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oh hell no. Them old black guys from GA make the best ribs in the world. A lot of them lived in FL and had roadside smoker stands. Best greens too.

I just built an offset smoker last year and I’ve got fall off the bone ribs down pat. Boston Butt too but that takes a long time. 10-12 hours. I want to do a brisket but a whole brisket is not a cheap piece of meat. $50-60 and it takes 12-14 hours.

Don't mean to burst your bubble but I grew up in KC and learned to make the best baby back ribs you will ever have.

The key is in the quality of the meat, patience, and smoking them bad boys with Hickory. When finished, sauce is the boss.

My BBQ baked beans are through the roof with bacon and molasses and my greens are top notch, using smoked turkey leg instead of ham hocks.

You haven't had bbq ribs until you've tried mine.

Smoke On!

Boston Butt too but that takes a long time. 10-12 hours. I want to do a brisket but a whole brisket is not a cheap piece of meat. $50-60 and it takes 12-14 hours.
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We smoke until ready for bed for brisket and shoulder. Then wrap the meat (You can cut the brisket in 2-3 pieces)tightly in foil. In summer, we leave it in the stoked smoker, which retains heat for several hours. In cooler weather, we put it in the oven at 200F overnight on a foil covered sheet pan. The butt shreds and the brisket (mostly) slices and both are really tender. The long smoke gives a lot of flavor, so wrapping and finishing in the oven doesn’t sacrifice any taste.

Letting it go overnight also means I have more energy the next morning to portion and package. Otherwise, it’s a looooooooooooong day.

I watch for sales and freeze everything until I have a smoker full. I package portions and freeze the pulled pork and brisket and we then enjoy it over time. Only the two of us, so a full shoulder and a full brisket last a long time, even with shrinkage.

Last shoulder was .99/pound. Can’t recall the brisket price....I’m on the hunt for one, though, as we ate the last pound a few nights ago.

Usually smoke ribs along with the brisket and pork, since the ribs don’t take as long and we have some of those the same day.