[A little bit of olive oil, onions, garlic, Scotch bonnets. I catch a break as a cloud passes over the sun. Black magic -- also known as burnt onions. Salt, and then a little bit of the brisket rub.]
[Those ribs are calling my name. Here, I have the mustard-and-pickle juice, just to get the rub to stick to the rib, and right here, I use my brisket rub that we made up earlier, and after we season them up, I cook them for 2 hours at 300 degrees.]