Got this book for Christmas and man, it's over 500 pages of recipes for rubs, sauce and mops, plus lots of side dishes and deserts. So far, I'm impressed with what I'm reading.
Saturday's gonna be warm (after our winter blast here in the east) so I'm doing ribs...; baby back and country style. Question: I plan to use apple wood, would a hint of mesquite be a good idea? I've used mesquite (sparingly) but not apple, and of course, never the combination. I just thought the mix would be interesting.
As to the rub, it's (from this booki) a 50/50 mix of brown sugar and Asian 5-Spice. Very simple (although 5-spice is probably anything but simple). Sauce will be my standard North Carolina BBQ sauce - a basic ketchup-based sauce that's increadibly tasty. I may also do some of the country style ribs with a Jamaican Jerk rub I've become fond of (a little experimenting goes a long way in the outdoor kitchen, no!?!).
Appreciate any thoughts or advice? Won't do it until New Year's day so plenty of time to steer me clear of any culinary cliffs! I'll take pic's and do a q-view on Sunday.
Thanks, and as I read somewhere (maybe here): Bone Appetite!