May 14th. The Day of the Moms.
RIBS. baby back. 3 racks. 2 hours on the grill. Bone Sucking Rib Rub. 2 sauces. Bone Sucking Sauce, hot and regular. A smoker filled with mesquite and hickory, with a smattering of alder. The sides were asparagus and spicy potatoes (oddly enough they had yukons this week, go figure).
a little over done because like an idiot, I couldnt resist putting them close to direct heat for the last 10 minutes and the ribs ended up a bit crispy but not tough.
Because they were slow cooked, smoked and indirectly heated at 225-275 for a couple of hours, they were tasty.

Here are a few pics:
Prep....bone sucking rib rub. A good one to use if you dont have the time to make your own, which you should always do....




The ribs get going. Sauce on the left, but not on the ribs for a long time. Remember not to put on the sauce until the very end. Advice I could have taken from myself.










Is this not a beautiful site:


Indirect smoking on a weber d6 platinum.