Simple ingredients and my WSM


 
Very nice T&M, here in south tx mesquite is the wood of choice. Mesquite has a bad rep but its not the woods fault. Try beef using mesquite you will be in heaven.
 
Man, those ribs and potatoes looks amazing! I especially like, though, the short video of your crackling fire before starting it up. I also copied your potato pictures so I can do a similar dish on my gasser, in my well-seasoned, 63 year-old, 10" cast iron skillet my wife received from her grandmother.

Thanks for sharing!

Barret
 
Is that actually mesquite charcoal or is just mesquite wood? I'm lazy and usually just use KBB, but the times that I've bought mesquite lump, it has alway been black. Plenty of mesquite here in Tucson. I actually love ribs that are just salt/pepper or simple dry rub. One time I did 8 racks an only 2 got sauced. They were the last to be eaten at the party, too.

Looks fabulous.
Brett
 
I've heard someone from this forum say that they did ribs this way, but I've never see or tried doing it. Now that I've seen it I'll have to try it out! It's going to be hard for me to keep it so simple. I Love to put more stuff on my ribs, but I'll give it a try. Everything looks awesome! Great job Mr.T.
 
Tony another super post and fine cook by you & Maribel. Cooking direct over coals produces great flavors & results doesn't it?
 
russ olin said:
Tony another super post and fine cook by you & Maribel. Cooking direct over coals produces great flavors & results doesn't it?
Click to expand...

Great flavors.
Simple. Meat,salt,pepper and smoke is all that was needed. To be honest the mesquite gave me a light smoke flavor (clean and crisp). When I do my regular ribs they taste a lot smokier with charcoal and wood chunks.
 
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