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I also use BBQer’s Delight. Just bought some hickory and apple on Amazon today. Couldn’t find any peach, which is my favorite.

.....and when you cook for two most days like I do, the leftovers are great. Ours are going in burritos tonight!

Look great!

My favorite as well, and made one last night. Yours looks great!

Finished product. I overcooked them a bit. Actually, a lot. Had a lot of bone showing, and they were dead fall off the bone. The samples below were the only 3 ribs that stayed on when I cut them. However, since my wife likes fall off the bone, she thought they were great. And I enjoyed the...

Hope mine turn out half as good as those look, Aaron! They just hit the 250 grill. Used a bit of mustard with a simple salt, pepper, garlic and onion rub. Planning on 3-2-whentheyredone.

I, too, have had less than spectacular results from beer can chicken. At this point, I use a reusable loaf pan to cook mine. Have one in the Pro in a larger pan now.

Looks great!

Thanks for the advice, guys! Bought the ribs today. They’re not the full back, but rather the end of the back ribs......abt 3-4 inches long. So we will see. Another ‘test rack’. Told the wife we may need a backup plan.

Thanks, Al!

I am drooling. And I will steal this idea!

The problem with a veal shoulder would be fat. A pork shoulder has a whole lot of embedded fat that I’m not sure veal can duplicate. So, you’d need to find a way to avoid the shoulder drying out. I was going to suggest injecting and wrapping in bacon....but.....maybe your vacon? With a...

What’s that nasty stuff next to that awesome pig? Edit: there was supposed to be a wink emoji there. Looks amazing!

I’m not sure what I have to add to the great thoughts here, other than this: I can cook my meat EXACTLY the way I want it to taste. So, i don’t compare my results to other cook’s. I’m honest about what I like, and what my family likes. I don’t care what FD cooks in the grand scheme of...

That’s great advice, and I can’t add much to that. I might rest 15 minutes longer, and with my wife’s family, go to 130 IT in the thinnest part of the roll. My own preference would be not to reverse sear, but that’s just me. Make sure you put some herbs in your rub. I love rosemary and thyme...

And I love beef. But I have never cooked beef back ribs. And they have some in our local Kroger on a regular basis. I’m going to cook some this weekend. Will use my mostly salt/pepper rub that I usually use on brisket. Has a bit of garlic and onion and cumin. So I think I’m ok there. What...

I’ve had a large BGE for a number of years. Agree that once you play around with the vents it’s pretty set and forget. My biggest advice is to buy a size larger than you think you need. Oh, and a buddy with an XL set the wood cart he had his Egg in on fire while he was cooking pizza. Darn...

I used a water pan on my BGE for years. I asked the same question you did here on the board and got the same responses. So, I haven’t used a water pan for any of my cooks on my Memphis Pro. What I have found is that the surface of the meat seems to dry out faster without the water pan, so...

What phatbac said. Have done it exactly that way on my BGE. As an aside, during the winter I use reverse sear from a 250 oven to a hot pan. Cook to right at 120-125, then quick sear.

Those look amazing!