I just tasted some dry rub ribs for the first time at a place called Flayvors in Hadley Mass. Every Tuesday night they have something called Tennessee Tuesday. Some guy cooks ribs and he said they were a dry rub...no sauce used. I loved them! I love ribs and have tried places in the Pioneer Valley...Bub's, Smokin Lil's, Theodore's, etc...nothing compares to this stuff. What is the history of Dry Rub(ing)? Why hasn't New England caught up to this way of cooking? Does anybody out there have any suggestions for more places in Western Mass. that serves ribs as tasty as these? Signed...New Dry Rub Fan!