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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.
Lamb pastrami on rye with dijon mustard, sauerkraut, and melted swiss. Salsa criolla and stuffing for the sides.

Soooooo bomb!!!


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