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.

Society fam — Episode 108 is moving up one day this week. We're going live TUESDAY, MAY 12 at 6PM PST (one day earlier than usual). This one's been building from conversations a lot of you have been having in here — the coconut briquette question, the "is Kingsford actually bad" question, the "what should I buy at Home Depot this Memorial Day" question. Title: The Charcoal Lie — What to Buy (and Avoid) This Memorial Day. What we're covering: - The four real charcoal categories (most folks only know two) - What's actually inside Kingsford in 2026 (not the 1985 version) - Why natural/hardwood briquettes are the most underrated category in BBQ - The lump variation problem and which brands actually deliver - The coconut wildcard — full segment on what it does, where it shines, where it doesn't - Matching the fuel to your cooker (kamado, kettle, drum, offset, direct heat) - A buying framework you can take to the hardware store this weekend Drop your Memorial Day cook plan in the comments — I'd love to hear what y'all are putting on the cookers. See you Tuesday. 🔗 The Charcoal Lie - What To Buy (And Avoid) This Memorial Day

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?

hi all

This is the full prep walkthrough. I'm covering: - What actually makes a rib "St. Louis" vs. a regular spare rib - Why Costco's trim job saves me a ton of time - My silver skin shortcut (no peeling required) - And the big one — going salt and pepper only after what we discovered in the direct heat ribs video Salt first, let it pull moisture, then come back with pepper. That's the move. Watch it here → https://youtu.be/yy7nNHAcOZM Now I want to hear from you all: 👉 Are you still running commercial rubs on your ribs, or have you gone simple? 👉 What's the one thing you've changed about your rib prep recently that made the biggest difference? Drop a comment below — let's talk it out. – Backyard SmokeMaster BBQ