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WOW now that looks like one tasty bird.

Very nice T-bones.

I say do a boiling water test on your thermometer it should sit at 212% if so your good to cook. I also have a maverick and I have only used it three times and that is to measure the doneness of my meat. The WSM is a every good product it is very close to a set it and forget.

Very nice indeed. What is the fish? I also have never tried lamb. I my have to now after seeing this post.

Those onion bubs are to die for. The ribeyes you nailed.

One of my favorite cuts of meet. Looks perfect.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Skeet: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Thank you all for the nice comments. The ribs where very good but I think they where over cooked. fall of the bone cooked and moist. Not the bite and leave teeth marks that I was looking for. Family liked them so i guess it was all good.

Nice looking Fatty! where does the Black Label come in to this meal? My guess is in a glass

This is my first try at ribs on the WSM. First up is the rub. I made some up on the fly and finished with some Blues Hog sauce. up next its on to the smoker Now ready for the sauce Wife made some potato salad and Here is your plate Thanks some much for looking

Very nice Kim. Nothing like ribs on a beautiful day like today.

Jeff, I am using an empty pan right now with Minion Method. Two of my vent where open all the way and one was at 50% to keep my temps in the 225% to 265% degree range. I start with about 25 lite. But that is me. This is the first time using this method on a 22 WSM

Thanks for the reply. I will sauce both side. I just got caught up in the moment.

When you guys do ribs do you sauce both side of the ribs or just the side with all the meat? Sorry for such a bone head question.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Solak: very nice!!! Broccoli rice recipe please!!! </div></BLOCKQUOTE> Here you go John 2 Tablespoons of butter 1/2 cup chopped onions 1/2 cup...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Skeet: Wow! That looks outstanding. How long did you have it on the rotisserie? </div></BLOCKQUOTE> I had it on the rotisserie for about 2 hours...

Gary, Im a big fan of ABT's have only made them once. But I have to say you hit it out of the park. Now all you need is a nice cold one to go with them.

Jim, I hope my ribs today turn out a quater of what yours look like and I will be happy.Your cooks are amazing.

Very nice RSC. I would have to say you NAILED IT!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: That plate was for your kid?! Wonderful roast Keith. </div></BLOCKQUOTE> yes for my kid. I call him hoover cuzs he eats everything. I...