Back ribs extra meat.
Seasonings include.
My spice mixture from the molcajete.
Brown sugar.
Chipotle powder.
Sauce.
Juice of a lime.
Soy sauce.
Brown sugar.
Chipotle powder.
Cilantro.
Gochujang.
Going on a low and slow on the Santa Maria.
Temperature running about 170F under the hood.
Controlled by raising and lowering.
Nothing perfect.
As always my cat Smokey at my side.

Grill side refreshment.
50/50 Sangria wine and lemon lime soda over ice with a slice of fresh lime.
Very refreshing and a must try, you won't be sorry.

After hours of slow roasting on the grill.
Put in Dutch oven with several whole onions roasted tomatoes and jalapeños.
Bunch of cilantro and fresh squeezed limes.
Some fluid and cover.
Put on grill and continue.
No reason to waste the hot coals.

I thought the fire would burn down and I would have to finish in the oven.
Maybe not.
It's stable and the fire brick are really hot and will stay hot for some time.
I want the meat and connective tissue to melt in my mouth.
I went in the house to cook something else.
Got too hot outside.

Just as the fire burned almost out the ribs are ready.
The Dutch oven isn't any different than wrapping in foil.
Much better if you ask me.
You have a container to capture all those lovely juices vegetables and spices.
Plus the top side isn't wet and soggy
Not a drop will go to waste.
Its a win win no matter how you look at it.
Yes you can just slip the bones out.
It's that tender.
We're not cooking competition BBQ here.
We're cooking food you can eat and enjoy.

Not being one to leave well enough alone I had to go there.
All out Mexican.
Pureed the juices and vegetables in the blender.
Just used 1/2 of a cooked lime rind.
Added salt.to taste.
Added achiota.
Cut the ribs in half and covered with the salsa.
Put in oven at 190F to braise.
Elgin South Side Meat Market sausage going in soon.

Sometimes there are a lot of steps and time making Mexican type food.
This is an example.
After the bones were pulled and the sausage cooked I chopped it up and made these lovely things.
Refried red kidney beans ran through a strainer.
Sausage cooked in warm water dried cooled and the casing crisped up in hot oil and into the big kettle of pork and sauce.
All this and cheese put in flour tortillas and fried in oil.
The gravy sauce put on top and served.
It's a lot of trouble but you can't duplicate it by taking shortcuts.