Rotisserie Babybacks, and jerk drumsticks grillin' tomorrow!

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Woodman1

Executive Chef
Joined
Jan 8, 2005
Messages
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Location
Mentor, Oh
I am so wishing I was coming to Susan's house for dinner and a post dinner cigar and cognac! Have fun girl!
 
An all day BBQ eating free-for-all...my favorite! I do suggest #1 on thoes ribs Suz...they taste real good, that's what I use on mine 90% of the time...other 10% is salt and pepper! 8)
 
Captain Morgan said:
At Christmas I got a jar of jalapeno tangerine jam....looking forward to trying that on a slab soon.

Capn , Go to www.texaspepperjelly.com and get you some Pineapple Habanero. The stuff is awsome! Iuse it straight or cut 50/50 with red sauce to glaze chicken and ribs. I ain't lyin!
 
Glad it worked Susan...do you foil your ribs on the WSM? I've found that people do not achieve a great rib until they add that to the process...of course, that's just my opinion! 8)
 
Susan,

When you use the rotiss, how much charcoal do you start out using and do you find that you have to add more during the cook? Thanks
 

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