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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 wonder if you go into PB if you can download your old photos still. I lost a few of my older ones off a storage drive that crapped out on me a couple years ago. I think the only digital copies are on PB . I will investigate and report back
 
Ashen said:
I wonder if you go into PB if you can download your old photos still.
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Mine are hit or miss. Some, I keep getting that "you need to upgrade" pic, and others I can save back to my camera roll on my phone

I can't see any rhyme or reason behind which ones I'm still "allowed" to see :shrug:
 
Rib shot from the other night. I can post landscapes again, thanks to the extreme membership.
 

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I started with this 15 lb. packer brisket last night. I trimmed it up, the usual way. I follow Franklin from Franklin's BBQ's trimming technique. Salt and pepper only for the rub. Apple wood and Royal Oak. I put it on the smoker at 1 AM, set my vents, and woke up to this. The brisket is already a bit past the stall, amd looking suuuuper good! I woke up at 5, just to check temps, and add a block of apple. Surprisingly the temp only dropped 20 degrees between 1AM and 9AM.
 

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t0mato said:
How did you cook your potatoes on the wsm? I just threw a couple on my Weber for hell of it and thought about how great yours looked.
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I poke holes in them with a fork, rub on some EVOO, sprinkle them with salt, and wrap them in foil. I put them on the charcoal ring on the bottom of the kettle while smoking, or I add them in the perimeter of the grill while grilling. I rotate them every 10-15 minutes for even cooking.
 
loving that.. are you going to hit that chicken with some   salmuera  as it is cooking?  I have a bunch of chicken thighs I am about to drop on the grill and I am going to be test driving some Salmuera  on them as I have tons of fresh oregano and golden thyme at the moment. :) 
 
 
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