JimK
TVWBB 1-Star Olympian
Cooked up some Caribbean spares from Weber's "Timeto Grill" today.
A tale of two racks: one Caribbean style with oregano, S&P, garlic powder and onion powder. The other with a simple blend of Dizzy Pig's Dizzy Dust and Red Eye Express. Both went on the WSM with a foiled, dry water pan. Cooked them at about 300 with some apple and cherry chunks.
The "regular" rack was simply glazed with some No. 5 sauce. When that came off, I applied the glaze to the other rack. It was guava preserves, garlic, jalapeño, ginger, scallions, ketchup, and butter. While the glaze set up, I threw on some black beans. Nothing fancy, just canned black beans, cilantro, jalapeño, chili powder,lime juice and a dash of the rib glaze.
Ribs off!
Plated them up with a little mango and the beans over jasmine rice. Washed it down with some of my home made triple berry lemon wine.
Here are the leftovers:
Ribs were a wonderful pull off the bone done ness. This recipe is definitely worth trying.
A tale of two racks: one Caribbean style with oregano, S&P, garlic powder and onion powder. The other with a simple blend of Dizzy Pig's Dizzy Dust and Red Eye Express. Both went on the WSM with a foiled, dry water pan. Cooked them at about 300 with some apple and cherry chunks.
The "regular" rack was simply glazed with some No. 5 sauce. When that came off, I applied the glaze to the other rack. It was guava preserves, garlic, jalapeño, ginger, scallions, ketchup, and butter. While the glaze set up, I threw on some black beans. Nothing fancy, just canned black beans, cilantro, jalapeño, chili powder,lime juice and a dash of the rib glaze.
Ribs off!
Plated them up with a little mango and the beans over jasmine rice. Washed it down with some of my home made triple berry lemon wine.
Here are the leftovers:
Ribs were a wonderful pull off the bone done ness. This recipe is definitely worth trying.
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