We've got seemingly perpetual threads on crapping and drinking and god knows what else. To get a bit more traffic on the Recipe board I offer this topic: Let us know when you BBQ. By BBQ I mean low, slow and with the use of some kind of smoke producer for at least part of the cooking time.
Conditions: 95 degrees
Cooker: Gas smoker from Bass Pro Shops
What I'm BBQing: 3 racks of baby back pork ribs
What I'm drinking: Vintage Brewing's Woodshed IPA ( http://vintagebrewingcompany.com/brews.php )
Prep: Dry rubbed with a personal recipe
Smoke: pecan chips and nectarine sawdust (the latter came as a freebie when I ordered some other smoking wood).
Sauce: My wife likes ribs with sauce during the cook; I prefer dry rubbed with sauce on the side. As a compromise, for the last hour I glazed (not smothered) the racks with a commercially available finishing sauce from Blues Hog. People that have eaten BBQ at Laz Bistro in Stoughton will recognize this sauce.
I'll update later with the result.
Update: Good. No, real, real good. My sister conveniently dropped by just as I was about to take the ribs out of the smoker. I sent her home with a rack. My brother-in-law called later and said all the right things.