Independence Day Grillables

What do you folks have cookin?

Brisket from a local cow went on the grill/smoker at 9am after a 24hr dry brine. Up to 145. I have good feelings about this one.

I have a single rack of pork ribs, apparently this pig has some spares... They have been slow cooking in the oven at 200° with a special mix of Worcester sauce and a custom dry rub. They will hang in there for 4 hours then get finished on the grill.
Finished them with a nice glaze.

KC Masterpiece said:

What do you folks have cookin?

Brisket from a local cow went on the grill/smoker at 9am after a 24hr dry brine. Up to 145. I have good feelings about this one.

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Is this where you take your forum name? I’ve eaten KC Masterpiece bbq a few times when visiting in KC.