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.

 

[texas blues]

I'll definitely take some pics of the chicharrones. It will be nice to have some cracklins along with the ham. I'm doing mashed sweet potatoes and curry chickpeas for the side.

I made some chimichurri, and I also have some local spicy mambo sauce. That way there is a savory and a sweet/spicy sauce option.

 
I dunno' what the hell mambo sauce is.
 
What is it?

 

[The Hot Pepper]

mambo sauce is
 
stronger than penitentiary steel
 
it's plum sauce but on the real
 
it's what you add to seal the deal
 
when you wanna make love to meal
 
but tired of the mass appeal
 
of all the THPeeple.

 

[t0mato]

How poetic.

You stole a page right out of TB's book.

 

[The Hot Pepper]

Fuggg I tried to channel the TB but think I am missing the

 

[t0mato]

Last night I dreamt that I could lay down phat beats like that. Then a bottle Texas creek chipotle BBQ sauce descended from the heavens to bestow its ethereal powers upon me. I was powerless to resist.

 

[Guatemalan Insanity Pepper]

Last night I dreamt that I could lay down phat rhymes like that. Then a bottle Texas creek chipotle BBQ sauce descended from the heavens to bestow its ethereal powers upon me. I was powerless to resist.

FIFU    i tried hard to hear them beats too yo  
 
I'm jelly on the real   
mine doesn't arrive until tomorrow...  

 

[Guatemalan Insanity Pepper]

#Super-Rare-Texas-CreekMagicalSasquatchChipotleBBQ Sauce 
was not meant to interrupt the further explanation of this Mambo Sauce 
 
and MOAR pics  
 
 
 
 

 

[Thegreenchilemonster]

Update!

 

[The Hot Pepper]

https://www.youtube.com/watch?v=EK_LN3XEcnw

 

[t0mato]

At first glance I thought TGCM said mamba sauce, but alas....its mambo sauce.

 

[Thegreenchilemonster]

The chichorrones are cooking up.

 

[Thegreenchilemonster]

Dinner time! Chimi on the sliced ham, mambo on the pulled ham. Soooo F'ing tasty!!!

 

[t0mato]

Looks stellar.

How's the mambo?

 

[Thegreenchilemonster]

Looks stellar.

How's the mambo?

The mambo always kills it. Sweet and pleasantly spicy.

 

[Guatemalan Insanity Pepper]

Drooling 
   

 

[Thegreenchilemonster]

Some smokey and crispy cracklins...nom nom nom!

 

[Ashen]

mambo sauce is
 
stronger than penitentiary steel
 
it's plum sauce but on the real
 
it's what you add to seal the deal
 
when you wanna make love to meal
 
but tired of the mass appeal
 
of all the THPeeple.

Fake poetry!
False texambic bluesameter.

 

[tctenten]

Damn!!! You post alot of good shit...but that is definitely one of your top 3 for me.

 

[Thegreenchilemonster]

Damn!!! You post alot of good shit...but that is definitely one of your top 3 for me.

I really like the clean "porky" flavor of this fresh ham, compared to the cured ham I smoked last year. This ham took on just the right amount of smoke, but doesn't have that extra salinity from a cure, so it is much more friendly with sauces.

Fresh ham is the way to go IMHO! I got this 22lber for $37. That's a lot of good meat for the price.

 

[Thegreenchilemonster]

This ham makes killer leftovers!