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I enjoy using just olive oil, salt & pepper on spareribs. 250f, bone side down for 2 hours w/ smoke. wrap in foil, meat side down, back on for 2.5 hours. the porky goodness shines and the meat is very tender.

Who doesn't like a pickle or some veggies done up in a jar as a pickled salad. It's summer and as an alternative for an extra side these always work. Make it yourself 50/50 white vinegar to distilled water, salt, sugar and all the spices, coriander, pepper corns, mustard seed, tumeric, celery seed cummin seed, dill, or whatever growing in herb garden, throw it in but ease your way into this..all things don't pair well with each other. Salt is generally 1 tspn to 2 or 3 for sugar depending upon how sweet you prefer. Good for around 30 days and 3-4 to mature , a week is better.