Etymology & Historical Origin-Garrett. Garrett is the transferred use of a surname with Germanic and French origins. It is derived from the ancient personal names Gerard and Gerald which were developed in the Dark Ages.he name Garrett has been in constant use in America for well over a century. During the first half of the 20th century, the name was not popular by any means, in fact, it was used sparingly. However, by the 1960s the name began to show some life and would climb about 500 spots on the charts in the next 30 years.
For the ribs: 1  3 tablespoons kosher salt. 2  2 tablespoons chili powder. 3  2 tablespoons packed dark brown sugar.  2 tablespoons 1  paprika. 1 tablespoon garlic powder.  2 teaspoons ground 1  mustard. 1 teaspoon freshly ground black pepper.  2 full racks baby back pork ribs (about 5 to 6 pounds)
Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs. Season the ribs: Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat.Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate. Broil the ribs: Heat the broiler and place an oven rack a few inches below the heating element.Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.ay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs. Season the ribs: Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat.