No I don't mind Bob, and I agree it's the perfect day for ribs!
I'm heading into stage 2 - foil and glaze. This glaze I got from Johnny Trigg watching BBQ Pitmasters. Squeeze Parkay, brown sugar and honey.
Here are the ribs after a little more than 2.5 hours. I'm a little ahead of schedule with my pit running high, but they look good so far:
Here's the glaze ingredients sprinkled on the first layer. Afterwards I take my insulated gloves and rub it in a bit.
Here is the ribs, stacked with the brisket bone, fully glazed for wrapping and into the smoker.
I know this may seem like it would be overly sweet, but with a spicy rub and sauce it really goes nicely.