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Pickles and red onions. Perfection

If I walked up on bone-in prime chuck ribs at Costco, I'd shriek like a little girl.

Exactly my experience. Multiple times. What I'm doing now is pulling sometimes prior to undeniably probe tender. Like you said....maybe mid-to-high 190's. Then, I give it a long rest (2-4 hours). I've not had it tough after doing so, even though you could say it was a little sticky at the...

That looks amazing, and, yes, bone-gnawing is the best part!

Get In My Belly!

Now, THIS is BBQ'ing.

That's a home run right there.

Cheech & Chong--woohoo!!!!

That's the birdiest pup I've ever done seen! Here's to endless corn stalks for you two....

Not in our house; there's always a fight for "fatty slices."

I think I would have tried to flunk high school so you'd keep cooking for me. Fantastic job!

$1.67/lb? HEY NOW!!

I recently did a StL rib cook on my Performer and I'm officially hooked.

That plated picture made me drool. I wish someone would plop that in front of me soon!

Now, that's a meal. wow

Perfect color... what was your pull temp?

Nice backyard summer supper

Tell me something: Is there ANYTHING better than grilled cheeseburgers in the summertime?

Red Oak! Nice. I pulled some slightly under-120 in the thickest part the other day and let them rest awhile--perfect. Sorry, no pics.

Your ribs look like they won a Grand Champion award; fantastic!