This weekend we're cooking some Spare Ribs and a deer roast. I'm planning on doing the spares 3-2-1 style. I'll rub them the night before and during the foil stage use a little apple juice and then glaze them during the last 30 min. or so with the Danny Guldens Glaze I've heard about. This is my first attempt at Pork ribs so wish me luck. OBTW, if anyone has any secret tips or tricks I'd love to hear them.