dry-Rubbed Veggies

Active 20 min. | Total 20 min.