I madethe 5-4-3-2-1 rub from the Global Grillin book to put on the ribs. Since I only had one rack of ribs, I also put it on the wings. Let me tell you, it is so tasty, we didn't even end up using any BBQ sauce.
One substitution of note was lemon zest and ground pepper instead of lemon pepper. It actually worked quite well, and the lemon taste was notable.
We also made the grilled onion/pepper cornbread again (shown here in dough form). Any cornbread recipe will do, add chopped grilled veggies, 20 or so minutes in cast iron on indirect heat. Yummy!
Also should note: throwing an onion slice in the coals and rubbing the grate with onions is also a great flavor booster!
And: be sure to turn the cast iron pan so the bread cooks evenly.
And: Yes, we do need The Phoenix. It will take up at least 1/2 our front yard, but what better use is there for a front yard?
That grill is looking a big cramped...
ReplyDeleteThe phoenix must rise again!