Grilled Meats and Barbecue

Pairing: Grilled Meats and Barbecue

Beef or pork ribs (2-3 lbs): Provides a fatty, flavorful base for grilling or smoking.
Dry rub (paprika, brown sugar, chili powder): Adds a layer of spice and sweetness, enhancing the smoky flavors.
Barbecue sauce (1 cup): A rich, tangy glaze that caramelizes on the meat during grilling.
Garlic (3 cloves, minced): Adds aromatic depth to the dry rub or marinade.
Olive oil (2 tablespoons): Used to coat the meat, ensuring it crisps up on the grill

Prepare the meat: Rub the beef or pork ribs with olive oil, garlic, and your chosen dry rub, ensuring they are well-coated. Let the meat rest for 30 minutes to absorb the flavors.
Grill the meat: Heat the grill to medium-high heat. Place the ribs on the grill, cooking for 5-7 minutes on each side until well-charred.
Apply barbecue sauce: In the last few minutes of grilling, brush the ribs with barbecue sauce, allowing it to caramelize.
Rest and serve: Remove the meat from the grill and let it rest for 5-10 minutes before serving with additional barbecue sauce