as many of you know, i'm new to BBQ but have had some success working on a method for spare ribs (link below): http://www.smokingmeatforums.com/for...473#post232473 in fact, i made a hasty decision last week and entered a local rib cook-off, where the unique style of my ribs (anything southern is still kind of new to us up here) earned me a 3rd-place showing. in the inrerest of trying something new and interesting, i am persuing somethng i came across during the cook-off. one fellow was simply BBQing ribs and passing them around for the kids, as far as i know, he didn't even enter - anyway, i was talking to him and he said that his secret is using mountain dew. i got to thinking that pork would naturally work well with a flavor like this and would be even improved with smoking, which his didn't really have as they were prepared over an open charcoal grill. then a couple of days later, i was talking to a guy and we found out that we share a common interest in Q. heopened up and said that he;s originally from florida and up here in montana most folks don't know what they're missing. i allowed as that was a good observation, then proceeded to tell him about my efforts to keep it southern. he started telling me that where he's from, when they cooko with water smokers, they add a cup or two of lime juice to the pan in order to give it a good citrus flavor. he went on to say that a little old granddad, beam or rum never hurt anything, either and can really help get a depth into the flavor. so, i start turning all this over in my mind, and come up with an idea for a mop based on the mountain dew idea - i'd use this with a little olive oil and perhaps some soy sauce for flavor, but mostly emphasize the mountain dew. i'd also try his "lime-n-spirits" for the water pan - i was thinking that southern comfort might make a really great addition with the lime. it occurred to me that this idea was edging hard toward carribean and i wanted to hear some opinions on this. can anyone down in the deep south, say florida or thereabouts, have any ideas to help me develop this? i'm not looking for spicy here (like caribbean jerk) but more of a sweet and citrussy tang that compliments the flavor of pork.