 In honor of our friends in Kansas City, I'm gonna show you how to make some surf and turf ribs. Check it out. So we're gonna start out with a little bit of sriracha for our binder. Now it's time for the surf and turf part. I'm sure you're wondering how you're gonna make surf and turf ribs. Well, we're gonna use Dano's Blue Top and the Silver Top. That's the Primo and Seasoning. This one here, the Blue Top's made for fish. Sprinkle generously. Now we're gonna use the Primo. You can see it's got those black ingredients, black pepper, black sea salt, black garlic. There's nothing like it. I'll pat that in. Now we'll flip it over. Make sure you get these edges on the bottom side. All right, your ribs should look like that. Now let's go throw them on our smoker. Yes, we're smoking in the garage. We're gonna throw them on there at 250 degrees and give it about three hours. All right, it's been three hours. We're not wrapping them. We're not making them fall off the bone. We're gonna eat them just like that. Let's go inside. All right, here's how we're gonna do this. Flip it over so you can see the bones. And simply slice it out. Look at that. Nice and juicy. Now you can totally wrap these, throw them back on the smoker. Do whatever else you want to them and they'll fall off the bone in two more hours. But this is another way to do it, you guys. So let's give it a bite and see how it did. Mm, that combo with the seasoning and primo, you guys gotta try it. Seriously, I made the seasoning to be the seasoning. I made the primo to be the primo. We mixed it last week on a steak and it was phenomenal. This right here is pretty hard to beat. Give it a try for yourself. Let us know what you think. We'll see you next time, my friends. Keep sprinkling.