I found this Jim Beam marinade recipe back before I bought my smoker and joined this site, and I finally got around to trying it Sunday. I also tried spritzing them this time with a 3:1 mixture of apple juice and Jim Beam. I won't do that again because it made the bark a bit soggy. Anyway, they tasted *awesome*, and I'll probably do this from now on. So here's some Q-view for you all: Trimmed St. Louis style and halved to fit into my 30" MES: In the marinade: Out of the marinade: Molasses: Rubbed (Memphis-style recipe with 1/2 the cayenne): Brown Sugar: About melted: More rub: Just some rub on the tips: Smoked with Pecan for 6 hours at 220-240*. Spritzing messed up my normally quite-black bark: Going into foil with spritz for 30 mins: Sliced: It was late so I didn't make any sides. I finished them up last night with some baked beans and Texas toast. I learned 2 things from this little experiment: (1) I really, really liked that marinade (2) Never will I spritz again Cheers, everyone!