First let us give thanks to our veterans and those of America's allies and honor them for their service to our country and the free world over.
I have a THICK rack of baby backs on the Traeger pellet fired grill, my wonderful girlfriend has gone to fetch some corn to marinate in Italian dressing which will put on the grill in the last half hour of cooking, along with some freshly picked garlic scapes from my garden today..
The ribs get the membrane pulled off the back, then they get sprinkled with dried/crushed African Blue basil, equal parts Cinammon, Curry Powder, and Cayenne pepper. The Traeger gets an extra chunk of hickory placed on the firebox to add a little more smoke during cooking, and it will run with temps around 350F today, being it's in the 80s out. When they are done, it gets the heat cut down to about 180° and they get slathered with Sweet Baby Ray's sauce for a sweet, sticky, spicy Southern style BBQ!
Edit: 2hrs later