TheGreenChileMonster Fires Up The Weber Smokey Mountain

I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done.

Rib blocks untrimmed


Rib blocks trimmed of the silverskin, and excess fat.


Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.

 

[Thegreenchilemonster]

You should get a smoker, man! For $299 you could get an 18" Weber Smokey Mountain. Definitely worth the extra $32 IMHO. It doubles very well as a grill, plus the temperature control is very precise.

 

[Thegreenchilemonster]

(I need my burnt ends porn fix! lol)

Sorry for no final plating pics, I crushed a huge plate of ribs, and molleja burnt ends, while drinking a triple IPA, then completely spaced taking the plating pics. I made a delicious honey, mustard, and rocoto sauce that I slathered all over the ribs. It came out really damn tasty.

 

[Malarky]

Just read this whole thread, I wish Photobucket wouldn't have juked the first half though. I need to get a smoker, been eyeballing this one at Walmart for 268 bucks!

the 18" SmokeyMountain is "on sale" at Target HERE
free shipping and 5% off with their card and get a $40 giftcard right now
 
i should get one too but i know nothing about low and slow

 

[MikeUSMC]

i should get one too but i know nothing about low and slow

It's never too late to learn, Malarky!

 

[Thegreenchilemonster]

I'm going to be firing up the Weber later on today. I started this mornung with this beautiful leg of New Zealand lamb. I deboned it, keeping the shank and the main bone separate. I then marinated this leg of lamb with chimichurri. I plan on leaving it marinating all day, then throw it on the grill tonight for an epic dinner.

 

[Sinn]

I made a tasty salsa criolla to accompany the ribs. Very easy to make. Diced peppers, onions, and tomatoes. Splash of fresh squeezed lime/lemon, vinegar, EVOO, and S&P.



I saran wrapped the salsa criolla and dropped it in the fridge til the rins are done this evening. Salsa criolla tastes much better cold, especially in the Summer. Plus, all of the flavors get to meld a bit.

this looks very good what are the small orange peppers?


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[Thegreenchilemonster]

this looks very good what are the small orange peppers?


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Those are aji amarillos.

 

[Thegreenchilemonster]

I threw some ribs on the smoker at 11 AM. S&P with paprika for the rub. I'll be making my rocoto mustard rib sauce to slather all over the ribs in a few hours. I also cut up some polish sausages to smoke as well. They are already cooked, so I'll chuck a log of apple on the smoker, and throw this tray on for an hour or so.

 

[t0mato]

Noice!

 

[Thegreenchilemonster]

The sweet rocoto mustard sauce is now applied. I just wrapped this ribs, and put them back in for another hour or so.

The polish sausage is getting a nice helping of smoke right now as well.

 

[MikeUSMC]

Lookin' good, dude!

 

[Thegreenchilemonster]

Ribs...and polish sausage.

 

[t0mato]

Phluck yeah!!!!

I can't wait to BBQ again. Thanks for the inspiration!

 

[The Hot Pepper]

Phluck yeah!!!!

I can't wait to BBQ again. Thanks for the inspiration!

 
Few more days!

 

[Thegreenchilemonster]

Phluck yeah!!!!

I can't wait to BBQ again. Thanks for the inspiration!

It was finger licking good!

 

[MikeUSMC]

Plate looks killer, TGCM! Great job, like always

 

[Thegreenchilemonster]

Blocks of beef dinos on the Weber today. I trimmed all of the excess fat, silverskin, sinew, etc. S&P, with one chimney of weber charcoal, and several apple logs.

 

[t0mato]

Oh yeah!!!!

 

[Thegreenchilemonster]

I just wrapped these with a texas crutch and a pool of beef stock. The bark has formed well, so time to keep the dinos moist!

 

[t0mato]

You making any salsa criolla?