[Tommy Revolts]

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!

[Pollard]

Yup, I’m in Missouri and have plenty of hickory here on the property. Cherry too. After the first few hours, the meat has taken about all the smoke it can so I start mixing in oak since it lasts longer.

I actually prefer regular ribs but trimmed to St Louis style. Sometimes I buy them that way, sometimes I trim them myself. The dogs get most of the trimmings.

I suppose you’ve heard of smokingmeatforums.

Haven’t done beans yet but plan to. I do smoked salmon once in a while when I find salmon on sale. Smoked our spiral cut ham for Thanksgiving just to give it a bit more flavor and offset that sweet.

I’ve just about got the place fenced in and plan on getting a few small pasture type pigs. Then I’ll need to do a cold smoker setup for homemade bacon.

[combat_boots]

OK

I’ll bite. Can you share the beans recipe?

I loves me some outstanding bb.