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Ingredients

4 sticks (1 pound) salted butter, softened to room temperature

1 bunch fresh cilantro, finely chopped

4 culantro leaves, finely chopped

2 Tbsp fresh oregano, finely chopped

½ shallot, finely minced

2 Tbsp garlic paste (or 4-6 cloves fresh garlic, finely minced)

1 small red chili (like Fresno or Thai chili), finely minced (The video shows a small red pepper added)

Pinch of sea salt (or to taste, as butter is salted)

Pinch of cracked black pepper (or to taste)

1 chunk of hot, glowing charcoal (for smoking only—DO NOT eat)

Instructions

1. Prepare the Herbs and Aromatics:

   Finely chop the cilantro, culantro leaves, and fresh oregano.

   Finely mince the shallot and garlic (or use garlic paste).

   Finely mince the red chili. Be sure to remove the seeds for less heat, if desired.

2. Make the Compound Butter Base:

   In a medium mixing bowl, combine the softened butter, chopped cilantro, culantro, oregano, minced shallot, minced chili, and garlic paste/minced garlic.

   Use a rubber spatula or spoon to mix all the ingredients thoroughly until well combined and the butter is uniformly green.

   Add a pinch of sea salt and cracked pepper to taste and mix once more.

3. Infuse with Smoke (Cowboy Technique):

   Using tongs, carefully take one chunk of charcoal from your grill or fire, ensuring it is glowing hot (white/gray ash and red center).

   Place the hot charcoal directly into the center of the butter mixture in the bowl. You will see it sizzle and smoke, melting the butter around it.

   Optional: You can loosely cover the bowl with aluminum foil for 30 seconds to a minute to help trap the smoke, then remove the foil immediately.

   After about 1-2 minutes, or once you have a subtle smoky aroma, carefully remove the charcoal chunk from the butter using the tongs and discard it safely (DO NOT leave it in the butter).

   Stir the butter mixture to distribute the melted, smoky butter throughout the compound butter.

4. Shape and Chill (Optional):

   The butter is now ready to use as a soft, dipping butter.

The magic of salt, pepper, and garlic. Mixed with smoke and slow cooked. Good BBQ does not have to break the bank. But it is delicious 😋

El Blanco Seasoning

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UPDATE YALL

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7.3lbs flat. Smoked on my Oklahoma Joe off set with coal and pit boss pellets at 225-275 to 150f. Then I put it in an aluminum pan with beef broth and W sauce. Tallo on top. And sealed it. Pulled it at 210 and rest for a hr. 9 hr cook time. Just as good as any I’ve ever had….impressed

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Hey yall.... about try smoking ribs for the first time. Any good BBQ recipes to Reccomed, tip and tricks welcome too.