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These low, slow-baked ribs are fall-off-the-bone tenÂder and infused with all those inspirÂing BBQ flaÂvors (withÂout havÂing to fire up the grill or smoker).
Wet rubs are, essenÂtially, just dry rubs with liqÂuid added. They are thicker, more paste-like, than a mariÂnade and the perÂfect flaÂvor enhancer for lower and slower cooked meats. Using olive oil as the liqÂuid comÂpoÂnent for wet rubs not only aids in that infuÂsion of flaÂvor but also helps glaze and sear the ribs, creÂatÂing this almost caramelized crust.