What's cooking for father's Day?

Looks like a great beginning. Kindly keep us posted on the rub.

Smoked beef ribs tonight. Father's Day smoke a day early. Used CS brisket rub and Maine Red Oak. Very nice!

Got a few chickens on the AQ brined and rubbed, smoking with lilac. Then going to toss some burgers on later.

Smoked 3 lb loin back rib racks yesterday since we celebrated early.

Lightly sprinkled with Lawry's Season Salt, light slather of mustard, heavily coated with a rub concoction I mixed up. Into a 250* smoker with 2 chunks of pecan wood. Passed the toothpick test at 3 hrs 45 min. Glazed them (4 parts sauce, 1 part honey, a few drops of tiger sauce...if you taste the heat you've added too much. Thx Ribdog.) and back into smoker to set the glaze...20 minutes.

Very very tasty. Cooked to perfect pull off the bone.