Greetings Mexico & Valle de Bravo (a place near MX City)

[danniiblack]

Hi All,

Greetings from Mexico City! I am an Ecuadorian/Brazilian living in MX City with passion for steak (cooked in open grills as most popular in South America). I recently purchased a WSM because I'm trying to master BBQ techniques.

Started this weekend with some Beef Ribs as posted below. Had some trouble getting to internal Temp - Reckon it has to do with the altitude (>6000 ft), so will have to adjust for temperature and cooking time.






This is my setup withouth the WSM, we also have an Alfa Pizza Wood Oven.






Glad to join the Pit!!

[EdF]

Welcome!

[danniiblack]

Thanks!

[Keiferr]

Welcome from southeast Michigan!

[danniiblack]

Thanks!

[HawkerXP]

Welcome to the Pit! Nice looking patio area.

[danniiblack]

Thanks you!

[Spinaker]

Welcome to the Pit! Thanks for joining up! What a great cooking are you have there. Gorgeous in fact! I look forward to hearing from you regarding some of your outdoor cooks! I am headed down to Colombia and Ecuador in May of 2019. I can't wait to try some of the local fare.

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[Skip]

Welcome from Minnesota.

[danniiblack]

Thanks, hello!

[MBMorgan]

Welcome from Colorado! I doubt that altitude is your issue with the ribs. I'm above 6000 ft here (1920 M to be exact) and don't experience such problems. From your photo, those are some pretty hefty ribs and I wonder if they simply stalled.

[danniiblack]

Thanks for your reply, so the cooking time and temperature you use is basically the same as recommended?

[MBMorgan]

danniiblack - I cook to temperature and tenderness ... but never rely only on time. The collagen and connective tissue in every meat need to render properly, and because of variations in every meat, there is really no way to predict exactly how much time will be needed (only approximately),

[LA Pork Butt]

Welcome to the Pit! I can’t help you with altitude. I grew up below sea level.

[danniiblack]

Hehe thanks anyway!

[RonB]

Welcome to The Pit.

[danniiblack]

Thank you!

[Nate]

Welcome from Indiana

[danniiblack]

Thanks!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
So glad to have ya here, to learn along with!

[danniiblack]

Thank you sir!

[COsmoker]

Welcome from Oregon. That's a nice setup, I especially like the pizza oven.

[danniiblack]

Thanks!!

[FireMan]

By the looks of your outdoor kitchen & the sound of your experience, we’re glad you joined also. Welcome, eat good and have fun!

[danniiblack]

Thank you very much!

[treesmacker]

Great to have you here. Hope you will share some authentic recipes from your locale.

[danniiblack]

Will do! Most of the recipes in Mexico will involve some spices though hehe

[Donw]

Welcome from Maryland. Beautiful patio and equipment you have there. Would love to see the results of your pizzas from that oven sometime.

[danniiblack]

Will do!! Thanks.