About an hour ago, 7:20 am, eight sides of ribs went in the oven. The butcher refused to sell us the 12 side ordered arguing no one can eat that much. Christmas BBQ party to night with about 20 coming. Nothing says Santa like 100 meaty ribs, four chickens and a venison roast. Marinading that much was a bit of a puzzle but a 25 x 15 inch square Rubbermade storage box was just the thing. They swam in the fridge in orange juice, green onion, garlic, hot pepper, sweet pepper, limes, lemons, tinned guava, tinned pineapple, maple syrup, brown sugar, tomato sauce, hot sauce, liquid smoke all night long. Out at 1:30 pm or so and in goes the venison. Expect photos.

Later...at a little past the half way point around 11:30 am, they get a bath in the mops sauce.

At 1:30 pm the ribs, below, are just about done and eight sides can be stacked side by side.

After the ribs are our and carried over to the party room, the venison roast and thick chops, below covered in bacon, go into the oven. They will get 450° F for 15 minutes then down to 325° F. The ribs spent all six hours at a little under 250° F.