Found a 3.88 pound chuck roast and some spare ribs from a BOGO a while back in my chest freezer and decided that's what we would eat this week. First the chuckie prep. Made my brisket rub for this. Ready for some smoke. About a 6.5 pound slab. Did the ribs with my Not-A-Hot-and-Spicy Rib Rub (Variations on a Memphis Rub). ½ cup brown sugar 1 tsp sea salt 1 ½ Tablespoon paprika 1 ½ teaspoons ground black pepper 2 Tablespoons onion powder 1 Tablespoon garlic powder 1 ½ teaspoons mustard powder ½ teaspoon ground cumin ½ teaspoon chili powder Big Pinch of Cayenne pepper Mixed up the rub in the mini Quisinart. Made short work of that. Then gave my ribs a rubbin'. Today's Wood. Hickory. Get the charcoal going. RO Lump. Time to load the meat. The foil up top has some of the loose flaps and trimmings from the ribs with rub on them. I'll throw some of them in the beans later. TBS Threw on some beans after a while. Foiled the chuckies and closed up the little pork bits. Just some doctored Bourbon and BS Grillin Beans. Mmmm. Smoked pork scraps. The Ribs. Chuckie. Ooops. Wrong one. Here he is. Pulled at 195. In Tandem. Slice after resting wrapped for an hour. A little Bearview. A big Bearview. And Finally. The Plate. Thanks for Watching.