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Awesome, they look so good.  I have about 15 pounds of rib eye dry aging in UMAI bags for the past 10 days.  Your steaks look so good made me want to rip open one of those bags 20 days ahead of schedule!!!

Those look awesome.  I love the 2-2-1 method, makes great ribs every time!

Done and off the smoker, I let the smoker run at 250 the last hour, surprised that I got such a nice caramel crust Rice, won't use jasmine rice next time.  It tasted great but even though I made it Friday night and let it dry two days it still turned into mush!  Any ideas from the experts...

Glazed and ready for their last hour on the smoker.  Time to fry the eggrolls and make the fried rice.

Two hours in ready for foil Eggrolls wrapped and ready to be fried

I wanted to do these with spares but all BJ's had were babybacks.  Marinated in a mix of soy, hoisin and oyster sauces, brown sugar, added a can of crushed pineapple, some pineapple-orange juice, Chinese five spice powder and a few drops of sesame oil.  Smoking with a combination of hickory and...

all done finished the duck under the broiler to crisp  the skin.  It was just OK, doubt I will do this again.  Carcass in a pot for stock Pulled loin @145, it is resting in a cooler and then to the fridge for another day In the fridge at , I pulled it at 135 am hoping for a rare/med rare when...