Smoked baby backs (LMR-style with Memphis Dust, sauce for last 30 minutes, smoked at 225F for 5 hours in the Rec Tec), homemade potato salad (freelanced with russets, chopped hard-boiled eggs and celery and dressing of mayo, honey mustard, yellow mustard, sugar and salt) and sweet white corn on the cob.
The ribs were probably some of the best I've made - very tender and juicy with just the right amount of bite. I think if I had entered them in a competition, they would have placed for doneness, but likely not spiced up enough.
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