Someone I am sure started these but my first drool was looking at Disco's with a Maple glaze! Since its nothing new, I only took finished shots, or the Bear-view. Actually I forgot they were in the brine bucket till yesterday. They were started with the loins that are in there making happy happy noises! 24 hour dry down in the reefer, light oil, Salt & pepper, 2 1/2 hours @220 w/ hickory and apple. Foiled with squeeze plastic butter, apple cider vinegar, in the oven at 250 for 1 1/2 hours. Opened up foil and glazed, back in the oven @351 for 30 mins. allowed to rest 15 mins. Its hard to get me away from Mac & cheese, but..... not even the fresh corn temped me.... Ham on a stick w/ a Maple BBQ glaze, it is totally unbelievable! If you don't praise this, there is simply something wrong with your taste buds. And can ya believe I have a freezer full of loin back ribs because I don't like them! The Maple BBQ glaze, just My BBQ sauce, maple syrup, Lea & Perins, salt & Pepper. You seriously need to try this. It may replace bacon as my favorite! Sorry no big bunch of pictures, I wasn't planning on posting it.... but it was just too good! Thanks for looking in....... we have loin hams to dry tomorrow so stay tuned! (whispers you have just got to try this!) Did I mention, ZERO drawback!