The best BBQ by far.
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See the couple of things missing from the pics is Bourbon, Scotch, or ewwws beer. A true man knows Weber + Charcoal + Time + Whiskey/Whisky = A Damn Fine Product. Throw in a vape or cigar and fuck, an even better product. As Jeremy Siers on YouTube would put it, Man Shit Monday!!!
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Beef cheek meat is a delicacy that few have even heard of, much less had!!
Edit: From the head of the animal (not the hind haunches)
It makes AWESOME barbacoa!! 
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Is everyone a chef here 
cause holly crap it looks good i need to get me a smoker keep posting i enjoy the free recipes 
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Iām the epitimy of NOT a chef, ā¦ but I like BBQ.
Only two good uses for windows. Speed steeping mixes, and stretching the RF range of the remote BBQ tempmaster.
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Well well doesent that just look tasty mouth watering and the juuce in the window aswell just golden looking good send a few drops for my rda and a piece for my mouth when done thanks thats my order for the night.
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Not a chefā¦ you can come cook at my house anytimeā¦ 
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Those type of ārack thingsā seem to be all the latest rageā¦
How do you like it so far?
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@SthrnMixer I have never done vertical ribs (although I ONLY use vertical coils) before. I was always taught, fat side up, let the fat weep through, blah, blah, blah. How do your ribs fare vertical style ? Like the multi-rack easy to go setup.
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This is my first go with hanging ribs. In fact I just got this Oklahoma Joe Bronco smoker last week. Iām happy to report on it once the eating has been done!
But let me tell you, if they are better than what I can get off my pellet smoker, you may not see me for a while 
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Hmmmmmmmm, vertical coils (WINNING), vertical ribs (WINNING ???).
#GoVerticalOrGoHome
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Just had the ribs. Long-winded review commencingā¦
In the new drum smoker, I got the fire basket lit with Royal Oak Hardwood Briquettes.
After they were going good I added a chunk of hickory and a chuck of cherry.
Now I was chomping the bit to try the hanging rack, but was a little disappointed because the drum is too shallow to hang them full, so I had to cut them in half. This didnāt seem to affect how they cooked though!
I ran them in full smoke for 3 hours at around 260F. Then doused with an ACV-diluted bbq sauce and wrapped them in foil and back on for about 2 more hours. Then pulled them, let rest for 15 minutes then unwrapped and back on the smoker for 15 mins to set the sauce.
OMG! These were so tender and juicy, and the smoke flavor was off the chain! This is my first time using a smoker that is analog. All my prior smoking experience has been with my pellet grill and then lame and feeble attempts over the years with various gas and charcoal grills.
Learning experience. Next time I will ātryā to run the temp a bit lower, like 230ish. I find it hard to maintain that lower temperature with 255 being about as low as Iāve found can be kept stable. But Iāll try. Next time also I will forego the sauce prior to wrap so that I end up with just the naturally derived moisture from cooking and perhaps a few shakes of rub for a more dry-rubbed finish. Still, these were some of the best ribs Iāve ever eaten, so of course some of the best Iāve ever made. Iād stack up what came off that smoker today with any BBQ restaurant out there.
As for the end result from hanging them vs just laying on a grate, well that is a little less clear as to differences. Because first, I used lumps of wood for the smoke as opposed to the pellets I normally use. Secondly, because on my pellet grill I typically set the controller to 225 and walk away. It will maintain that with almost zero fluctuation, whereas today I was bouncing between 220-300 due to working at my job while trying to cook. I couldnāt babysit like I should. But the smoke seemed to be quite a bit more intense without any of the nastiness you find with oversmoked meat. It was delicious and IMO that hickory/cherry combination is a winner for pork. But what exactly the benefit is to hanging ribs vs lying flatā¦dunno. They sure were grand.
Iāll share more next cook.
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Very interesting, and me and the Texas Crutch have a long history together. Iām assuming you had pretty good meat pull back from the bone tips with 2 hours foiled. 15 minutes was enough to set them, bones werenāt falling out ??
Itās bizzare, but Iāve had GREAT luck and MISERABLE luck with St. Louis @ 3-2-1.
Youāve GOT to love it, when you get a āringerā rack. They sound good to me. 
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NOW, you ARE getting into WITCHCRAFT !!!
Iāve never tried those two together, but now youāre making me want to. My current go to, is Apple/Hickory, but Iām still impressed you were able to get more smoke penetration (forward), without the bitterness. That is NO small feat, IMO.
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The Texas Crutch went too long. Again, I was cooking and doing my work, so not enough focus on the cooking part. Bone pullback, check. Bones falling out, check. These were over-tender.
Letās keep in context. Unlike many of the folks here (probably yourself included) my smoking experience is extremely limited. In fact, I got the Rec Tec pellet smoker in 2017 - which is when I found my first real success smoking meats. Thatās what Iām comparing it to. Donāt get me wrong, the pellet smoker does an incredible job. It indeed does smoke the meat. However, you know full well when youāve had ribs or whatever that have absorbed a ton of smoke but not too much - itās a certain flavor that lingers but isnāt offputting. Thatās what this was.
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Roger that. Iām starting to have better success with 3-1-1 even with St. Louis.
Yes I do, and I find that to be hard to get to some times. Youāre def. on the right track !!!
KEEP on SMOKING !!!, ā¦ urrrr, meats that is.
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