Ribs and chicken in the BBQ. I used mesquite to smoke the meat for about 4-5 hours. That was too long for the chicken (not surprising), but the ribs came out fine.
Close up of the ribs. I used a rub made with brown sugar, cumin, cayenne pepper, dry mustard, and I think that was it. The brown sugar made the ribs a bit sweeter, but it also ended up making the rub a bit thicker which I thick prevented deeper smoke penetration. I'll probably use a drier rub next time.
Sue did the sides duty. Collard greens and some of the cheesiest mac and cheese ever.
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