The Main Players:

19.26 lbs of Butt
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I'm only one that likes ribs, so only 1 rack of spare ribs (which I prefer over baby-backs)
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The fuel (Apple, Pecan and Hickory) A small handful of charcoal is used for starting the wood, but otherwise, I cook with wood, not charcoal.

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The side players, fresh from garden this morning (Squash and zucchini will be picked just before they are to be cooked).

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Ready to come off the grill. I didn't need the second butt, but the sale price was on a two-pack. Had the fire, had the space, so cooked second one also. Hard to have too much BBQ!!

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Man I need to get a smoker! That looks so good!
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Rain all weekend here, so I will have to live vicariously through everyone else. :-)

Cliff, the bark on your butts make me want to fire up the charcoal smoker again, but the Traeger is so easy, and I'm so lazy. :-)
They look delish!
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If you need to stock-up on Kingsford charcoal, WalMart is running their twinpak special through May 28, 2 fifteen pound bags for $5.48:-)
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DAMMIT to hell. I about cleared the grill without taking pics. Luckily I realized it after the
chicken legs and rib trimmins came off the grill and got wrapped up for other people's lunch.
The spares were still on the grill. This shows you how I do my meat, little pile o coals on
the far right, meat on the left where the chimney is.

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Ralph is totally ready for Memorial Day tasties...

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I dedicate this perfect meat to all the troops serving overseas at this time. God Bless You
and may you and your families remain safe and watched over.
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Ready to come off the grill in mere seconds....not much smoke ring today for some reason,
but EPIC flavor, just buttery-sweet and hickory smoked and that SBR's "Honey BBQ" flavor
today.

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Saturdays smoke...

Doin 2...one to slice, and one to pull...took like sliced one to 170, then foiled to 185....pulled chuckie went to 190, then foil til 210...used hickory with Royal Oak lump...kept temp in the 220-250 range...had the sliced beef with some green beans and grilled baby Yukon Golds...

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Ribs on the menu for today....
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Where's your martini? :-)

Looks good, Brother.
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25 lbs of brisket that has been in the fridge for 3 days with Penzys Arizona Deamin spice rub going on in less than 30 minutes. Got a mess of smokers coming for the herf this afternoon and boy can they eat!
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Did a pair of butts and ABTs yesterday.

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The finished product

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Bobarian picked up a couple racks of St. Louis ribs and whipped up killer rub for them Friday, then brought them to the herf yesterday, handed them to me and we proceeded to break in Ratter's new smoker for him.

I got so busy herfing, talking and cooking I forgot to take any pictures of the finished ribs until we were all in the middle of eating, so here's some really crappy cell-phone pictures of what was left of some really good hickory-cherry-oak smoked ribs.

Also went shopping at HD, fuggers cut me off 12 twin 13.9 packs, had to go across the highway to Lowe's for another 4 twin 20 packs. That ought to hold me until the next sale.
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:-):-)
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5.88 lbs of pork butt heaven

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:-):-)
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Beef. It's whats for dinner.

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Good lookin eats all around! :-)
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Ribs today. Going on in about 2 hours.
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Did 3 racks of babybacks....with 2 chubs of JD sausage, one hot rubbed with turbinado sugar and one regular with some BBQ rub....fatty goodness!....and some smoked pepperoni for good measure!....smoked over apple and sugar maple...huge rain storm came thru so foiled the ribs for a bit to wait it out which made them a little too "fall off the bone" for my taste though my guests raved...fatties and pepperoni made a nice app....served ribs with some homemade bourbon bbq sauce and grilled veggies...drank more bourbon to "round out" the meal!

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