St. Louis-cut spares that I glazed last night in molasses and apple juice, rubbed with a pretty standard chile/spice rub we make, then par-baked. I'll finish them this eve over red oak with a spicy KC-style mop. Fresh corn. Local beans. Maybe chuck an artichoke on the Weber, too. Bottle of Stolpman Syrah. We had Dijon-rubbed sockeye last night that was tres awesome.