Homemade Rub, Pork Ribs, and a Rhetorical Question

Is there any greater pleasure than eating perfectly barbecued, melt-in-your-mouth, pork spareribs, sitting on top of a fresh, cold, and crunchy coleslaw? These ribs were generously sprinkled with dry rub, cooked for 8 hours over very slowly-burning mesquite charcoal, and finally, glazed with a thick wash of homemade Kansas City-style barbecue sauce.

Click on the photo to enlarge. Warning: May cause uncontrollable salivation and intense barbecue cravings.