I prepped two racks of spares all the while knowing that a storm was brewing on the horizon and the ambient temp was at 57°. I gave them my regular 3-chile rub, letting them rest in the fridge overnight. I then started smoking them at 225° with lump and mesquite chunks. After the first hour, I gave each rib rack a mopping of sauce. After the second hour, I mopped them again and foiled them for 2 hours. Finally I unwrapped them, giving them another 1 ½ hours of TBS. Pics left to right are before smoke, just before foiling, last hour, plated, and the suace mixtures. Sorry about the plated pic, that's all that the folks left me to work with. The flavor was spicy and smokey, with some fruity sweetness in the background. I don’t know if the sauce is your type, but I was looking for something new. BTW, I did beat the storm. Spicy Hawaiian Tropical Sauce: 5 parts Curley’s Mesquite BBQ Sauce* (courtesy of Rivet) 4 parts Cranberry mustard 4 parts Hawaiian Pineapple mustard 4 parts Maui Onion mustard Thanks for checking out my smoke and Q.