I don't have any recipes written down, and don't document any cooks. It's all in my noggin, and I just wing it most of the time.
Did whole plate beef short ribs a couple nights ago.. fantastic results by keeping it simple, SPOG and heat with a little cherry wood. Scored the membrane and trimmed the silverskin/fat from topside, rubbed and put back in fridge till fire was ready. BBQ is simple, people make it complicated.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)