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Awesome, Dustin--thank you! I have that book, too!

Just printed out the basic. Sounds great/many thanks

I'm gaining weight just looking at that amazingly beautiful bread. You're an artist.

Scored a 9 lb. picnic ($1.49/lb) and 3 racks of BBRs for an Sat/Sun overnight cook. Made the following rub for the picnic: 4 parts Montreal Steak seasoning 2 parts Turbinado sugar 1 part paprika 1 part chili powder (Next time, I'd add at least one part Lawry's) Here it is rubbed up Used...

Most rib rubs I've tried are too light on salt for my taste.... I often like to eat ribs dry. I recently used Dr. BBQ's #68 rub, and, by itself, it had almost no zing when eaten dry. I want some salt....and maybe some heat. Any other dry rib fans with a great recipe?

Simply tell them that if they don't stop and I have to pull the car over, they'll be sorry. ;)

I'm having trouble sourcing plate ribs; however, I can chuck ribs. I hear plate ribs can be signficantly more expensive than chuck, too. Worth the time, hassle & money?

Beautiful meal, Bill. One question: Did you have enough fluid for the beans? I made an Alton Brown baked beans recipe awhile back, and it really dried out although I followed the directions to a T. Frankly, they looked sort of similar to your photos, so I'm curious if you would have...

Home run!!

If you have a Whole Foods near you, I've bought them from the butchers in the back. It's a normal thing that people buy there.

You guys are a big reason why TVWBB is such a cool site. Happy New Year.

Wow, folks on this site can flat cook!

Good grief that looks yummy. :o

Both. Maybe with sugar on the ribs; without on the beef.

Thanks--I wasn't thinking steaks. Maybe ribs (with sugar) or brisket (no sugar).

I've had considerably larger on my 18.5". My new go-to move for too-long briskets is a commercial box cheese grater under the brisket's center. Porous enough for smoke transfer. Works like a charm. Just be sure to thoroughly coat with non-stick spray (as you would/should your grate).

Although I've seen a few cooks with simply Montreal steak seasoning, I'm thinking of augmenting it with paprika, sugar, chili powder, etc. to make a more conventional rub. Looking for proportions if others have experience with same. (I have a huge supply.)

That's a nice meal right there. Love the idea of sourdough bread. <<Sigh....when I have time!>>

Bill, looks like a nice meal. Regarding foiling, I also used to foil based on color. Aaron Franklin turned my head via his book by recommending foiling at the tail end of the stall, meaning closer to mid-to-high 170's vs. my usual 165. Any guess on your foiling temp?

Yep, that's exactly what it's supposed to look like!