Kloset BBQR
Executive Chef
I'm cooking a couple of racks of loinbacks, some chicken, grilled corn on the cob and some baked beans. Watermelon for desert and some highly spiked rum lemonade!
Sounds like a mighty fine day to me.Larry D. said:No real cooking for me, unfortunately. I'll be grilling a few brats, to be eaten with grilled green peppers and onions, and some very cold beer. Not that I'm complaining, mind you.
The alleged cook you did sounds great!Unity said:I allegedly did a rack of spares and a rack of baby backs, with baked sweet potatoes and slaw. WRB for the rub, TPJ Pineapple Habanero for the glaze. I'm liking that combo a lot for ribs.
--John
(No pics. We jumped into it so quick, all I could show you would be leftovers and bones.)
Unity said:I allegedly did a rack of spares and a rack of baby backs, with baked sweet potatoes and slaw. WRB for the rub, TPJ Pineapple Habanero for the glaze. I'm liking that combo a lot for ribs.
--John
(No pics. We jumped into it so quick, all I could show you would be leftovers and bones.)
No, not real spicy, just a real nice flavor with a touch of habanero tingle if you get analytical about what you're tasting. I used WRO and Peach Habanero on my last ribs before these. The pineapple and peach flavors are among TPJ's top sellers. Good stuff.Puff said:The alleged cook you did sounds great!
Were the bones real spicy after using that combo?
Jeez, whatta bunch of sticklers around here. :roll:Griff said:I'm compelled to point out: no pics = no cook.