• Start a personal food blog, or, start a community food thread for all.

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.
 
Click to expand...
Guatemalan Insanity Pepper said:
Yum    :drooling:
 
I think i would have filled up on that Salsa criolla and some tortilla chips while waiting on the ribs :lol:     
 
love all the color on your platings  :drooling:  :drooling:  
 
 
 
 
:cheers: 
Click to expand...
I did nibble a bit on it. It's definitely going to go great on top of some rib meat, with melted manchego, and squeezed in between a couple of slices of pan casero for a rib sammie tommorrow!
 
You must log in or register to reply here.
Back
Top