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Backyard ribs sit at the meeting point of regional barbecue and the suburban American grill. Barbecued ribs became a 20th-century barbecue-stand favorite as meatpacking, refrigeration, and restaurant barbecue made slabs of ribs widely available. Later, backyard grills and smokers turned ribs into a weekend ritual. This recipe keeps the approach practical: a dry rub, low indirect heat, a little moisture, and sauce set at the end so the ribs taste like a cookout even without an all-night pit.