Recipe by Darren Doyle, Editor:
I normally try to stay out of the kitchen when it comes to cooking; however, I've been known to achieve some great things on both the grill and the smoker. One of my favorite dishes is BBQ Ribs and this week I'd like to share my own recipe.

Smoking meat can be quite the challenge for beginners, so there's a learning curve with this style of cooking. There are also all sorts of smokers and I've had them all: egg-type, indirect smokers with fire boxes, and the one I have now, which is an electric smoker. The key to properly smoking meat is monitoring both your meat's temperature and your smoker temp, and thanks to technology, there are easy ways to do that.

Beware: this is not something you decide for supper as you're coming home from work. This takes about 6 hrs of cooking time, and some of the prep work will have to be done the night before. There are three things you need to remember when smoking meat: patience, taking your time, and patience. Smoking meat properly can get a bit pricey. High-quality smokers and temperature monitoring devices aren't found at the local food mart...The art of smoking is a labor of love.

RUB Ingredients:
(I often double this or even triple and place in a jar with a lid filled with holes to make a large shaker)

1. 1/4 cup of coarse or kosher salt
2. 1/4 cup of sugar (can be either white or brown)
3. 1/4 cup paprika
4. 1/8 cup black pepper
5. 2 tablespoons garlic powder
6. 1 tablespoon of ground chipotle pepper
7. Slab(s) of baby back ribs (Cee Bee has excellent, high quality meat)
8. Hardwood for smoking: hickory is an old standard, but you can also use oak for a stronger smoke flavor, or you can go with apple wood, cherry, or even peach wood for a lighter, sweeter note.

Directions:

1. Several hours before cooking, or even the night before, remove the skin-like membrane from the bottom portion of the ribs. It can be tricky, but it's like peeling off a sticker; get a corner started and peel away using tongs. Coat the slabs front and back with yellow mustard. Squirt on then brush thoroughly. 
2. Apply the rub until it covers every square inch of the ribs. You'll think you'll have too much, but you won't.
3. Leave ribs at room temp for about an hour before cooking. This helps them cook a little more evenly.
4. Set smoker to 225 degrees and make sure it's reached this temp BEFORE putting the ribs on.
5. Place ribs meat side up (bone side down) and smoke for 3 hrs. My smoker has a thermostat that keeps the temp pretty regulated. I also have a probe thermometer that is placed in the ribs. This probe has a long metal cord that connects to the temp unit outside the smoker, which allows monitoring without opening the smoker.
6. After 2.5 to 3 hours remove ribs and wrap in foil, spraying some apple juice. This really helps with the tenderness. You don't have to spray anything on them at this point, but doing so makes them a bit more juicy. You can also use Coke, Sprite, or any other fruit juice.
7. Place wrapped ribs back in smoker for another 2 hrs. (you can also place in the oven at 225)
8. Remove foil and coat with your favorite sauce. For store brand, I prefer Sweet Baby Ray's original. Note: this rub is good enough that you don't need a sauce while cooking or afterwards; however, it's really good if you like sauce. Place uncovered ribs back in smoker for about an hour.
9. Remove your ribs when the internal rib temperature reaches 185-190. 
10. Let set for 20-30 mins and get ready to be happy. Invite your neighbors over to enjoy--or better yet, don't. Keep it for yourself and what you don't eat will make a great midnight snack or lunch the next day.

REMEMBER: There are tons of different methods, rubs, woods, cookers, etc when it comes to ribs, pork, and other meat, so try different things and see what you like best. This works for me and hopefully it will work for you.

Ingredients

• 1 cup lemon yogurt
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 2 cups watermelon balls
• 2 cups cantaloupe balls
• 2 cups halved fresh strawberries

Directions:
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

Ingredients

• 2 liters Big Red soda (chilled)

• 1 package frozen strawberries (16 oz., thawed)

• 2 cups Sprite or 7UP (chilled)

• 6 scoops of vanilla ice cream

Directions

• Add 1 cup water and thawed strawberries to blender, and puree.
• Pour mixture into large punch bowl.
• Add Sprite and Big Red to punch bowl, and stir well.
• Just prior to serving, add 6 scoops vanilla ice cream to punch bowl, stir and serve. Enjoy!