Although I never stop barbequeing (I'm an official year rounder), this weekend is traditionally the kick off for most. I have previously posted my BBQ duck recipe that I cook for Thanksgiving so I thought I would let you know how I smoke ribs.

Start with a good butcher and buy a couple of racks of baby back ribs. Costco and those big box stores don't sell a good quality rib IMHO.

I use a dry rub to smoke the ribs then a wet one just before serving. My dry rub contains the following:

• ground coffee
• paprika
• kosher salt
• garlic powder
• chili powder
• cumin
• cayenne pepper
• brown sugar
• cajun spices
• just a touch of jerk spice
• fresh ground pepper

I usually buy the ribs a day before the smoke, coat them with my dry rub and put them in the frig. Then about three hours before the cook, I take them out so they are at room temperature.

I set up my smoker (22.5" Weber Smoky Mountain) with charcoal and mesquite wood for a 4 hour cook at roughly 225. When the smoker gets up to temp, I place the ribs on the top grill, bone side down.

Here's where many smokers depart company. For rookies or if you're just doing this for family, I recommend smoking for 2 hours, then tightly wrap each rack in foil with some apple juice for 1.5 hours, then unwrap for the final half hour. It's a guarantee fall off the bone, melt in your mouth experience.

For you competition cook fans, don't wrap but spray with apple juice in 30 minutes then once more in another 30 minutes, then every 20 minutes until done. This cooks the ribs just right for a "competition" chew.

Take off the ribs when done and let sit for 15 minutes before slicing them up. Then before you chow down, lightly brush each rib with your favorite BBQ sauce. If you like them spicy, I recommend the siracha BBQ sauce from Trader Joe's. If you don't want spicy, I use Lambert's Sweet Sauce O' Mine. Don't let the name fool you...it's a great classic taste and gluten free :-)

Enjoy your Memorial Day weekend!