my #1 son turns 19 today (don't you love it when those young adults know EVERYTHING?) and we're doing some country-style ribs on the brinkmann SnP today. i've slathered them with mustard and applied a bit of durkee's kansas-city steak seasoning and paprika. they are going to BBQ low and slow over hickory until they are juicy, tender and full-fledged BBQ - about half an hour before they are ready, i'll brush on some world harbor cheriyaki sauce as a glaze: i'm also doing a 2-lb chub of bologna that i slathered with mustard and dusted with durkee's st. louis-style rub. i also dusted all CSRs with just a bit of this as i laid the meat on the grate. everything is going to be spritzed periodically (as i add charcoal, turn meat etc.) with a spritz/mop consisteing of 1 cup sunkist pop, 2/3 cup low-sodium sauce and 1/3 cup olive oil. as always, the mop will be blended before each application in order to emulsify the oil into it. smoking wood will be hickory chunks; fuel is a bag of royal oak lump (green bag) with a backup bag of kingsford hickory briqs. later today, when things have cooked down a bit and the chub is done, i will also be adding a dozena nd a half rainbow and cutthroat trout that we caught yesterday. as of noon, the meat is on - here's how it looks! keep in touch for progress and more q-view!