Let’s be honest—Father’s Day has a lot of tie, toolset and sock energy out there, but in my house, it smells like smoke, sounds like laughter, and tastes like ribs. Whether it’s your dad, your partner, your brother, or your favorite uncle, a good rack of ribs and a cold drink says,
“You’re appreciated.”😊
And if you ask me, they should be seasoned with A Sprinkle of Spice, cooked low and slow, and finished with a little magic. 🌟
But before you even think about seasoning, there are two tips I want to mention.
One, something that can make a huge impact: removing the membrane. And it’s simple to do. All you need is a paper towel. But it’s not required. It definitely helps but again not necessary.
Flip the slab over and look for that shiny layer on the bone side. Use a butter knife or your finger to loosen a corner, grab it with a paper towel (trust me, it helps), and peel it right off. This step lets the seasoning do its job frombothsides of the meat.
And two, want your rub to stick evenly? Grab the 💛 mustard. A thin layer acts as the perfect adhesive. You won’t taste it once the ribs are cooked, but youwillnotice a better crust and bolder flavor.
You don’t need to overthink it. Just coat your ribs generously with A Sprinkle of Spice, let them rest for a bit, and grill or roast until tender. That blend brings the flavor—smokey, warm spices, a little heat—with no extra fuss. 🫕
If you want to turn it up, mix equal parts brown sugar and A Sprinkle of Spice before rubbing it on. That sweet-savory combo caramelizes into a rich, smoky crust. (Just like the one we used on those candied pecans you all loved!)
Here’s where it gets special. Once your ribs are almost done (bendable but not falling apart), lay out foil and dot it with 3–4 chunks of butter, sprinkle a line of brown sugar, and drizzle honey over it. Lay the ribsmeat-side down, wrap tightly, and place them back on the grillmeat-side upfor another 20–30 minutes. You’ll get tender, glossy ribs that don’t even need sauce—unless you want it.
Got a small grill? Stack it up. I use a 22-inch Weber charcoal grill and can still cookfour racksof ribs by stacking them. Just rotate the slabs as they cook. It takes a little attention, but it works—and it feeds a crowd. 🌭️
When the seasoning is right, the ribs don’t need much else.A Sprinkle of Spice brings the heat, depth, and balance that makes each bite feel like a win.
Find the full recipe below and tag me when you make it—I love seeing how you unlock homemade flavor in your own kitchen. 🌟
