Hatch Green Chile Baby Back Ribs

By Karolina Longoria

Votes: 416

VS

Smoke 'n Grill Flank Steak

By Christian Wallin

Votes: 552

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About Karolina Longoria

I'm just a girl with a smoker asking you to love me. Growing up in a food family, I was exposed to all types of food as a child. With one set of grandparents from Mexico, the other set from Germany and parents raised in Texas, imagine the great meals I ate growing up. My family inspired to cook over flame, infusing wood flavor in many of my dishes. I smoked my first brisket in the summer of 2016 and after that first smoke, I knew this is what I was meant to do .... smoke meat everyday!

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About Christian Wallin

We bought our first house last summer, moved in and discovered the kitchen oven didn't work. In the interest of roasting two birds with one heat source, I went ahead and bought a Traeger smoker. With no oven in the house. My wife obviously has a good sense of humor and insatiable desire for smoked flank steak. In a past life I was a digital product designer and now I teach and run brilliantly fun storytelling events at companies. In my spare time I smoke meat. And eat it.

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Hatch Green Chile Baby Back Ribs

By Karolina Longoria

There is nothing better than sweet and spicy pork ribs and this recipe is proof. These baby back ribs are rubbed with a sweet spice blend, smoked using Traeger apple pellets, and finished with a Green Chile BBQ Sauce. One bite and you will want a rack all to yourself.

Serves: 4

Recipe Ingredients

Smoked Baby Back Ribs

  • 8 lbs Baby Back Rib Racks (Four Racks)

Swwet Green Chile BBQ Sauce

  • 1/2 cup Ketchup
  • 1/3 cup Apple Juice
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tbsp Molasses
  • 1/2 tbsp Honey
  • 1/4 cup Hatch Green Chile (I use medium heat)
  • 1 tsp Garlic Granules
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cumin
  • 1 pinch Salt
  • 1 pinch Black Pepper

Recipe Instructions

  1. Remove ribs from packaging
  2. Rinse under cold water and dry with paper towels
  3. Remove silver skin and discard
  4. Slather ribs with mustard
  5. Mix ingredients #4 through #11 in bowl, take mixture and sprinkle all over your ribs.
  6. Set up your smoker and maintain temp of 220-230 degrees Fahrenheit
  7. Put ribs bone side down directly on the grates and let smoke for 2.5 hours.
  8. Right before you hit 2.5 hours of smoking, take your unsalted butter, apple juice and honey and place in microwave safe bowl.
  9. Place in microwave and heat in 30 second increments, until butter has melted. Stir.
  10. Pour butter mixture over your ribs and ensuring some liquid has made it's way to the bottom and some has remained on top of your rib bones.
  11. Tightly seal your foil wrap and return ribs to your smoker for 2.5 hours longer.
  12. While ribs are smoking, make the BBQ Sauce.
  13. Place the first six sauce ingredients in a pot and set your stove for a medium - heat, until ingredients bubble, then turn down to med-low heat.
  14. Add last five ingredients to sauce, stir and let simmer for 20 minutes on low heat. Cool BBQ Sauce.
  15. After ribs have smoked for 2.5 hours in the foil, pull ribs from smoker.
  16. Carefully open foil, remove ribs and place directly on smoker grates, bone side down. Discard foil and liquid.
  17. Spread a generous amount of BBQ Sauce on the ribs and let smoke for an additional hour or so, basting ribs in sauce every 20 mins. Pull ribs when your tenderness level has been reached and enjoy with good Mexican beer.
  18. When BBQ sauce has cooled, place in blender and blend until smooth.
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Smoke 'n Grill Flank Steak

By Christian Wallin

Get the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.

Serves: 4

Recipe Ingredients

FLANK STEAK

  • 2 lbs Flank Steak
  • 1/4 cup Red Wine
  • 1/4 cup Vegetable Oil
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1/8 cup Soy Sauce
  • 1/8 cup Worcestershire Sauce
  • 5 piece Garlic Cloves, crushed
  • 2 piece Lime, fresh squeezed

CHIMICHURRI SAUCE

  • 1 bunch Cilantro, well-washed & chopped
  • 6 piece Garlic Cloves, crushed
  • 3/4 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 piece Lime, fresh squeezed
  • 1 tbsp Red Onion, diced
  • 1 tsp Black Pepper
  • 1/2 tsp Kosher Salt

Recipe Instructions

FLANK STEAK Instructions:

  1. Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than 1/8 cup).
  2. Put it in a bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
  3. Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2 1/2 hours.
  4. In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
  5. Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
  6. Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow your gut. If you're unfamiliar with steak done-ness, Google "using palm to test steak." It's remarkably accurate.
  7. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
  8. Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smokey grace of BBQ.

CHIMICHURRI SAUCE Instructions:

  1. Put all ingredient in a food processor or blender and ZOOT! ZOOT
  2. You're done. Easy. Be a hero and offer it to your guests for their steak.
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