Decided to do some spares for tomorrow. I've been liking the marinade in place of the dry rub, so mixed up a batch and have the ribs soaking . Kitchen Sink Marinade, tastes pretty good . 1C - red wine vinegar 3/4C - balsamic vinegar 2/3C - evoo 10oz - apple juice 1/2C - brown sugar 1/3 - worcestershire sauce 1/4 - spicy brown mustard 5Tbsp - italian seasonings 3Tbsp - emeril's essence 3Tbsp - dried minced onion 3Tbsp - minced garlic 2-1/2Tbsp - ginger 2Tbsp - chili powder 1Tbsp - dill Removed the membrane, breastbone, trimmed off some of the fat and cut back the thinner edges. Into the marinade to soak overnight. More tomorrow .