iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Rhubarb Spritzer

Ingredients:
10 ounces rhubarb (about 3 medium stalks), cut into 1/2-inch slices
3/4 cup sugar
1 tablespoon fresh lemon juice
3 cups seltzer or 1 bottle (750 ml) dry sparkling Cava wine, chilled
Lemon and pink grapefruit slices
halved (optional)

Instructions:
In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately
Melon Lime Slushy

Ingredients:
6 cups diced honeydew, cantaloupe or watermelon
1/4 cup fresh lime juice, plus more to taste
1/2 cup sugar, plus more to taste
1 teaspoon fresh thyme leaves, plus sprigs for garnish
1/2 cup silver tequila or mezcal (optional)

Instructions:
Spread melon pieces on a rimmed baking sheet in a single layer. Freeze until just hard, about 1 hour.
Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste.
Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink
Salmon Cakes
                With Arugula Salad

Ingredients:
20 ounces canned skinless, boneless pink salmon, 1/4 cup whole-wheat panko breadcrumbs, 2 tbsp plus 1 1/2 tsp grainy mustard, divided, 2 tbsp light mayonnaise, 1½ tbsp chopped dill, divided, 1 tbsp plus 1/2 teaspoon finely chopped shallot, 2 tsp capers, chopped, 2 tbsp extra-virgin olive oil, divided, 1/4 cup 2-percent-fat Greek yogurt, 2 tbsp lemon juice, divided, 2 cups baby arugula, Lemon wedges, for serving

Instructions:
Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.
Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.
Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.
Strawberry Rum Float

Ingredients:
1 1/2 lb strawberries, hulled (4 cups), plus 1 cup wedges for serving
1/2 cup simple syrup (see note), plus more to taste
1 teaspoon fresh lemon juice
1/2 cup white rum
4 small scoops vanilla ice cream
16 ounces club soda

Instructions:
In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste. Divide strawberry syrup among 4 tall glasses. Pour 4 ounces club soda into each glass and stir gently to combine. Divide strawberry wedges among glasses and top with ice cream. Serve immediately with long straws and spoons.
Blackberry Summer Smash

Ingredients:
6 fresh basil leaves, plus a sprig for garnish
11 blackberries, divided
1 tablespoon fresh lemon juice
Ice cubes
1/4 cup ginger beer, chilled
2 tablespoons bourbon (optional)

Instructions:
In a rocks glass, muddle basil (see note at top right) and 8 blackberries with lemon juice. Fill glass with large, square ice cubes and top with ginger beer and bourbon, if desired. Garnish with basil sprig and remaining 3 blackberries. Serve immediately.
Spinach and Sorrel Spanakopita

Ingredients:
1 (10-oz) package frozen chopped spinach
1 cup chopped scallions
Salt
1 tablespoon olive oil
1/4 pound fresh sorrel leaves, chopped (2 packed cups)
1 egg yolk, lightly beaten
8 ounces feta, crumbled (1 cup)
1/4 teaspoon ground nutmeg
3 tablespoons chopped fresh dill, or to taste
Freshly ground black pepper
10 (17- by 12-inch) sheets phyllo, thawed if frozen
1 1/2 sticks (3/4 cup) unsalted butter
melted

Instructions:
Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.
Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.
Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush all over with some butter. Cut buttered phyllo stack lengthwise into 4 strips, each about 3-inches wide and 17- inches long.
Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Brush triangle all over with butter. Put triangle, seam side down, on parchment-lined sheet. Make more triangles in same manner, using all of phyllo.
For best results, freeze spanakopita until firm, about 20 minutes.
Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
Purslane and Avocado Tacos with Pico de Gallo

Ingredients:
1 pint grape tomatoes, quartered
1/2 cup chopped white onion
1 tablespoon lime juice, or to taste
2 teaspoons minced fresh Serrano chile, or to taste
1/4 cup chopped cilantro
Salt
Freshly ground pepper
2 large garlic cloves, finely chopped
1 tablespoon olive oil
1 lb purslane, including tender upper stems, chopped (about 6 cups)
8 fresh corn tortillas
2 avocados
1/2 cup crumbled cotija cheese (about 3 ounces), or to taste
cilantro sprigs and lime wedges for serving

Instructions:
Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.
Peach, Ginger, and Bourbon

Ingredients:
3 cups sliced peeled peaches, frozen, 2 tablespoons finely grated peeled ginger, 6 ounces bourbon, 3 ounces simple syrup, 2 ounces fresh lemon juice, 2 cups ice, Optional garnish: Sage sprigs

Instructions:
Combine 3 cups sliced peeled peaches, frozen + 2 tablespoons finely grated peeled ginger + 6 ounces bourbon + 3 ounces simple syrup + 2 ounces fresh lemon juice + 2 cups ice optional garnish: Sage sprigs
Raspberry Snakebite

Ingredients:
1 ounce crème de cassis
raspberry lambic beer (such as Lindemans Framboise)
Mint sprig garnish

Instructions:
Add 1 ounce crème de cassis to a pint glass filled with ice. Top off with raspberry lambic beer (such as Lindemans Framboise). Garnish with a mint sprig.
Chopstick Ready Rice

Ingredients:
2 cups shortgrain white rice, 2 cups water

Instructions:
Rinse 2 cups shortgrain white rice in a sieve set in a bowl, changing water as needed, until water is just slightly milky. Bring rice and 2 cups water to a boil in a medium saucepan. Reduce heat, cover, and simmer until water is absorbed and rice is tender, 8–10 minutes. Remove from heat; let stand 10 minutes.
Strawberries and Vodka

Ingredients:
3 cups halved hulled strawberries, frozen, 6 ounces vodka, 4 ounces simple syrup + 1 1/2 ounces, fresh lime juice, 2 cups ice, Optional garnish: Tarragon sprigs

Instructions:
Combine 3 cups halved hulled strawberries, frozen + 6 ounces vodka + 4 ounces simple syrup + 1 1/2 ounces fresh lime juice + 2 cups ice optional garnish: Tarragon sprigs
Berries and Rum

Ingredients:
2 cups blackberries, frozen, 1 1/2 cups raspberries, frozen, 6 ounces light rum, 4 ounces simple syrup, 1 1/2 ounces fresh lime juice, 2 cups ice, Optional garnish: Blackberries

Instructions:
Combine 2 cups blackberries, frozen + 1 1/2 cups raspberries, frozen + 6 ounces light rum + 4 ounces simple syrup + 1 1/2 ounces fresh lime juice + 2 cups ice. Optional garnish: Blackberries
Israeli Couscous and Tomato Salad

Ingredients:
1 cup Israeli couscous (or other small pasta or grain) according to package directions
2 tablespoons olive oil
Grilled Tomatoes
1/2 head radicchio
1/4 thinly sliced small red onion
Salt
Pepper
Shaved ricotta salata
Chopped toasted almonds
Fresh parsley and oregano leaves

Instructions:
Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5–8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.
Vitamin C Brew

Ingredients:
2 ounces fresh orange juice
1 ounce gin
American style lager (such as Miller High Life)
Orange wheel garnish

Instructions:
Combine 2 ounces fresh orange juice and 1 ounce gin in a pint glass filled with ice. Top off with Americanstyle lager (such as Miller High Life). Garnish with an orange wheel.
Pineapple and Gin

Ingredients:
3 cups pineapple pieces, frozen, 6 ounces gin, 2 ounces simple syrup, 1 ounce fresh lime juice, 1 ounce pineapple juice, 2 cups ice, Optional garnish: Pineapple wedges and mint sprigs

Instructions:
Combine 3 cups pineapple pieces, frozen + 6 ounces gin + 2 ounces simple syrup + 1 ounce fresh lime juice + 1 ounce pineapple juice + 2 cups ice optional garnish: Pineapple wedges and mint sprigs
Sriracha-Lada

Ingredients:
1 ounce fresh lime juice
2 teaspoons Sriracha
1/2 teaspoon Worcestershire sauce
Mexican lager (such as Pacifico)
Lime wheel garnish
salt rimmed pint glass

Instructions:
Combine 1 ounce fresh lime juice, 2 teaspoons Sriracha, and 1/2 teaspoon Worcestershire sauce in a salt-rimmed pint glass filled with ice. Top off with Mexican lager (such as Pacifico). Garnish with a lime wheel.
Watermelon, Lime, and Tequila

Ingredients:
3 1/2 cups watermelon pieces, frozen, 1/2"-thick jalapeño slice, with seeds, 6 ounces tequila blanco, 4 ounces simple syrup, 2 ounces fresh lime juice, 3 cups ice, Optional garnish: Watermelon wedges and sliced jalapeños

Instructions:
Combine 3 1/2 cups watermelon pieces, frozen + 1/2"-thick jalapeño slice, with seeds + 6 ounces tequila blanco + 4 ounces simple syrup + 2 ounces fresh lime juice + 3 cups ice optional garnish: Watermelon wedges and sliced jalapeños.
Grilled Panzanella

Ingredients:
Grilled Tomatoes
1 bunch scallions
2 tablespoons olive oil
2 cups arugula
2 tablespoons red wine vinegar
Salt
Pepper
4 thick slices country-style bread (crusts removed)
1 garlic clove
halved

Instructions:
Prepare Grilled Tomatoes.
Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.
Rosemary-Balsamic Onions

Ingredients:
2 tablespoons extra-virgin olive oil, 1 large red onion, halved and thinly sliced, Salt and pepper, 1 rosemary sprig, 1 tablespoon balsamic vinegar, 2 teaspoons soy sauce

Instructions:
In a large skillet, heat the olive oil. Add the onions, season lightly with salt and pepper and cook over moderate heat until they start to soften, about 5 minutes. Add the rosemary and continue cooking the onions until very soft and just starting to brown, about 10 minutes longer.
Add the balsamic vinegar and soy sauce and cook just until the liquid is mostly evaporated, about 1 minute. Remove the rosemary sprig and serve.
Tomatillo Salsa Verde

Ingredients:
1 pound quartered rinsed husked tomatillos
1/2 coarsely chopped medium onion
1 smashed garlic clove
1 coarsely chopped serrano chile (seeds removed if desired)
1/4 cup fresh cilantro leaves with tender stems
Salt

Instructions:
Purée 1 pound quartered rinsed husked tomatillos, 1/2 coarsely chopped medium onion, 1 smashed garlic clove, 1 coarsely chopped serrano chile (seeds removed if desired), and 1/4 cup fresh cilantro leaves with tender stems in a blender, adding water as needed, until smooth; season with salt. That's it!
Grilled Bread Salad with Sweet Peppers and Onions

Ingredients:
1/4 small loaf country-style bread (about 6 ounces), crust removed, bread torn into large pieces
6 tablespoons olive oil, divided
Kosher salt
Freshly ground pepper
2 large red bell peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
3 tablespoons Sherry vinegar or red winevinegar
1/2 teaspoon paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives
plus more for serving

Instructions:
Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.
Spiced Lamb Burger

Ingredients:
2 1/2 pounds ground lamb, preferably shoulder, 1 medium onion, very finely chopped, 3/4 cup chopped fresh flat-leaf parsley, 1 tablespoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teasoon ground cinnamon, 2 teaspoons kosher salt, 1 1/2 teaspoons freshly ground black pepper, 1/4 cup olive oil, plus more for grilling, 8 thick medium pita breads with pockets

Instructions:
Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
Lebanese Tomato "Salsa"

Ingredients:
3 tablespoons olive oil
8 medium tomatoes (about 2 pounds), seeded, cut into 1/2" pieces
2 garlic cloves, finely chopped
Kosher salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)

Instructions:
Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.
Poblano-Cilantro Relish

Ingredients:
3 large garlic cloves, unpeeled, 3 poblano chiles, 1 cup cilantro, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon lime juice, plus more for seasoning, 1 tablespoon vegetable oil

Instructions:
Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.
Yogurt with Fresh Figs, Honey, and Pine Nuts

Ingredients:
3 tablespoons pine nuts, 1/4 cup honey, 1/2 teaspoon rose water or orange-flower water, 3 cups plain Greek yogurt, 16 fresh figs, halved

Instructions:
Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.
Soy and Sesame Short Ribs

Ingredients:
1/2 apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
1/2 cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry sake or dry white wine
2 teaspoon gochugaru (Korean red pepper powder)
1 1/2 teaspoons freshly ground black pepper
1/2 cup soy sauce
2 pounds 1/4"-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)

Instructions:
Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, sake, gochugaru, and pepper in a food processor or blender until garlic and apple are finely chopped.
Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.
Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
Roasted Rhubarb Coupe with Macadamia Crumble

Ingredients:
1 1/2 pounds rhubarb, cut into 1/2" pieces
1/3 cup dry red wine
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/2 vanilla bean, halved lengthwise
1 1/4 cups all-purpose flour
1/3 cup chopped macadamia nuts
1/3 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2/3 cup chilled heavy cream
1 tablespoon powdered sugar
1 pint vanilla ice cream
1 pint lemon ice cream or sorbet

Instructions:
Preheat oven to 350°. Combine rhubarb, wine, granulated sugar, and salt in an 8x8" baking dish, scrape in seeds from vanilla bean, and toss to combine; discard pod. Roast, tossing halfway through, until rhubarb is very tender but not falling apart, 25–30 minutes; let cool.
Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.
Using your fingers, work butter into flour mixture until mixture holds together when squeezed. Break up into small clumps and scatter onto a rimmed baking sheet. Bake, tossing halfway through, until crumble is golden brown, 15–20 minutes. Let cool.
Beat cream in a small bowl to soft peaks and whisk in powdered sugar.
Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.
Citrus-Brined Pork Loin with Peach Mustard

Ingredients:
1/2 medium onion, chopped
2 garlic cloves, peeled, crushed
1 bay leaf
1/2 cup kosher salt
1/4 cup (packed) light brown sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 orange, halved
1 lemon, halved
4 sprigs thyme
1 5-pound center-cut bone-in pork loin, chine bone removed
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/4 cup (packed) light brown sugar
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
Vegetable oil (for grilling)
Peach Mustard ( for serving)
Mortar and pestle or spice mill

Instructions:
Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.
Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.
Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)
Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.
Do ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.