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**bbqLuv** · September 12, 2025, 08:35 PM

Baby Back Ribs cut into thirds and seasoned three ways:
Homemade SPG with paprika and Pumpkin Spice
Traeger Pork and Poultry Rub with added pumpkin spice
Traeger Pork and Poultry Rub

This was a no wrap cook at 300*F, spritz every 30 minutes.
Total cook time was a punch over 3 hours. I think this was the first time I did a no wrap rib cook.

The two judges and I gave all three high marks.
The pumpkin spice seasoning was in the background and added a hint if earthy flavors.

It was a joy to make my own rub.

**Elton's BBQ** · September 13, 2025, 02:50 AM

Had chickenwings on the kettle yesterday..

**Henrik** · September 13, 2025, 04:42 AM

Smoking beef cheeks on the PK300 today, because…why not? Using salt, 16 mesh black pepper. If it ain’t broken, don’t fix it. I’m using cherry wood chunks for smoke flavor.

Lucky me found trimmed (!) beef cheeks at Costco, so I bought two large bags.

Getting that straight snake started:

Putting the beef cheeks on the grates:

And 1.5 hours into the cook:

**Purc** · September 13, 2025, 01:36 PM

Beef ribs dry brined with Meat Church's Blanco rub on the Bronco over Cowboy Briquets and post oak while watching GA Tech v Clemson and then GA v Tenn on a hot late summer day.

**mrteddyprincess** · September 13, 2025, 05:52 PM

Portobello, watermelon, bell peppers, lobster tail, gulf shrimp, sea bass.

**Donw** · September 13, 2025, 06:02 PM

Some of my kids came home this weekend because their kids are now away at college. I took them down to the dock today and purchased some seafood for a seafood paella. Usually use my Santa Maria grill but decided to give it a twirl using my SnS.

**Bluetail66213** · September 13, 2025, 07:35 PM

And of course, let's follow lamb up with a reduced for quick sale flank steak, cooked rare and sliced thin. Just Olive oil, adolfs meat tenderizer, and an all purpose PSG rub. So easy and so quick. Add cheap and you're all set.

**SheilaAnn** · September 13, 2025, 10:08 PM

And speaking of flank steak….. creamy polenta, ‘shrooms and sautéed spinach.

**Spinaker** · September 14, 2025, 11:43 AM

Oak & Cherry smoke & pork fat is unrivaled.

**Elton's BBQ** · September 14, 2025, 12:32 PM

SousVide Salmon at 50 c x 20min seared with a small gasburner.. Served with potatoes and cucumbersalad.

**Finster** · September 14, 2025, 04:11 PM

It's been awhile since I posted.
chicken and sausage gumbo to enjoy with football..

**Skip** · September 14, 2025, 05:31 PM

Salmon on the MAK Pellet Grill tonight. I used Matt Pitman's method, Grill at 275* until Salmon reaches 140*. Served with String Bean Wild/ Rice Medley, Cantaloupe, and Caprese Salad.

**gboss** · September 14, 2025, 06:04 PM

Made a nice summer supper.

Bone in ribeye from the freezer. Sous vide and then seared on cast iron.

Miso glazed roasted fairy tale eggplant.

Fresh lima beans, onion, garlic, sautéed in butter.
Jersey corn on the cob.

Bonus photos: while visiting a friend last week, American wagyu strip steaks, Brussels. Bbq lamb shoulder, eggs, asparagus.

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