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.

 

[The Hot Pepper]

Order criolla here it's like all red onions crap. Looks awesome​.

 

[hogleg]

There is so much awesome going on here!!         

 

[Thegreenchilemonster]

Order criolla here it's like all red onions crap. Looks awesome​.

Peruvian salsa criolla is just straight up onions julienne with citrus, aji, vinegar, EVOO, and S&P. Occasionally they also use tomatoes.

Argentine style salsa criolla is minced onions, tomatoes, and bell peppers. I also threw in some aji amarillo in mine, because of the heat and flavor. They don't use aji amarillos in salsa criolla in Argentina.

 

[The Hot Pepper]

Screw traditional lol

 

[Thegreenchilemonster]

Chimichurri casero.

Fresh Oregano from my garden, fresh parsley, garlic, home made pimenton (I forgot to include it in the pic), vinegar, olive oil, and S&P.

 

[Thegreenchilemonster]

Four hours and 20 minutes on the smoker so far.

 

[FreeportBum]

those look awesome dude, Cheers!

 

[tctenten]

Looking good. I need to make chimi too. Tons of parsley out there.

 

[t0mato]

Awesome! How well does the salumera keep your food hydrated? Have you used it on poultry?

 

[Thegreenchilemonster]

It works well to keep any meat from drying out during long cooks. It also imparts a really nice flavor from the herbs, garlic, amd salt.

 

[Thegreenchilemonster]

One more hour or so, and this should be good to eat.

 

[Thegreenchilemonster]

I prepped the sweet potatoes. I poked holes in them, then wrapped them in foil individually, then stacked them around the top of the charcoal ring. I'm going to be mashing them once they are cooked, so I didn't add any oil or salt to the skins. I will rotate them in a half hour, to cook evenly.

 

[JayT]

Can't wait to see this!

 

[The Hot Pepper]

Normmmmmmm!

 

[Thegreenchilemonster]

Aaaaaalmost there! By the time this finishes and cools, the pan casero I have in the oven should be done and cooled.

 

[Thegreenchilemonster]

Rack number one is done. I hit my desired temp exactly to the degree.


A very nice bark has formed on this one. It took just under 7 hours at a constant 250 degrees.

 

[HopsNBarley]

Hell to the yeah!
Looks terrific TGCM!

I really like the sweet potatoes on the charcoal ring. Never done that but certainly will from here on out.

 

[Thegreenchilemonster]

Pan casero. Flour, yeast, honey, lard, dried rosemary, dried oregano, and salt.

Let the yeast activate.


Add the rest of the igredients amd let the dough puff out over the coyrse of an hour.




Knead, then separate and shape the dough.


Let it rise for an hour.


Cut some slits in it.


Transfer to a baker mat, then throw it in the oven at 375 til when you knock it, it is hollow.

 

[Thegreenchilemonster]

Pull the sweet potatoes out, open up the foil, and empty them into a bowl discarding the skin.


Mash them with brown sugar, butter, brown sugar, and S&P.

 

[Thegreenchilemonster]

Dinner time!