That first smoke off the smoker, prepping the ribs (remove membrane, salt and leave overnight in the fridge, rub with South Carolina style mustard based bbq sauce, coat liberally with my meat rub), putting them on for about six hours and then coating with bbq sauce and searing intensely to caramelize the sauce. Bonus points if you know what those little strips of meat on the top shelf are FROM and what they are for.
Now this is Saturday living
Fracmeister
#3
No, there are five of us. And we will live on them
OK, I am smoking a huge pork butt tomorrow as well.
I just love to cook
anon24390425
#5
Backstrap
I bounce back and forth between KC and Memphis style for my ribs. But, my mouth is watering and I’m waiting for my invitation. 
Fracmeister
#7
Neither burnt ends nor back strap… when you remove the membrane from beneath the st louis styl ribs there is a flap of meat that most chefs trim because it will brun otherwise. I cook them and snack on them…
lfod14
#8
I’ll kill a whole town for some burnt ends! Hard to get around here! Next to NC so it’s pork everything, which I love… but wholy crap burnt ends! They single handedly got my wife from viewing BBQ from eh… to OMG GIVE ME MORE!
anon24390425
#9
Ones I’ve had didn’t have that meat unless I’m just concentrating on removing the silver skin.
Neat.
Do you make your own sauce?
Fracmeister
#11
A lot of them have that bit removed…the silver skin is something I usually remove for pork but not beef. I make my own rubs and sauces. Smoking with pecan today. Usually oak.
lfod14
#12
Sadly, while under the influence of complete stupidity, I sold my smoker last year. Convinced myself I didn’t use it enough. I’ve done a couple pork butts in my Weber kettle but comparing those to my ones in the smoker I don’t think the kettle can pull off a brisket. I gotta do something about that.
Fracmeister
#14
Here is how I finish them after they cook about six hours with the dry rub. Add the sauce then the magic happens
Meerkatsandy
#15
From now on, I will just have to inspect my ribs more carefully…although I do remember this piece of rib meat annoying me and complicating membrane-removal 
We will buy a kettle-type bbq this season, I hope we can do something decent with it. There is no way I can justify a kettle-type AND a smoker 
anon24390425
#16
You can still smoke meat in a kettle. It won’t be award winning, but it’ll be good back yard bbq.
Look up the charcoal snake method on YouTube.
People will usually use hickory or mesquite (don’t use much mesquite, it’s really aggressive) on beef and fruit woods or pecan on pork and poultry.
Meerkatsandy
#17
We just watched that snake charcoal method a few weeks ago 
Great, thanks for the tip We have an outdoor grill, but it’s good for just plain bbq, so we decided to up our game…
