Local grocer does a killer tater salad with red/white taters and bleu cheese. Baby Back Ribs (silver skin pulled) and chicken hind quarters coated with rub, into the Weber Kettle (equipped with the "Smokenator"). Cherry wood chips for smoke and a water pan to steam. 200-250F for four hours, spritzed with apple cider/cider vinegar mix (every hour). Chicken and ribs also sauced for the last half hour. Chicken pulled to rest, ribs wrapped in foiled to steam for the last hour as the coals were dieing off. Irish Death dark ale (7.8%) to wash it down. Life's rough sometimes.