Yeah, we had ribs, but we also had chicken, and silver queen corn on the cob...and some special homemade mac&cheese. The ribs had a rub of kosher salt, brown sugar, cumin, cayenne, chili powder, garlic and onion powder with a slather of yellow mustard prior to application of the rub. Into the fridge for 24 hours wrapped in foil (4 beef racks, 1 of pork)..then the juice of five fresh limes, about the same of lemons and sugar, into a 225 oven for 4 hours, fall off the bone at that point..THEN onto the grill with more sauce. The fireman's chicken was prepped and grilled first, the mac & cheese loaded with Monterey Jack, ricotta, eggs, and sour cream...then the grilled corn. We fed 14 folks for less than $3 a piece and it was a killer meal.
http://www.youtube.com/watch?v=l2ZP423k4YM&hl=en
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