Welcome!

**PaulstheRibList** · November 26, 2016, 04:26 PM

My daughter attends the local university, McNeese St, about 9,000 students. She's involved at the Baptist Collegiate Ministries on campus, and they have a no-cost lunch for students on Mondays, at 11 and Noon. Well, what @BishopofBBQ with a cool new smoker and vending trailer could pass up such and opportunity to treat the students to the #FreeMealoftheYear!

Ten Briskets
400 Chicken Legs
3 Pans of Smoked Beans...300 or so happy college students!

theRibShack crew got them all trimmed and dry brined a day and a half before, Saturday. I got up before church on Sunday, applied generous coats of Big Bad Beef Rub and put them on the Mixon

Here's the scene a couple of hours in. I gave them some spritzing with water along the way.

And a little further along in the later afternoon. Pretty!!!!

I'm doing some meat-side-up vs. fat-side-up on the new pit. Here is a meat-side-up sample. Looks nice!

We pulled them after dark, and put them in the CVAP for holding until it was time to leave in the morning. Ok, we got distracted with the darn beans, and were slow to check some of them for doneness...and a couple of them were overcooked. DARN! I cut short perfection on the main thing (brisket) to get a good 2nd thing in there (beans). Oh well. It will still taste great.

Monday morning we put the chicken on. Something around 400 legs, all with some salt and Cherry from Simply Marvelous. We were in a hurry, and I didn't get pic's. My apprentice was late, and that made things less fun. Here's a plate of chicken later in the afternoon

The students love it, of course. Here's the scene, when we finally had a break to take a pic. There were 2 sets of students, both this full.

And here is my lovely daughter, Hannah. She is incredible. I'm so proud.

Oh, and the oversmoked beans...they ate every bite of them!

And I got this rockin cool cutting board with a liberty eagle printed on it. Perfect for pictures of BBQ! (I held back 2 briskets to take pictures for the trailer and website that afternoon, but one of the helpers trimmed it, and it had too much fat and the pretty smoke ring was obscured. So, I carved up the briskets there at the photographer's house and they started making calls to friends so share it all out. #SuccessAnyway.)

**DWCowles** · November 26, 2016, 04:42 PM

Looks great Paul and great pics

**Danjohnston949** · November 26, 2016, 04:44 PM

PaulstheRibList, Good Looking BBQ! I surprised you didn't get Trampled Serving? OBTW Your Daughter is a Good Looking Kid it is obvious to Me She Must Favor Her Mother! 👍

😇

👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

**PaulstheRibList** · December 18, 2016, 10:32 PM

Another great #theRibList Day! So glad for friends to come by the house today and enjoy these spectacular prime, bone-in Beef Short Ribs, smoked over a pure wood fire on our new rig. The TV is a permanent part of Sunday Afternoon on theRibShack Rig, and all who came by today got to watch our beloved New Orleans Saints pull our a great win! Did I mention yet how glad I am God made cows? #LifeIsMoreFunOntheRibList #EachPhotoHasAStoryOnIt

Troy has seen several of the Pic's I posted on Facebook and asked more than once, "Put me on that list!" So I did!

Here's my friend Pastor Charles Robertson. His quote on Facebook when he got home, "When the Bishop of BBQ calls you drop everything and go. Thanks Pastor Paul Pettefer!"

I love these two guys! #FatherNSonOntheRibList

The kid on the left is our newest #theRibShackApprentice, and he is working great! The ladies are my best bud's daughter and friend, come to retrieve their barbecue fun!

The friend and his wife just had a baby, so of course they got moved to the front of #theRibList.

Yes, Prime, CAB, Bone-In Beef Short Ribs!!! These slice pics are so delicious. I feel like going out the fridge and getting some more leftovers.

We cooked one set of ribs as a plate, and here's the slice pic on the thickest part. The marbeling on these Prime puppies is so thick. Even when over rendered to about 210 degrees, they are full of delicious, perfect fat!

We cooked them at 260-200 for most of the 4-5 hours on the pit. It was great!

Here's the plate cut.

My new favorite place to take pic's is in front of the new smoker. What do you guys think?

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**PaulstheRibList** · December 19, 2016, 06:48 AM

Jerod Broussard man, when they get the offence and the defense at the same time...

Nate thanks, bro!

**gcdmd** · December 19, 2016, 12:07 PM

Congratulations on your success, Paul, and, especially, on your beautiful family. There's no greater treasure on earth than that.

**bellyrubbbq** · December 19, 2016, 12:34 PM

Paul, you are very inspirational keep up the good work and I wish you all the success you are looking for.

**Oakgrovebacon** · December 19, 2016, 07:42 PM

Amazing rig! Looks like you have all the bases covered. Good luck from IL.

**PaulstheRibList** · January 13, 2017, 10:40 PM

Like all good adventures, the Road Trip is a memory maker, a prover of one's mettle. And, in #theRibShack's case, a really great chance to make more friends!

One of my friends in all things ministry is a really cool dude, www.WillMancini.com. He is launching a new personal vision clarity process, www.lifeyounique.com, and in the process, hosted an intensive at his home outside Houston for about 20 participants. He asked me if I could launch Day 1 of the process with some Protein Based Memory Making - YesICan!!

Will, bye the way, is who gave me the handle @BishopofBBQ, so he has a special place in the story!

This is back in the 2nd week of December. I'd had the trailer for nearly 2 months, but we are very much still just getting started on outfitting it with all the details and the packing and organizing of ALL THE STUFF you need to be a roving pitmaster in chief. It took, like, forever to get all backed up. The time stamp on this pic is 11:14 pm. We were pulling out heading to Houston at 4:30 am, to beat the traffic and avoid that most-deadful situation of being behind schedule on a barbecue smoke.

Yes sir, that is a red truck pulling that red trailer!

I gave Will a couple of options, but let him know that if he wanted to make the most profound statement to his guests, I could recommend nothing as highly at Bone-In Beef Short Ribs! He agreed with my recommendation. We cooked all but 2 plates cut into individual bones. Here are some of them, generously coated in Big Bad Beef Rub. We cut them the day before and began the beloved dry-brine process, then Rubbed them up, with vegetable oil slather, right before they went on the pit.

Isn't this pretty! 24 individual bones of absolute barbecue decadence!

Being from Louisiana and all, I absolutely LOVE dishes made with the holy trinity of vegetables, Onion, Bell Pepper and Celery. We added poblano peppers and jalapenos as well. I would have added garlic, but, forgive me, forgot. The pans are absolutely stunning

I've decided to try making a bunch of the veggie mix, sauteeing them in my super-cool Louisiana jambalaya pot (small Video Here! https://youtu.be/tKNp6fOEs6c) so i'll have batches I can grab to make several servings of beans at different times. I love those beans! Thank you Meathead

All our cooks on the big Myron Mixon 72XC are done with wood. In this case, Oak, nice and seasoned, with a couple of Pecan pieces as well that sneaked onto our wood pile. Fires are soooooooooooccooooooooollllll!!!
Active Flame Stage on top of bed of great coals!

Awesome Coals stage! Cooking on a larger stickburner with a bigger fire is great - I can have an absolutely clean, blue smoke situation for THE ENTIRE COOK!!!! (If you recall any of my prior cooks on the Jambo, it's small size and insulated box mandates smaller fuel, meaning smaller splits, to keep an active fire and not over-spike temps - which means a shorter time between fire tendings, and some fire rescue's if you have to leave for an hour.)

After the meats were on, we busted out the Temporary RibShack Colors. We'll be flying them permanentaly with the artwork going on the side of the trailer in the next month or so. #SmokeRingsForever

The Myron Mixon 72XC uses a waterpan as the heat sync. That fire brings on a rolling boil and here it paints a memory of Picaco's Starry Night in the water!

As darkness descended, the Christmas Lights from the neighborhood joined in the fun! I left the Kindling Kracker and 4 pound hammer on the sidewalk and the participants joined in the fun!

We cooked the ribs at 250-275, and the first ones were done in about 4.5 hours. What do you think?

I'll bring us all inside the house to see the guests enjoying the meal in the next post.

#LifeIsMoreFunOntheRibList

**SMOG MAN** · January 13, 2017, 11:39 PM

Looks AWESOME!!! Thanks for keeping this threads fire burning, glad to hear you are having fun!

**GreenBBQ** · January 14, 2017, 05:18 AM

Jeez, This is an incredible story- well done... We are light years behind in Europe, or at least Germany...I haven't seen anything like this over here..Good luck to you...will be watching your posts.

**Henrik** · January 14, 2017, 05:43 AM

Those meats look awesome, great story, keep on spreading quality bbq to folks all over.

**PaulstheRibList** · January 29, 2017, 08:58 PM

Ok, I didn't get around to finishing the story of my Bone-In Beef Short Rib cook at my buddy Will's place in Houston in December, where all the food pics happened!

We cooked most of them cut, but 2 we cooked in the 3 bond plate, so we could get this picture...

We set up inside, and started cutting. Turkey was a huge hit!

And Sam got started cutting up some of the Short Ribs, for those who didn't want to take a whole one.

The best moment of the night might have been the host's son, taking a bite of a whole beef rib, then exclaiming, "This just changed my life!" I'll let you enjoy it in sequence:

Yep, they were good!

Sam agreed!

Here is the hose, Will, his son and I. We made Will a full-fledged member of theRibShack Crew, hat, tshirt and all!

#LifeIsMoreFunOntheRibList

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