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Have you ever heard the expression “high on the hog,” – it has a real history, you know. One cut of ribs is from the lower part of the rib cage and the other is from the higher part of the rib cage.
One cut is meatier and in some peoples opinions fattier and tastier. The other cut is leaner but oh so much softer and I know which one I usually prefer but this day the tables were turned. This goes to show how every rack of ribs can be different from one to the next. It could be the brand, the breed, or the farm it was raised on.

In this video I mix up 1c of APC OG BBQ rub with ¾ c of light brown sugar to add a little sweet hint to my backyard rib comparison. You can use dark brown sugar for extra flavor or even just white cane sugar if you don't have the other two. This combination together makes a really great traditional flavor and I would even say old school backyard rib where the meat shines through!

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