Monday, May 26, 2008

What's on the Grill? Ribs

Nothing too fancy, but I had never done a whole rack of ribs on the rotisserie before, so I filled the edges of the grill with mesquite chunks, threaded the ribs through the spit, and drank some nasty beer while I waited.

The ribs were rubbed in whatever I had laying around: cumin, kosher salt, garlic, crushed pepper from last year's garden... that sort of thing.

Speaking of my garden, I finally managed to get it cleaned up and planted...


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