Ribs

Rufus

I am cooking for a neighborhood BBQ tomorrow to show off the Egg.  We are new here and I thought that this would be a good way to make a great impression on the neighbors.  My problem is that while I had an Egg years ago, I gave it to my son when I went to work in a remote area of Alaska.  For some reason he does not want to give it back.  So now that I am in North Carolina I recently bought a new Egg.  But I am rusty on some things.  I cannot remember how to get a good bark on the ribs.  I know some use mustard or mayo and say that helps.  Also, I am cooking wings, thighs, legs, and skinless breasts.  I have been asked to make certain they are crispy.  I am cooking enough that I will have several different flavors of chicken.  Any suggestions will be appreciated.  Thanks for your help.  (Sorry about the long post.)

pgprescott

Corn starch for crispy chicken skin.