Beating the Monday Blues with Ribs and Corn on the Cob

I work from home most days, so today I decided to get some ribs on for dinner.  The ribs are from a local super market and were very meaty with the silver skin underneath already removed.  The corn on the cob was an Alidi find/gamble.  The gamble paid off as the corn was very good.  For the ribs I used BGE's/Dizzy Pig's Kodiak River seasoning.  We usually don't buy seasoning but figured we'd see how it is.  The corn was rubbed with rosemary olive oil and put on with about an hour left on the ribs. I used mesquite wood for the smoke.  The temperature stayed right around 250 for the entire cook.  The ribs were my best ribs yet.  We really liked the Kodiak River rub.  I didn't use a lot of mesquite so it didn't over power anything.  Much more of a smoke ring than the picture shows.