BBQ ribs
So after being on the road for almost 2 weeks straight, I finally got to spend a weekend at home with the wife and dogs and use my achiote paste I picked up in the Yucatan.
2 racks baby backs (or add 3 hours of cook time for regular ribs)
Marinade and basting sauce: 1 can chiplotles in adobo sacue, 1/3 package of anhciote paste, 5 cloves of garlic, juice from 2 limes, 1/4 onion, fresh ground cumin, honey, brown sugar, 1/4 can beer
Marinate over night, cook/smoke with natural lump charcoal for about 5 hour at 275 and you get this:
The one on the right shows how the meat is falling off the bone, the others you can see the smoke ring. The earthiness of the smoke, cumin and anchiote; the spiceyness of the chipotles; and the sweetness of the honey and brown sugar (which carmalize in the heat) is heaven on earth