my wife and i have always enjoyed "cheriyaki" sauce from world harbors on burgers, steaks, pork chops and other grilled meats: for quite a few years it was unavailable here in our area and we only recently re-discovered it. since today is our #1 son's 19th birthday, we decided to use it as a finsihing glaze for a big mess of CSRs on the SnP. we're also doing a dozen-and-a-half fresh trout that we caught yesterday (rainbow and cutthroat) and will likely brush the fish with this glaze near the end as well. also will be doing a dozen kielbasas and will simply be cooking these over smoke with maybe a little of my regular pork rub (durkee's st. louis style) on a film of mustard. question is, this is a mostly-sweet (cherry) and slightly-salty/savory (teriyaki) glaze/sauce. my experience with this sauce while grilling (and also a recent reminder from my buddy RIVET) suggests that salty seasonings such as most rubs will not go too well with sweet sauces or glazes at the end. for this reason, i'm looking for any advice from folks who have used sweet glazes/sauces on their ribs. i'm considering the last of my variation on mikey's no-salt-no-sugar rub: 1 tbsp mrs dash table blend 1 tbsp granulated garlic 1 tbsp chopped freeze-dried chives 1 tbsp dried basil 1 tbspchili powder 1 tbsp paprika 1tsp worcestershire pepper 1 tsp cumin 1 tsp coriander seed 1 tsp ground mustard powder 1/2 tsp red pepper flakes 1/2 envelope unsweetened black cherry kool-aid OR i could make a simple rub with cracked black pepper, onion and a little garlic powder (i have no granulated) and paprika. OR i could get some ideas and suggestions from you good folks and maybe give it a try! i do plan to slather with a thin layer of mustard and will be smoking over hickory. for fuel i have a bag of RO lump (green bag - excellent stuff) and a back-up bag of kingsford/hickory briqs (that i FINALLY found in our area). i probably won't spritz but if i do it will only be when adding charcoal, turning/rotating or something else and will most likely be with my regular dr pepper/low-salt-soy-sauce-olive oil spritz. i am open to all suggestons for ideas that will go well with the cheriyaki sauce/glaze that i will apply about half an hour before the end and highlight this unique flavor. the CSRs are the main dish here - everything else (the fish and the kielbasas) are just side dishes and/or stuff to be eaten while the CSRs do the BBQ thang. my usual method for CSRs is appx 6 hours on the SnP, turning etc as needed - no foiling but if i have a good reason to foil i may give it a try. let the suggestions begin - thank you in advance and q-view will be posted!