Chicken Ribs

Just popped a rack of ribs + 2 chickens onto the ProQ Frontier... hence the title.

The ribs have been sitting with some of Steve Raichlen's "Iced Tea" rub on for a couple of hours, then basted with King of the Q "Pineapple Rum.
The chickens have just been dusted with some Steve Raichlen's Island spice.

Will do some more pics as we go.

Looks like some good dinner in the making, should be getting done soon.

Looks Yummmmmmmmmmme to me Mike. A nice Bohemian Pilsner should wash it down right fine.
U.J.

How'd they turn out Ian? Did you get the rub recipes from Raichlen's Sauces Rubs and Marinades book or another? I haven't located them yet, of course the index does not help me much.

3 hours in

Glazing the sauce


They turned out good... not my best effort, but they went down well, could have eaten another half a rack myself (but then I am a bit of a pig when it comes to ribs).

bowhnter wrote: Did you get the rub recipes from Raichlen's Sauces Rubs and Marinades book or another? I haven't located them yet, of course the index does not help me much.

Mike, the rubs were from Steve's new range, pretty expensive stuff, but I had some laying around. They can be bought your side of the pond here http://store.grilling4all.com/

Mack wrote:
Mike, the rubs were from Steve's new range, pretty expensive stuff, but I had some laying around. They can be bought your side of the pond here http://store.grilling4all.com/

Looks to be pretty proud of it, must be good stuff ...thanks for the link

Those ribs look pretty darn good Ian, aweful meaty for spares, looks more like roast than ribs..

Thought by your thread title that you were doing up some "chicken ribs" and I was thinking that you had finally snapped...