First barbecue of 2014 ~

Okay, the first honest-to-goodness barbecue of the year is happening today. We have two racks of baby backs and some country-style ribs with a Florida twist.  Ribs were lightly brushed with yellow mustard, then dusted with a standard barbecue rub that I found rolling around in the back of the cupboard. Then they were thrown into the offset smoker over hickory smoke at a lower temperature (220 to 230) for a couple of hours to soak in the sweet smoky goodness. A water pan was used to control the temperature and to let the smoke penetrate into the pork better.Meanwhile, some bratwursts and a Spam blossom were thrown down for lunch. Now, as the water pan has just about evaporated down, I've just now bumped the heat up closer to 250 to 260, and am spritzing with a mop consisting of a little soy sauce, a little Meyer's dark rum and some Squirt. No foil. They should be close to done in a couple of hours; just before they come off the heat, I'll glaze with a wonderful combination of yellow mustard, brown sugar and pineapple juice (equal amounts). Tried and true ~ can't be beat!

I'm looking forward to the results of this one Ron!

Sounds great, Ron.

I sometimes wish I couldn't grill all year 'round. That way there's be something to look forward to---like the meal you're preparing, which is spiced with anticipation as well as rub.

Sort of like when they started letting us fish year 'round. Something went out of the world when they took away opening day.

I say, who's gonna wipe the drool off my keyboard?

Looks real good, Ron.

What did you serve with them?

Brook - kept it simple for that meal; we just served Zatarain's red beans and rice with the ribs.

I know, but we've always got a couple of other dynamics going on.

Thanks, Ahron! I attribute the colour to the paprika in the rubm and the caareful application of the mop/glaze ~