I love to Bar-B-Que on Labor Day weekend. I'm a child of the deep south. Born in New Orleans, and raised along the Gulf Coast most of my life. Pork is my meat of choice. There is just something about slow roasted pork. Instead of hickory, I use Mesquite wood for smoking. I smoked two racks of pork ribs and a picnic shoulder. I'm hooked on Stubb's Bar-B-Q Sauce. I'm a knowledgable sauce maker, but Stubb's is just plain good and easy to use. I don't even bother dressing it up anymore. It's good the way it comes out of the bottle.

I'm miserable full from sampling the cooking. I spent five hours slow roasting over Kingsford Mesquite Charcoal, with wet mesquite wood chips added for stronger flavor. After cooking for five hours, I could barely manage two ribs and a sliced pork sandwich with a Mt. Olive Kosher Dill Pickle on top. Fortunately I was mowing the backyard while I was cooking and it helped me work off all the samplin' I was doing during the smoking process. Well, it's time to go watch Clemson and 'Bama. Roll Tide! Ya'll have a good weekend, y'heah!