I decided to take a stab at making chile verde on the kettle tonight. This would include some ranch beans to use up my failed pork sirloin (I assume there is no need to link to that failure).
The meat would be pork blade steaks, rubbed with a simple chile powder/lime powder and Bob's Top Rub blend. These were placed onto the grill after the peppers were roasted. The steaks were allowed to smoke at 250F for 2 hours.