Thanks everyone for those recipes. I use most of those things already but added the cumin per Dixie, and the tamarinde sauce to the glaze sounds really good. I'll try that as well.
Something I learned from a couple of chefs is NOT to rub the "rub" into the meat but to sprinkle it heavily. Supposedly rubbing it in closes up the pores in the meat and doesn't let the flavour in as much. I tried that as well......report later.
Prepped up 4 rack of side ribs to sit overnight, and will bake them for two hours tomorrow, and finish them over mesquite on the Q.
Report after ......stay tuned. Sauce is the best I've ever made. thanks again.
Hey Dixie.....what does your wife and child think of your 'Merican style of cooking and eating?
Hiya Sandy.......how's the weather in Cali? still soggy?
