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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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Baba ganoush.
 

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Thegreenchilemonster said:
Soooo good. I made sure to fire grill the naan, to get a perfect crunchy texture for the bana ganoush.
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Naan not pita?

Killer eats. Love some baba!
 
The Hot Pepper said:
Naan not pita?

Killer eats. Love some baba!
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Thanks! Twas some giant pitas fire roasted on my grill. I used the general naan term, because they were giant breads from that region. The fire roasted aji amarillo added just the right flavor/kick. Dat baba do!!!
 
I've got the weber fired up. Time to make una parrillada Argentina!

First step is the sauce, chimichurri in this case.

I made a half gallon batch, since it lasts forever in the fridge, and I eat it with anything grilled anyway. I chucked in a super minced fresh rocoto, and a few mini rocotos from my garden, for some added flavor/kick.

I forgot to put the oregano in the pic, but you know what that looks like.
 

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The meat is prepped. Entraña, tira de asado, mollejas, y chorizo Argentino.

I had my Argentine butcher cut the ribs to about 1 inch thickness. They make the chorizo at the butcher shop, and they are suuuuper authentic, and delicious. The mollejas(sweetbreads), are the ones found near the heart of the cow, which are the best tasting ones. The sweetbreads found by the neck of the cow taste like shit compared to the ones by the heart. I picked up the whole centro de entraña, which was like 2.5 lbs.

I can already feel the meat sweats coming on!
 

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