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  1. Been a while since we've had a BBQ thread. Last night I put a 13# brisket on the pit, and today, added 4 racks of St. Louis style ribs. Key to the ribs was, I got a tip from a buddy, NorthTexasHorn, to add Whataburger Honey Butter to the final step of the ribs. I must say-AWESOME! I still used the Salt Lick Garlic Rub on the ribs. Nice mix of spice to sweetness. Here are the pictures. Weather last night was mid 40s, calm, a bit of rain on and off. I was out in the pit with the dog, a bit of Austin's KOKE FM streaming, some Willet Rye in the glass, and a nice Cuban cigar to keep

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