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My father's 83rd birthday approaches and I am cooking him several racks of baby backs and I will vacuum seal them so that he can enjoy them through the fall. many years ago I used Mary's Cherry rub and glazed them in maraschino cheery juice for an almost candy apple coating. It wasn't my favorite, but he loved them.
Now, several years later, I am making them again with the Mary's Cherry Rub, but since so many other people here have used that rub, do you have any sauce ideas for me? I do have a hard time finding tart cherries in this area, and Dad loves sweet cherries. He used to grow Stark Crimson sweet cherries.
I used to use cherry and apple wood, but have since switched to pecan. I am thinking of going back to apple and cherry for this batch.
Any feedback is welcome. He is lucky and healthy enough to enjoy ribs at his age, so I must make this birthday great.
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