Hey Society, I just received confirmation that my Smart Ring is on the way..... I will have the opportunity to try it out before it is made available for sale in the US later this summer. I'm excited to see how it compares to more established smart cooking controllers like Spider Grills' Venom controller and I will share my observations with y'all. In the meantime, here's one of Weber's videos that explains how to setup the Smart Ring with charcoal.

While there's probably a lot of cookbooks out there I enjoy the fact that hey grill hey have included there rub recipes in the cookbooks. Does anyone else know of a YouTuber or restaurant that gives out there rub recipe?

I just discovered this channel today. His background is super interesting. Anybody else heard of him?https://youtu.be/ATBh7LeFDLY?si=llg863MAfvExG_r4

Here are some pictures of blue hog lump charcoal. I got some to try and was unimpressed by the amount of charcoal that was smaller then a briquet. It could possibly be me not being used to lump charcoal size as this was my first bag of lump.

Hey Society! 🔥 Wednesday's episode is going to save some of you from a frustrating cook. Beef ribs are one of the most misunderstood things in backyard BBQ — not because they're complicated, but because most people don't realize they're working with completely different cuts. Back ribs, plate ribs, and chuck short ribs all behave differently on the pit, and if you're treating them the same you're working against yourself. This Wednesday at 6 PM PST we're breaking all three down — the anatomy, the buying guide, the cook approach, and the five mistakes I see people make over and over. Episode 107 | Stop Ruining Beef Ribs: Back vs. Plate vs. Chuck Ribs Explained 🔴 Set your reminder: https://youtube.com/live/vBFQZOSw4Eo?feature=share Drop a comment below — which of the three cuts have you cooked the most? And if you've had a beef rib cook go sideways, tell me what happened. Let's talk about it before the show. 👇