Made dry rubs for 5 full racks of ribs and pork shoulder. Firing up Big Green Egg today for Mothers Day BBQ.

Ready for dry rub.

Rubbed. Time to get Big Green Egg smoking.

Even the little Big Green Egg is working today.

Channeling Mike Rock “Fat cap up.”

They fit! Five racks on Big Green Egg! See ya in a couple hours.

Double Big Green Egg style.

The temperature shock introduced by a cold plate setter entering the Big Green Egg takes patience to manage.

A short break from all the pork. ☕️

Pulled. Wrapped in foil for rest.

Finished ribs. Lets eat!

Sauce reheated from Mike Rock!

For those keeping track of my grilling today, the pork shoulder is still on the Big Green Egg. Currently 165 temp.