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What a great meal and process! Keith

A great cook and fine eating Brian! Keith

Come on down to Ga we'd love to have ya Cliff. Our schools get shut down with even the prediction of snow 😆 Keith

I'm in and that's one of my favorites too! Love some Lane's. Keith

Welcome to SMF from Georgia USA and that's a great build you did there. Beef ribs can be tricky with tenderness and final temp but you'll get it ! Keith

You won't go wrong with HR recipe and he has many great how-to vids available. He's not the world champion for nothing. Whatever you do, pick a plan/method and stick with it. Take detailed notes so you'll know what adjustments to make next time. It's really not that complicated. Keith

Meat Mitch has a spot at the airport. Also Slap's is highly rated. Keith

Yes sir I'll take 2 please sir! Keith

Me either Chris but man I'm being mighty tempted now! Looks GREAT and a very nice slicing job. Keith

Here's a great clip cooking at 275. Keith

That's pork heaven Jim 😋 Keith

Most BB I've seen in the store lately need the extra loin on top removed to prevent drying out. This could be the problem. I do spares all the time at 275- 300° for about 1.5. then wrap to 200 IT or so. IF I have time let them rest for an hr, then place back on the grill to glaze for 15...

Looks great Tom and I'm sure enjoyed by all! Keith

That's a nice find and I'll have to check it out! Keith

Shipping to 30459? 😆 Keith

London broil here on sale weekly for 6.99. I do want to try this exotic cut from a small, country market.... Keith

Welcome to SMF from SE GA and you've landed at the best spot on the worldwideweb! Keith

Someone posted one yrs ago... Sorry I can't give them credit.... And I printed it out and still refer to it when I slice! Keith

Please count me in on that fine offer. I use the MES mainly as a holding cabinet and that would be great to have. Keith

Yep I'm in the 275-300 camp. Keith