These Salt & Pepper Ribs celebrate the power of simplicity—just a sprinkling of coarse salt and cracked pepper, and nothing more required. This rustic approach, also known in Texan pit stops as the “dalmatian rub,” showcases the pork’s natural richness beneath a lustrous, caramelized bark. It’s a recipe that’s all about timing and technique, not fuss. Whether you’re smoking low and slow to attract the bark flavor or oven-roasting for fuss-free convenience, the magic is in letting the meat speak for itself. Juicy ribs. Bold crust. Zero regrets.
Mouth-watering pulled pork shoulder smoked low and slow until perfectly tender. A backyard BBQ classic that’s ideal for sandwiches, tacos, or serving as the centrepiece of your next feast.