I have nothing but sewing to do today… ifn I had someone over to cook for me hint hint lmao… 
Sounds fun Sd… and you need a lot of that 
Hope you guys have a good time! 
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Let’s see. Butter, brown sugar, honey. Either that’s some kind of homemade fly attractant or there are a couple racks of ribs about to take a trip to braising town.
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Hehe, last 15 minutes, firming up, doing sides now …
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That looks like perfection SthrnMixer!
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Nothing fancy, nothing new, just simply, the tried and true.
Hope you guys are having a great July 4th.
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I’d doing up some chicken and squash with fried okra and some green tomatos!!
Pix later!!
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Shrimp on the barbie today😋
Marinaded some veggies in Italian dressing. Squash, mushrooms, and cherry tomatoes. I got some zucchini also but my wife didn’t slice it up, she thought it was cucumber 
Marinaded the Shrimp in Pepper lemon garlic then some Old Bay seasoning;
Cooked the veggies first on the Weber, had a couple flare ups (due to them burgers last week😲
Then the shrimp only about 4-5 minutes each side,
Yummy😋
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I originally bought the Pork belly for curing and streaky bacon, but when I looked at it this morning it looked as if it would end up to small and thin after the ribs were removed, although it was just over 3 kg in weight. So decided to use it for a rack of ribs and some rib tips.
Needed quite a bit of trimming as what would have been usable for bacon, I didn’t fancy it for the ribs. After trimming I was left with a rack just over 1.5kg and rib tips close to 0.85kg
After applying a homemade rub, put them on the Smokefire on Smokeboost for 90 minutes, then turned it up to 240F for another 3 hours. I coated the tips in Sweet Baby Rays Honey Sauce and wrapped the ribs which I applied 2 tbsp of Brown Sugar a few sticks of butter and honey from my neighbours apiary. I put them all back on the grill for a further 75 minutes
Unwrapped the ribs and applied some Bulls Eye Smoky Bacon Sauce. The rib tips were showing 205F IT and the ribs had a good bend on them, so took them off then
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Nice smoke ring and very juicy and full of flavour on tips and ribs and a really good bark on the tips. If I can improve my butchery skills, will buy a full pork belly again to do my own ribs in future, as there was far more meat on the ribs, than what I normally get from butchers pre-cut
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Did you make a decision on whether to get a pellet grill?
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Haven’t made the move yet, while smokin’ on the WSM.
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Bought this to go with the new deck I built this year.
They turned pretty good smoking for 2 hours and reverse searing them.
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???
Guessing… Sear them after they’ve gone “low and slow”?
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