Well, it's been a while since I have been around the forum but not away from my smokers.
Here is last night's Q that I did for my daughters 'Honor Society President's List' party.
The Weber to my right is where I am grilling the Chorizo Sausage, the Brinkman Trailmaster LE behind me is where the ribs are coming alive. To my left is my Orion smoker which has 2 chickens smoking to juicy perfection.
Not pictured to my far left is my 'Hot Rodded' MES 40 Gen 2. My 'stock' MES 40 Gen 1 hasn't made it to the patio yet haha
St. Louis cut ribs, marinated overnight in my special rib rub then spritzed with a diluted apple juice concentrate for the first 3 hours.
After 3 hours they're slathered with an apple butter syrup and honey mixture (and secret spices) while completing their 5 hour smoke.
I think I will call them my Asian Apple & Honey 'Sticky Ribs'
(p.s. Thank you Jim Minion for helping to make this an excellent smoke!!!)