you are listening to the Dan Patrick show on Fox Sports Radio.

Oh, it's been a spirited show. The final hour. We'll talk to Matt Liner,

on loan from Fox Fox Sports. He'll join us coming up here in a little bit.

Got Iowa against Michigan coming up this weekend.

What could go wrong? By the way, in case you're wondering, and I know you are,

what's on the trigger today, the meat lineup, the three to one barbecue baby back ribs.

I don't know what three to one means.

Paulie said he's going to eat three, then he's going to eat two, then he's going to eat one equals a half record.

Baked green chili mac and cheese baked cornbread with honey butter. Yes, Paulie.

I have three two one. Who has it better than we do? Nobody.

Okay, thank you. Three to one ribs, three hours directly on a smoker, a low smoke,

two hours wrapped in foil with liquid like apple juice, something like that to tenderize.

One hour back on the grill directly to get a little char on it. That's what I've heard about.

Okay, so I saw, I've seen all three stages now because Tyler, who is our chef,

was out there on the trigger grill now. So this is step one. We've already had step three, step two.

Now this is step one. And look at that.

He is taking the ribs off the triggers. We speak. I've cameras all over this place.

And so I keep an eye on everything. We run a tight ship here. Yes, Todd.

So to have that radiant time, he's been doing this. It's like what, five, five, 30 in the morning.

That's six hours to be radiant time. That's about that. Thank you, Todd. Good job by him.

Yes, fully. One of the best parts about having a smoker, the having the trigger is you can sit out

and act like you're monitoring the grill, the smoker with like a couple beers, you know, like a zip up.

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