Steve M

Delicious!

He sounds like an amazing person. I'm sorry for your loss.

Cooked too much food? Not possible I much prefer st louis cut ribs to spareribs. They are pretty close to my favorite of baby backs. As far as the time goes, there could be a couple of things going on. Your temps could have been lower than measured. You could try calibrating the dome thermometer and your temperature probe to make sure they are accurate. My dome thermometer was just off a couple of degrees. It isn't unusual to measure two different temps when the cook is starting. After a couple of hours they typically get pretty close if you are keeping the top closed. Or it could be as @Pequod said and the grate probe was not over the foil and you were getting some direct temps on the probe. You can't argue with results though. They look like they turned out great.

I'm really liking theses kebobs. And your presentation is beautiful.

@Aussie Ora , the stromboli looks great. I am also interested in the ingredients.

Those plated shots are incredible. Really nice job!

I would also add that you knocked it out of the park. They look fantastic!

I have had ribs take 6 hours or more to get tender. I wouldn't sweat the time too much unless you are hungry.

Congrats!

That's a great start!

That looks great. Awesome job!

I will second Mackenzie's suggestion for a good instant read thermometer. I trust my thermopen above all else.

Personally, I love the coffee char. I use it for everything but a low and slow cook. You may need a rib rack if you want to do a bunch of racks at once. I get 3 uncut racks on my main grate but if you want to do many more on one grill, the rack comes in handy. Rotisserie kit? You may find you like rotisserie cooking a lot if you get it. It is my favorite way to do chicken. cold smoker and double drip pan are certainly optional. I get plenty of smoke on all of my cooks without the additional smoker but it does have some good uses if you want to smoke cheeses or something at very low temps. I started using foil for all of my indirect cooks and if I need something to catch a lot of drippings, I use a disposable foil pan. (I do have a double drip pan). I don't believe Dennis has added baking steel to his site yet. The baking stone looks like the deflector but is much different. Get it if you are planning on bread, pizzas, etc. I have the weed burner torch and it has served me well. I have a cyber q (vs the Digi Q) and love it for those long cooks. I like gadgets in general but I think it would be extremely useful in the beginning. A lot of folks would tell you to learn your grill first but I think it takes some of the frustration out of the learning process. I like easy.

Great looking brisket. You definitely get that nicer smoke ring running the cold smoker.

Gorgeous! A couple more steps and the real fun begins.

That is some tasty looking meatloaf.

Never even thought about pulled lamb before. Looks great.

Looks like a happy ending for everyone. Almost

And put the lump on a high shelf! You will most likely need it for a while. This looks like a bad one. Prayers to everyone in its path.

Now that the thought is in your head, I will place the over/under at 30 days. Don't fight it.

My last brisket was about 15 pounds and I started it at around 9 at night. It was late afternoon the next day before I was able to take it off and let it rest for a couple of hours. I wished I had started earlier. I was cooking at 225. Ribs are a good safe choice and gives you a chance to become acquainted. Plan on 4-6 hours or so to get them to your liking.

I hope the shipping companies come to their senses. I would hate to think about running out.

Great looking bread and pizza MacKenzie!

I liked that 23 terra blue so much I bought one myself! Congratulations, you will love cooking on it.

You're off to a killer start, can't wait to see the finished ribs.