We decided to do some baby backs in the Weber. What seems different about this is, at the time of the prep, we could NOT remove the membrane, try as we might, and also as we are just now as I type, laying this down on coal with apple and cherry, we are still undecided whether to put on a glaze or leave them Memphis Dry. Which is how we usually do.
Hoochie Mama for the rub, with a mustard coating.
Last minute, we decided to go with Heinz Kentucky Bourbon sauce because a) it was open, and, b) it came in a pack of four cute mini-bottles and I can not resist cute mini packages of anything.
Sides are nuked tater salad and chard, beans, 'n' peppers.
Cupcakes for dessert. Ugly, but tasty with strawberry cream cheese icing.
Also, I'm trying to figure out Flavor Combos that won't fight with each other. Like wood to rub to sauce. We like apple, cherry, oak and sometimes feel hickory's a bit overwhelming. ..annnddd... (Cover your eyes OUP)...we don't care for mesquite. Sauces are prosaic Heinz, Jack Daniel's and Stubbs. Any ideas?
Pyysaw - - - - FWIW I use Apple on my Bonz along with either Hootchie Mama or Rib Tickler and as far as Sauces go just Plllleeeezzzzz dump the 57 variety jar (puke) nuttin wrong with Stubbs or J.D. even tho I us SB Chipotle Sauce - - - Y'all are getting some mileage outa dem Okries huh ? Plate looks good and cupcake would comatose me fo sho. 
