Summer is in its final stretch, and football is almost back, which means the calendar is basically begging all of us to smoke something all day. Show us what you’re cooking in the Dead Meat Society Facebook group or tag us on Instagram.

Now, here’s what we’ve been cooking up all week…

First up, brisket had its moment, so we’re making the argument that it’s officially rib season. Plus, there’s a flat-top grill that’s challenging the Blackstone.

And for the recipes: Boursin Mashed Potatoes, Grilled Lobster Tail, and a Smoked S’mores Cheesecake for dessert.

Every week, we crown the DMS champion of BBQ. And there are only two ways to enter: 1) Submit a pic to the Dead Meat Society Facebook Group 2) Tag us on Instagram. If you aren’t sharing (and competing), what the hell are you waiting for?

And remember, the stakes have never been higher!

This week’s Smoke Show Champ is John Jelenic for wings that would vanish at any party. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Isaac Covert for steaks and zucchini, proof that the grill is for the whole plate. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Barry Vizena for smoked chicken done simply yet tastefully. Shared via the Dead Meat Society Facebook Group.

Have a Smoke Show submission? Stop wasting your time posting on all those other sites and share it with the Facebook group that gives a damn: Dead Meat Society. Or just tag us on Instagram.

That one story that will make you infinitely more interesting than your know-it-all brother-in-law. Seriously, wtf is that guy’s deal?

We gave brisket basically all our attention a few weeks back…

Matter of fact, everyone always seems to give brisket the bulk of their attention, don’t they?

But while the brisket boys spend their nights checking the flames instead of sleeping, the fun-loving rib crowd goes on in the daytime, having the best time making a meal that’s fun to both smoke and eat…

So today, it’s time to make the case for ribs. And not just any ribs… beef ribs.

The beef rib is bigger, meatier, and more forgiving than its pork cousin, and it happens to be built for exactly this stretch of the calendar.

Think about a nice long (but not too long) cook, cooler evenings, football on, and a cold one sweating beside you. You can smoke one all day and barely lift a finger.

Before summer is officially dead, we think it’s time for a rib run for inspiration...

Lucky for all of us, Food Republic just went and ranked the 14 best beef rib joints in the country, and now we know where to go to inform our own recipes.

But there are plenty more where that came from.

What’s the best beef rib closest to you?

And now…

A challenge for the Dead Meat Society: We all know that brisket hogs the spotlight for pitmasters like us, but the beef rib is the staple that carries us from Labor Day into the first cold snap.

Find the spot nearest you, taste the bar you are aiming for, then go home and chase it.

The great rib awakening begins here…

Like the memes you send back and forth in your group chat, except these won’t get you canceled. Oh, and lots more grill marks.

🥩 BALLPARK BEST: One MLB stadium was just crowned the best in America for food. Is it your team’s?

🥩 SALAD SAVE: The burger topping that may be able to rescue a sad pasta salad on the side.

🥩 LAZY LUXURY: A two-ingredient bacon and cheddar app that makes hosting easy while everyone’s waiting for the main course.

🥩 FRIED CROWN: Picanha smoked low and slow, then deep-fried, with mac and cheese croquettes on the side 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…

🥓 FLAT OUT: Weber’s got yet another flat-top griddle that new customers swear runs circles around the OG Blackstone. It’s called the Slate… technically, both Weber products, ever since Weber and Blackstone combined, but some internal competition has to be a good thing for us consumers, right?

🥓 SOCIAL GRILL: True Caliber’s new Rockwell grill is built to be the backyard’s centerpiece.

🥓 TOOL TRUTH: Meat mallet or meat tenderizer? They are not the same thing.

🥓 HULI TIME: The Hawaiian huli huli chicken tradition, all shoyu, ginger, and live fire 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

Like a Paula Deen cookbook, but with less butter and more BBQ sauce.

The creamiest side on the table.

Surf worthy of your turf.

Campfire nostalgia, smoked.

Have a recipe you want to share? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

A happy ending just for you.

That’s it for this week. If you make any of the recipes above, you’re legally obligated to share pics on the DMS Facebook Group or tag us on Instagram so we can feature them next week (sorry, we don’t make the rules).

And since the only thing that is better than grill marks and ice-cold beer is grill marks and ice-cold beer with a side of dad jokes, we’ll leave this right here…

Dead Meat Society Merch in the wild.

Pork tenderloin, DMS tongs… it can’t get any better. Thanks for the share, @insta_chef_bbq

The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…

It’s not just tools, it’s your grill station, dialed in.

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