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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.
 
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I grilled late tonight, since the Mrs. was tied up with her job much later than normal.

Lamb rib chops, a branch of freshly cut rosemary from my garden, and a fresh squash fron my garden.


I rough chopped half of the rosemary, and put it in a bowl with some lime juice, EVOO, and S&P. I also trimmed the rib block to individual chops.


Smothered both sides of the lamb with the rosemary marinade, and hit it with some coarse salt.


Grilled the lamb and the squash


Served with some spicy/sweet baked beans enhanced with brown sugar, cane sugar, and a generous helping of inca drop powder.
 
Guatemalan Insanity Pepper said:
i think i just broke the like button  :rofl:
 
 
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GET AHOLD OF YOURSELF GIP
 
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My wife wanted to hit up this Argentine Churrascería, so naturally I was down for some prime cuts...also a break from the grill for the night.

We split a parrillada with asado de tira, bife de chorizo, entraña, mollejas, chorizos, chinchulines, and morcilla.


We smothered everything in the house chimi, as usual. I also crushed a tallboy of Quilmes with dinner, but no sense in taking a photo of a lager in a glass...
 
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