A little variety of some of my best came to mind:
This smoke ran pretty high on my must do again list...7-bone ribeye, ribs removed and smoked seperately for lunch, then, the ribeye (prime rib) for dinner, with one firing of the smoker. You could talk to the folks behind the meat counter and have them cut you a 2-bone instead of a 7-bone and go from there, if it's just yourself and the lady.
From my signature line:
http://www.smokingmeatforums.com/fo...boned-rib-lunch-ribeye-dinner-q-view-w-method
A variation would be to smoke the ribs while you rest the dry-rubbed (or marinating) ribeye over-night...either way, 2 meals, one package of beef.
Here's a shorter smoke, if that's what you're leaning towards...stuffed pork chops, med-low prep time (always a big hit, and tons of variations):
http://www.smokingmeatforums.com/forum/thread/103523/big-stuffed-smoked-chops-in-the-gourmet-q-view
The mention above regarding chicken quarters would have been my next choice of suggestions...very simple and short prep time...good choice for someone recovering from a surgical procedure, especially involving the spine/back...less movement/twisting/bending early on is probably the best.
Take it slow and easy, brother...back trouble is among the worst mobility issues you'll ever deal with, so you don't want it to linger on and on...like with a good smoke...patience...
Eric
EDIT: dang, almost forgot...bacon wrapped pork loin!!!! Oh, and don't forget the cold smoke and sear method on the grill for any smaller cuts...chops, cut-up chicken, steaks....
