ribs in smoker and mexican food on the grill

[rock n roll kid]

two part question for all that smoke and grill too.....

my weber smoky mountain does a great job. had pork shoulder and 2 large chicken in it few days ago.
made barbq sandwhiches out of the shoulder, and they were excellent .
best tip i believe i had , to date anyway was on this forum. rubbed chickens w/ olive oil and salt and pepper. they were moist in and out and needed nothing else
also i used apple wood instead of the hickory or mesquite i had been using. apple gets my vote and will use it from now on !

never done ribs in this smoker. will i need much prep to make them come out tender and tasty?
maybe a pre-rub of salt , pepper, garlic powder, and some brown sugar ?
give me your pre rub or prep ideas you have used for success but try to keep it as simple as possible.
will use my own barbq sauce , which i am very partial to, for the last 30 minutes of smoking or so.

the mexican food question...
quite a few i have seen cooking on their grills are heating up the small round ( corn tortillia's or ? ) and starting their cooking with this step. maybe making steak fatija's or ?
i really dont know but have smelt good !
no need to ask them cause most i have encountered in my neck of the woods no speaka.

give me your version of mexican cooking on the grill....i am sure their are lots out there.
again simple is best for me most of the time

thanks partners rock

 

[bk43]

For ribs I remove the membrane on the bone side, dust them with a rub and then let them sit a few hours to come up to room temperature. For wood we use mesquite for beef but any pork is a fruitwood like apple or cherry with a little hickory.

We've had a lot of fun ordering rubs from famous BBQ joints around the country(they all have web sites) and then comparing them. Not the cheapest way to go but interesting for all. Current favorites are from Gates in Kansas City and Rendezvous in Memphis. The Rendezvous rub is killer on babybacks.

Bob

 

[MK]

About the only Mexican food I cook on a grill
or smoker would be fajitas.
But I use flour tortillas for those, not corn.
I use corn for stuff like enchiladas, etc..
Also, the flour tortillas for fajitas would
normally be the very last thing you heat up,
not the first.

 

[BUCKAWHO]

Ribs sound good....pass on the "no speaka".....

 

[bmhiii]

Current favorites are from Gates in Kansas City and Rendezvous in Memphis. The Rendezvous rub is killer on babybacks.

Bob

Gates ribs are my favorite. I try and eat there as often as possible...

 

[rock n roll kid]

i also peel off the membrane...

from the ribs. hoping to find the "st. louis cut " prefer these over spares or baby backs.\

probably wont order any rubs , but thanks for the tip. i have got a simple one i have used for ribs in the past. was just thinking i could come up with a new one someone had used with good results.
how long in the smoker do the ribs take to get good and tender ?

on the mexican grilling......... for the steak fajita's did you use flank steak or what cut ?
any marination or dry rub on the meat before hand ?
sort of looking for a good general recipe and a sort of how to step by step since this is a new grilling adventure for me.

i am thinking of using my cast iron lodge pizza griddle to do the mexican food on . it should cook the ingredients real good. it gets HOT and sears meat and all nicely.

 

[Bullseye Smith]

I want to know how you keep the bean's from going thur the grill

?

 

[bk43]

Originally posted by rock n roll kid:
how long in the smoker do the ribs take to get good and tender ?

On a WSM a full ring with top vent open and all bottom closed should get you 250 after an hour or so. Put the ribs on for 3 1/2 hours and then open the bottom vents about 1/4. That should get you about 275. Cook there another hour or so until the meat pulls up the bone about 1/2 inch and the ribs pull apart easily. Keep your water pan full.

Bob

 

[Shooter10]

To create smoke on either the grill (charcoal) or a smoker, do not discard the pecan shells, instead store them, and use in place of apple or hickory chips.
Very good, but DO NOT breath the smoke in, as it seems almost like acid. Wet shells are great to lower the temperature range if required, on the grill also. Try it, as you probably like most throw the shells away, but they are useful. I normally boil ribs for 30 minutes, then drain, and later rub them put them on low heat area of grill, they usually turn out great.

 

[Sunfang]

Lucky Bastard!m Im eating my beans strait from the can.