Prime rib with whiskey pepper corn sauce...twice baked potatoes & stuffed skins.

NICE

Awesome

Holy crap that looks good!!!!

Will you explain why you do that cut pattern to the meat.
Just curious as you had it on the tomahawk too.

awesome man!

Dr. B

Looks great, Im about to get 3 racks of spare ribs going. 6 hrs till dinner time. Any tips appreciated. Gonna use hickory and leave them on smoke the whole time this cook. Looking for a better bark. 225 deg for 6 hrs in offset smoke box.

So what time should we show up, and is the whole soccer team invited???

Looks amazing. So does the dog fish head. Wish I could find that around here.

not the whole team, but I ask blair about yall. Should be ready about 430. Only problem is you always have an extra kid each time we see you. Cant feed 20. Haha.

I can eat it faster

I'm sure it's just for a different presentation at some establishments...

I actually picked it up at Walmart, I was very surprised to see it there.

Sounds like a great dinner!!

Haha it sounds great but I've got late meetings today so we'll have to take a raincheck. Need to get the fams together soon, though.

ill bring you a hot one to the game.

AU, what's the plan on the ribs? Rub? With the offset fire/smoke box do you have to rotate the racks so that one end doesn't get more heat than the other? Just curious how others do it...always learning.

I like a good bark, so I've never done the 3-2-1 method, nor do I sauce or mop them during the cook and I haven't noticed a problem with the connective tissue not being broken down and the meat is tender and juicy.

i do a dry rub with brown sugar base and let them sit in fridge wrapped in foil for 24 hrs or more. Let them warm up before going on smoke. With the offset I made my own deflector plate so the side doesnt get hotter than the other. Takes more heat to get it to 225. But im not constantly turning the ribs. But at the 3 hr mark. I turned them 180 deg and covered in honey and dripped the juice from the pan they sat in the fridge in over them. Then put them back on smoke. I usually wrap them after 3-4 hrs, but trying them with a full 6 hrs on smoke. Im using hickory wood. And my secret weapon to using an offset is a bbq guru digi Q.. Best investment ever. Also I put high heat tape around the lid so it doesnt leak as bad. What is your method.

I have been eye-balling the digi-q, especially for long and/or overnight cooks like butts and brisket.

Very similar to the way you're doing it...I use a spicy sweet rub, wrap tightly in plastic wrap overnight in the fridge. I use a stackable rib rack, both deflector plates with the temp at 225 (full firebox without the divider). I use hickory or a combination of hickory and apple for smoke and about an inch of apple juice in the drip pan. When I hit the 6 hr mark I use a toothpick or my hand held temp probe to check the biggest part of the rack between the bones to make sure the connective tissue has been broken down, at that point they are ready to pull and rest a bit before serving.