Ribs and Sides on the 4th. After cooking most of the wee hrs for 40 and delivering Sandy and I settled in for a Rib Smoke with Spicy Garlic Parmesan taters, fresh tomatoes out of the garden and 3 racks of St. Louis style ribs. One rack was saved for a friends mother who just returned from the hospital and needed a lift of spirits. The wood of choice was pear and a 3.5-2-.25 method was used to take on enough of the mild pear smoke flavor. They were fall off the bone tender and very good but I prefer Pecan on my ribs. Trimmed, membrane pulled and seasoned: On the Lang they go: Garlic Parmesan Taters baked at 350 degrees seasoned with garlic, parmesan cheese, onion and garlic powder, oregano, butter, cayenne pepper and Laureys season salt. 3 racks ready to eat: The plate: That sums it up for our simple 4th of July supper. You all have a good one and safe one.