Weather is supposed to be rainy all weekend, so I thought I’d start early. Cherry rub chicken thighs:
On the Weber One touch:
St. Louis style ribs and Beef Plate ribs. I prefer baby backs, but St. Louis are a nice change once in awhile. Pork ribs are rubbed with a pecan rub, beef ribs are just salt and coarse ground pepper. You have to be careful not to over do it with beef ribs and seasoning because they shrink quite a bit and the seasoning can be overpowering.
I have to stagger the time of placement on the smoker because the beef ribs cook faster than the pork ribs.
Just about there.
Simple and delicious.
Cedar plank meatloaf folks, delish as always…
Imagine the cedar plank is soaked in water for a day prior? I see 350* and assume about 1.5 hours?
Rib roast with the ribs separated because they take longer to cook.
Hot and fast off the Weber OTG.
Roast is done.
Homemade shells and cheese off the smoker.
Dessert. Homemade apple crisp.
On the OTG. The crisp topping absorbs a nice smoke flavor.
Smoked Apple Crisp with Vanilla Ice Cream.
Ribs for later.
Those ribs look fantastic 
Looks like a fine meal!
Yummmmm! 
Nothing fancy, had a bon fire the other night and decided to grill some brats on the coals, didn’t even need to fire up the gas/charcoal grill…
Never even thought of doing this… damn that looks good!
Have ya tried corn on the cob cooked on coals?
I’m starting to think your stove doesn’t work.
I don’t cook indoors when it is 90+ degrees outside…don’t want to heat up the insides of my house, it’s at a comfortable 77 inside without my central air on…
One of our home raised chickens. 10 POUNDS!! more like a small turkey than a chicken. 4 hours on the rotisserie. My dad and godfather critiquing, lol
Outstanding sir!
Especially the dad and granddad part. 
Looks so good!
Are you raising Red Rangers or Cornish cross?