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Usually the wife is making some Long Island's for us to sip on. I normally listen to a lot of B.B. King and other blues artists since it takes me back to my roots. It gives me that 'Ole Time' bbq feel while the Que is smoking. However, about half the time I'm listening to Zeppelin including a...

Smoked some baby backs this weekend with Pecan and two big hunks of cherry. Absolutely, can tell that the cherry makes the ribs darker. Smoked spares last weekend with peach. Smoke smelled quite sweet and the meat wasn't as mahogany colored. Very subtle differences in the taste but if...

...same here. Did four racks of baby backs with some pineapple pepper jelly and my own special sauce over a nice peach wood for about five hours. The people I had over said that it was the best Q' they've ever had. However, my wife decided to work and make a blueberry bunt cake. Scrumptuous!

The word, "WOW" is a total understatement when compared with those pics.

Grilled up some New York strips with Pecan wood. Pretty good indeed!

Help me out on this one. I read so many posts that say to soak is best and others say you don't have to. Is there a general consensus on this or is there a difference in opinion in regards to chips or chunks?

Make sure that you know the hours before you head up there. I was in NYC and wanted to head over there around 3 PM on a Sunday and was disappointed to see that it was closed until 6 PM. I had to settle for Dallas Barbecue, which for tourists may be cool, but not for a purist.

I don't like Mesquite on my ribs either. However, my question is if I accidentally got Mesquite lump charcoal will it have enough of a bearing on the meat even if I use other actual hardwoods?

I had a friend just bring up some peach wood from Georgia. Can't wait to give it a try! I saw Keri's peach smoked ribs from the contest she was in a while back and now I'm totally stoked.

I usually make my own rub, but this time I bought some of the Texas Best rub #1 for the spares. I'm pretty sure the rub will be compatible with the jelly since I've seen that most people ordered both items by the boat load last year. I just ordered some Pineapple Habenero. Only problem is I...

I had a friend grab some peach wood from out of state for me. I wish they had peach around here though. I haven't been to BBQ Galore, but I'd like to check it out for lump and cherry wood. I see on their website that they have oak as well, I'll have to give it a shot.

In looking at some past posts it seems that many have ordered and like Pepper Jelly or make it on their own. Which one in your opinion goes best with spares? Also, some prefer the jelly over a finishing sauce, but I think it's a mental thing for me, because I have to at least serve sauce on...

I have been quite fond of a mix of Hickory and Apple seems to compliment each other pretty well. I've also heard that some swear by Cherry, Pecan and even some Texans like Mesquite for their ribs. Which do you prefer? Again, I'm talking pork ribs (spares & BB's).

For those of you that have tried Blues Hog and Head Country, what's the main difference?

I know this question has been brought up many times, but what is your favorite commercial sauce for ribs? I've tried Sweet Baby Ray's and it is quite good. However, I have to say my all time favorite is Head Country. I picked up a gallon of it a week ago. It only cost me about $18 and that...

...maybe that's what I'm missing. Well, I'm gonna break in the smoker next weekend with some Spares, pecan wood, no foil (wife prefers the bark), and some doctored up Head Country. Also, picked up some Texas Best rib rub. I'll let you know how the rib wash goes.

Cool, I'll have to try the same day rub technique again. I've tried it before, but w/o the binders and I found that I had trouble getting the rub to stick. I'll try it with my slather for next time.

Question for all you rubbers, does it make a difference if you use a mustard slather and a rub the night before? I've used this technique once before while experimenting and the ribs were pretty good. I'm not sure if it was a fluke or not, but no hammy-ness. Thanks for the input.

After trying the "#1" rub did you all found that you still needed to mop the spares or did you just rub and cook? Also, did you have to flip the meat at all?