Time to put the smoker through a more serious workout.
Dry rub applied to three racks of pork ribs and allowed to sit overnight in the fridge.
Ribs after smoking. Nice deep red smoke color. I smoked them a little too long and the thinner parts came out too dry. Oh well, I'll just have to practice some more.
Appetizers. Peanut-butter filled jalapeno pieces on left (learned these in Texas), and roasted asparagus wrapped in prosciutto with a light drizzling of white truffle oil.
Ribs, mac-and-cheese, collard+turnip greens, and a cold Shiner Bock.
Close up of the super cheesy (made from scratch) mac-n-cheese.
Attempted recreation of durian dessert from San Francisco. The durian wasn't blending very well, so I mixed in some coconut milk, too. Didn't taste quite the same, but it was good (to me anyway).