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My wife and I were having a few friends over for dinner, and we were also wanting to vacuum pack some meat to put in the freezer so we can reheat for dinner on a weeknight when we get home late from work or are too tired to make something. So, I had three packages of St. Louis cut ribs from Costco, and each package had 3 racks inside for a total of 9 rib racks. I didn't take as many photos as I should have, but it turned out great. I'll post what I have at the end if I can figure out how to do it. I used the BBQ with Franklin rib rub, very simple. 2 parts pepper to 1 part salt, throw in some granulated garlic and granulated onion, some chili powder, and paprika. I prepped all the ribs, the Kamado was chugging along at 250 degrees, so I put 8 racks in the rib rack, and laid the 9th on top of all of them. After two hours I foiled them with just a spritz of apple cider vinegar and left them there for 2 more hours. I could have pulled them earlier, some of the ribs were overcooked where the bones fell out of the meat. However, others were just right. I also made a chipotle BBQ sauce that was really quite tasty. My wife and I are on a Whole30 diet right now for the month of July and so this BBQ sauce doesn't have the usual suspects of Ketchup or sugar. Instead it's a sweet maui onion, minced garlic, tomato paste and crushed tomatoes, homemade date paste, ground ginger, nutmeg, fish sauce, lime juice, coconut aminos, liquid smoke, dijon mustard, white wine vinegar, balsamic vinegar, and some chipotle peppers (I might have forgotten an ingredient or two). I wasn't expecting it to taste as good as other BBQ sauces but I was extremely surprised at how good it was. It might become our go to recipe. We originally got the recipe here: http://thehealthyfoodie.com/smoky-hot-bbq-sauce/ I cut all the ribs down and after dinner we vacuum packed the rest to put in the freezer. One other thing I should mention. I normally clean the grill using grill floss and grill wizard. However, I bought The Ringer to clean my cast iron. It's a stainless steel chainmail that helps scrub off all the grit. It's work great for that, but I also used it to clean the rib rack after using it, since I know you should only used stainless steel on stainless steel. It worked great. It's easy to clean up after. I remember getting my Grill Wizard and Grill Floss based on recommendations from this forum, so I thought it might help someone else to hear of the Ringer too. I don't know the owner of The Ringer, and I don't own stock, I just liked the product after I bought it. Here's a link to Amazon to learn more: http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG Anyway, I'll try to add the few photos I did remember to take during the whole process. Here's the ribs right when I put them on and was about to close the lid. I did use peach wood. I just finished wrapping them to go for another two hours. After eating here's the pile of vacuum packed ribs. Here's a few jars of the homemade BBQ sauce. It was good. Here's a photo of The Ringer

Click on the green up arrow in the bottom right corner of his post. The counter says "1" now; that would be me. I did also order one.

Still not sure what to call these other than delicious.... Banana wrapped in bacon cooked low and slo for 3 hours, and placed in a twinkie with crunchy peanut butter and bittersweet chocolate. Back on the KK for 5 minutes to melt.

I am sorry guys but I have to tell you you are both wrong. It is actually diced up vidalia onion in a root beer bbq sauce. My wife and I both feel that pineapple could be interesting. Maybe next time.