Inaugural cook

[David Parrish]

Those ribs look pretty fantastic. Tell us how jealous we should be.

[Jerod Broussard]

Be 1.5 hours for that.

[Jerod Broussard]

Had to try some.

[Breadhead]

Well... How did your taste buds like it?

[Jerod Broussard]

Breadhead the sauce is really good. Of course for me, even the cheapest red sauce on ribs is fine.

[Jerod Broussard]

Patience.....indirect sauce time.

[Jerod Broussard]

Looking good off the end.

[JPP]

NICE shot!

[RonB]

It looks like the 26 incher might be a keeper Jerod Broussard . Great looking ribs.

[jharner]

Congrats on the new cooker, looks you have done a great job.

[PaulstheRibList]

Yes!!!!

[Jerod Broussard]

Thanks guys. Good dry run. It was dry until I remembered water in the reservoir.

[Reds Fan 5]

@jerrodbroussard, I need to replace my 22". Considering upgrading to 26". Worth the extra $100? Already have Slow n Sear with the 22.

[Jerod Broussard]

Oh yeah. I'm still going to put some clamps on my lid. It moves a little more than I like. The lid holding system is AWESOME! I can't wait to grill for a large group. Gonna put both SnS's on each side and let 'er rip. The lid weighs 12 pounds!!

[Reds Fan 5]

Thanks, @jerrodbroussard. The extra real estate will be nice. A lid system that isn't trying to catch a tiny hook on the edge of the grill will be nice. Great looking rib cook!

[Huskee]

The 26 is a wonderful grill. So is the 22, but the extra space is so handy. It's a king size bed compared to a full.

[DWCowles]

If you keep this up Jerod Broussard I might have to change your title to "Rib King"

[Huskee]

Who is the current rib king? I think it's Paul from PaulsTheRibList.

[DWCowles]

Yes Paul holds the title "Rib King" for now

[Jerod Broussard]

Paul cooks more ribs in a week than I will cook over the next 10 years.

[Danjohnston949]

Jerod Broussard, Beautiful Ribs Jerod! I tried to "Like" Your Pics's but I am Not Authrized? Jerod, I like the Weber Roast/Turkey Rack inverted for a Rib Rack on my 22 1/2" Weber and S 'n S! You might be able to use Two of Them on Your Ranch Kettle! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Jerod Broussard]

Interesting.

[ecowper]

Good looking ribs Jerod Broussard! Next time give me a little advance notice so I can show up on time for dinner.

[Jerod Broussard]

Good looking ribs Jerod Broussard! Next time give me a little advance notice so I can show up on time for dinner.

First post on this thread was at 1154 CST
Ribs on the plate at 1920 CST

https://www.google.com/flights/#search;f=SEA;t=SHV;d=2016-08-11;r=2016-08-15;q=seattle+to+louisiana+flight

Plus a one hour drive from Shreveport to my house.

PLENTY time to get here in time.

[ecowper]

Feisty today

[Jerod Broussard]

Just working on the logistics of something like that actually occurring within reason.....

[JPP]

Soooo.... you not gonna cook ribs in that PBC 'o yours anymore??

[Jerod Broussard]

Depends on the amount. But it sure is nice to have more options.

[JeffJ]

That's a great inaugural cook. I got my 26 just a few months ago and loaded it up for its inaugural cook (with the SnS). The capacity is really nice and it's amazing how much heavier the lid is than the lid for the 22.