ROB RAINFORD CERTAINLY knows his way around a grill. As host of The Food Network Canada’s License to Grill, the Jamaican-born chef has kept the sizzle in backyard barbeques for more than 100 episodes. “Low and slow,” says Rainford over the phone, “at least three to four hours.” He’s referring to the best method of grilling tender, succulent ribs. Apparently it’s all about sustained heat at low temperatures.

With tiers of ruffles and tuxedo-like tails in the back, jacket above will turn heads when you want to make a dramatic exit.