Here's my July T-Down entry. I did all these from 1 rack of ribs except for the riblets, I had the butcher saw them off of another slab. The satays and empenadas are from the flap of meat from the underside which I smoked in my house rub that I make. I basically cut up the slab and marinated in seperate ingredients and smoked them. I smoked the flap of meat untill 100* roughly and then cut in half, took one half and foiled untill it pulled, took the other half and cut up for the satay's. I also wanted to do the satay's more traditional so I made a little grill. I was able to pick up the grill with with my inferno gloves and just move it around so I wouldn't get hot spots, worked out great. The empenadas are from whoomp bisquits, I made them and lat them get some smokey goodness and then seared them in the george forman to get that cross hatch pattern. I might have forgotton a few ingredients in the pics, anyways I hope you enjoy it.