Smokin’ Ribs with the Director

These ribs were rubbed with a combination of Cookshack Spicy Chicken Rub and Famous Dave’s Rib Rub, and put in the fridge overnight, then smoked with a combination of hickory and mesquite wood at 225 degrees for 5.5 hours, then grilled on medium- high heat for 10 minutes fatty side down. Served with Famous Dave’s Rich and Sassy BBQ sauce punched up with Franks Hot Sauce


While Larry has been a best friend for over 30 years, he is a relative newby on the cooking scene. Fortunately for him, Julie is a great cook (especially desserts). But now that he has a smoker, he is the consumate meat lovers man. A nice compliment to Julie’s vegetarian preference. We’re lucky because we get to share a little bit of both.

Larry and Julie August