I ran the smoker one more time today before the holiday week ended for me--this time, beef ribs. I've tried smoking them before, and was always disappointed as the ribs I could find had very little meat on them. I finally found that Restaurant Depot is a good source of big plate ribs. The four-rib plates weigh almost 4 lbs.
These were coated with a thin layer of tobasco sauce as a binder for the rub, followed by some kosher salt as a dry brine, then Mixon's short rib rub recipe, applied generously. I smoked them with oak (mostly) and a bit of mesquite. Once they go on, they don't require much attention, only in the last couple of hours did I mist them periodically with beef broth. Total cook time was 8 hours, with the smoker starting out at 225, and gradually increasing to about 310F.
They turned out great, finally everything I wanted in a beef rib. And even after cooking, they're huge.
Since I had the fire pit burning most of the day, I also tried something from the Playing with Fire cookbook I received for Christmas. I tossed a butternut squash directly on the coals. After turning it every 10 minutes for an hour, it was done, and while it was a charred blackened mess on the outside, the squash on the inside was wonderful. I scooped it out, mixed in a little butter and some freshly grated nutmeg, and it was a great, fire-roasted side dish.