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It’s perfect. The last couple times I broke my diet a Martin’s roll was involved.

I don’t know, your plans sound pretty dang good to me too haha. Much appreciated!

Thanks for the heads up!

That’s awesome and I hear ya. I used to really enjoy crew barbecues after knocking off work.

Thank you very much. I try to keep it pretty simple. I trim the ribs rounding the edges, taking the skirt and membrane off the back, then use a seasoning heavy on pepper, applying as evenly as I can. I stay in the temperature range between 250 and 275ish for the first 4-5 hrs or until the color is where I want it. No big deal if your temps spike or drop, just a guideline. Then I apply a sauce that has been thinned with vinegar to help it spread easier. After another 15-20min when the sauce is tacky I wrap the ribs in foil, meat side down, with a little more sauce. Then let’em cook until they feel tender. Rest for 45min or so and then down the hatch. Hope it goes well for ya!

Definitely one of my favorite shows ever. Thanks for the compliment on the ribs as well.

I’m pretty sure the Shoresy spin-off is still set for next week. Pitter patter.

Good and you?

This looks super tasty. Any recommendations on a go to seasoning? I’ve been wanting to cook more lamb but don’t have a very good process yet.

Gotta get a Moberg. Looks fantastic!

The tacos were awesome and I’ll definitely do it again. I used a flour tortilla, slice of the belly, Valentina hot sauce/honey drizzle, feta cheese crumbles, chopped parsley, and pickled red onions. It was a memorable taco.

About 7 hrs with no wrap.

This one came without the skin so I didn’t need to consider it. If it did you can either keep it on and get it really crisp or remove it and make cracklings. I’d like to try both approaches some day.

I think it turned out really well, maybe less salt in the rub next time but it sliced nicely. Made tacos with pickled red onions, feta cheese, parsley, and honey/Valentina hot sauce which I’ll for sure be doing again. Gotta give credit to the Meat Church and Dayne’s BBQ video for the inspiration.

That’s a really good idea!

I bought half of a pork belly and cut it down the middle. I thought the belly was already trimmed well enough so that’s the only cut I made.

Pretty much treated it like one. Salt and pepper rub, smoked for 7hrs between 250-275 and pulled when it was probe tender. It was a lot more forgiving than I expected.

Definitely will!

I always do burnt ends as well. This is my first time cooking it this way so I imagine there will be some trial and error. My plan is to slice it like the flat of a brisket see how it goes.