Other( anything you want it to be)
Beef-Brisky. If you can make this well, you have honed fire / temp management and patience!
Chicken- Spatchcocked or boneless birds. Let's get those knife / butcher skills going.
Ribs- St. Louis cut spares. More knife skills, presentation and rub recipes.
Sauce- Finishing sauce for any of the above. Put the icing on the cake with a flavor balancing sauce.
Three more not mentioned;
Coleslaw from scratch.
Round out the plate with good Q sides..