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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.
 
I made some braised lamb shanks with orzo for dinner. I forgot to put the can of san marzano tomatoes in the pic, but you get the idea. Soooo good!
 

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I decided to smoke two racks of whole pork spare ribs. I did minimal trimming, but did remove some huge fat pieces that had no meat, and the silverskin/film on the back. S&P with paprika for the rub. I'm doing this one low and slow on Mesquite and Kingsford. I'm also going to do some molleja burnt ends, and make some sauce.
 

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Nice! That style it cool too, a meaty chop-like bonus at the end of the rib. But I usually cook em St. Lou and grill the tips, you can eat while cooking.
 
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