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 making any salsa criolla?

No man, chimi with aji arnaucho, and scalloped potatoes.

 

[t0mato]

Cool....cool.

The color on your salsa is always amazing.

Along with pretty much everything else you cook.

 

[Thegreenchilemonster]

Time to rest...the probe slid in that block with absolutely no resistance

 

[Walchit]

Geez!

 

[Walchit]

And what's a Texas crutch?

 

[t0mato]

And what's a Texas crutch?

It's a BBQ technique of wrapping the meat you are cooking with foil and then adding a little bit of liquid. The meat continues cooking through the "dreaded" stall that is caused by evaporative cooling (or sweating...meat essentially sweats when it cooks). The Texas crutch can make a large pork shoulder that could take over 14 hours to cook only take about 8 or 9 hours. It's very popular among competition bbq'ers where there are strict time constraints.

 

[Walchit]

I grill these pork loins sometimes and after they get to looking good on the outside I wrap them in foil and finish in the oven. They turn out really good. I don't eat rare pork either so allot of guys on here might say it was over cooked lol

 

[Thegreenchilemonster]

I'm firing up the Weber right now. I'm smoking a whole fresh ham today. Low and slow.

 

[tctenten]

Nice. On my to - do list. Will be watching the process.

 

[MikeUSMC]

Oh hellllllllllllllllllz yes, TGCM! That's gonna be awesome! Can't wait to watch this thing play out

 

[Thegreenchilemonster]

Nice. On my to - do list. Will be watching the process.

I didn't do any brining with it, but I did inject it with a liquid mixture of brown sugar, salt, and aji amarillo powder.

I did the crosshatches deep, so that my rub actually flavors the meat on the skin side of the ham. The rub is salt, pepper, garlic powder, aji limo powder, 5 spice, madras curry powder, and paprika.

 

[Thegreenchilemonster]

Man, this ham smells so freaking delicious right now! I'm wrapping it in foil, and going to let it get to keep cooking til 190, then wrap it in towels, and throw it in the cooler tik my wife gets off of work.

When I'm cutting it up, I plan on making chicharrones with the skin and attached fat

 

[Guatemalan Insanity Pepper]

 
 
Drool     

 

[Thegreenchilemonster]

 
 
Drool     

Indeed!

Man, it smells like delicious smoked bacon in my back and front yard. I got back from the brewery a half hour ago, and as soon as I got out of my car I could already smell it. Nom nom nom!

 

[texas blues]

I don't care about the ham.
 
You had me at chicharrones.
 
Makem' hot.
 
But not too hot.
 
I want to taste that pork fat goodnessess por favor.
 
 
 
 

 

[MikeUSMC]

You had me at chicharrones 

^ THIS!

WE NEED CHICHARRONES PICS!

 

[Masher]

Damn!!!....you have created a masterpiece.

Looks great!!

 

[Thegreenchilemonster]

^ THIS!

WE NEED CHICHARRONES PICS!

I'll definitely take some pics of the chicharrones. It will be nice to have some cracklins along with the ham. I'm doing mashed sweet potatoes and curry chickpeas for the side.

I made some chimichurri, and I also have some local spicy mambo sauce. That way there is a savory and a sweet/spicy sauce option.

 

[Thegreenchilemonster]

Damn!!!....you have created a masterpiece.

Looks great!!

Thanks man! I'll be updating with pics in an hour or so.

 

[Thegreenchilemonster]

Pulled off the smoker, wrapped in a towel...it's only a matter of time!