Depending on your weather: grill or roast them. I love them on the grill. I use a rub that I made up with brown sugar, salt, pepper, paprika, onion powder, garlic powder and thyme. Start them over direct heat, then move to indirect heat to finish. Or you could do them in the oven, brushed with a compound butter (shallots, rosemary, thyme, parsley & sage) or bbq sauce. I don't like to put sauce on them before they've browned- i like that extra flavor component.
at 1:31 PM on Nov. 17, 2008