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I did beef plate ribs this past weekend. I usually rub them down with Worcestershire sauce then apply a good amount of salt and pepper to all the sides and place them in the fridge over night. I smoke them at 250° and spritz every hour with a 50/50 mix of Worcestershire sauce and water. I guess they must be darn good at least that’s what I’ve been told, the proof though is there’s never anything left for tomorrow’s lunch. Thanks for the great videos and delicious recipes.
Northern Mexico taquerias always give you a choice of asada. My favorite is ribeye. In the U.S. you don’t get a choice and it’s usually the flat (chancla) asada. Sirloin and these short ribs are standard good choice options too.
Tacos looked outstanding! Your brisket rub is my favorite rub from all your three and this is exactly the way I've been using it; on ribs - even finger ribs! Excellent flavor! Although I am anticipating your release of the next rub because those pork ribs were bomb! Cheers hermano!
Those look amazing! I must admit I probably wouldn't have had the heart to debone a dino rib. I'd probably try this with chuck ribs. The last time I did chuck ribs, I deboned them after they rested for 2 hours and just sliced it. It was beautiful like a mini brisket.
Oh wow I'm sure gonna make them, even though I don't really care for beef it's the taste , I do like the ground beef sometimes the steak with onions and butter 😋, ribs , should be good 👍 thank you 🌹😘😘😘🥳🥳
I swear you could be from the Rio grand valley. I saw you use chorizo de San Manuel in a previous video and the way you cook seems very home like for me. 956 for life
I would love to make your salsa, I love spicy but my stomach doesn't lol. Can I substitute the arbol or just add a couple? Thank you for sharing your amazing food!
Really depends on your needs, and budget as well as preferences butit is really a great grill, this is my third one, I gave the second one away so still have two.
Here in Canada🇨🇦Peppers (Chiles) are called just peppers in our grocery stores. Sometimes there is only a price per pound…and no name at all. Would you kindly give a tutorial on just chiles, please. I have no idea what the different pepper varieties are‼Or how they are used‼I only know green, yellow, red, orange bell, and jalapeño! 🌶🌶🌶Thank you‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
