Smoked Beef Back Ribs with Chimichurri Sauce
Beef back ribs, known for their steak-like flavor, are given an Argentinian twist with a chile rub and chimichurri sauce. This recipe provides a delicious and unique grilling experience.
Beef back ribs, known for their steak-like flavor, are given an Argentinian twist with a chile rub and chimichurri sauce. This recipe provides a delicious and unique grilling experience.
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 tablespoon kosher salt
- 1 teaspoon soy sauce
- 2 tablespoon red wine vinegar
- 1/4 cup beef stock
- 1/2 teaspoon granulated garlic
- 1 teaspoon dried onion flakes
- for the seasoning
- for the wrap
- 1/4 cup avocado oil
- 2 tablespoons kerrygold butter
- 4 lb rack beef back ribs
- 1 tablespoon black pepper 16 mesh, dustless
- 1/4 teaspoon ground onion powder* i used ground shallot
- 1/4 teaspoon ancho chile
- 1/4 teaspoon guajillo chile
- 1 teaspoon dried red bell pepper
- for the chimichurri sauce
- 1/4 cup chopped flat leaf parsley (we did half parsley half cilantro)
- 3 cloves garlic peeled and chopped
- 1 tablespoon albukirky's green pepper jelly
- 1 teaspoon red chile flake
- Carbohydrate 3.43788779046953 g
- Cholesterol 0 mg
- Fat 14.178678970174 g
- Fiber 0.721808328997509 g
- Protein 1.97770770917652 g
- Saturated Fat 1.66160791804369 g
- Serving Size 1 1 serving (562g)
- Sodium 1330.21575291786 mg
- Sugar 2.71607946147202 g
- Trans Fat 0.656174792180778 g
- Calories 145 calories
Step-by-step
- Preheat grill for indirect heat at 325°f. Add smoking wood to the coals.
- Mix the seasoning ingredients together in a small bowl.
- Prep the beef ribs. Remove the membrane from the back of the ribs. Lightly rub a little high temp cooking oil all over the ribs and then season the ribs all over with the seasoning mix.
- Smoke the beef ribs. Once your fire is stable and your smoke is running cleanly, place the ribs, meat side up, on the grill. Spritz them with beef stock, close the lid and let them cook for 1 hour and 15 minutes.
- Braise the ribs. Place the butter, onion flake and red bell pepper (if using) in the middle of the sheet of foil. Place the ribs, meat side down, on top of the ingredients. Mix the soy sauce and stock together and then drizzle that over the back of the ribs. Fold the foil sides over the ribs and fold the ends over the ribs, forming a tight "envelope" or package. Return to the grill and let cook for another 1 hour and fifteen minutes.
- Make the chimichurri - Add all of the chimichurri ingredients to a small blender and blend until combined, about 10 seconds.
- Finish the ribs. The foil pack will be filled with hot steam so wear steam proof, heat resistant gloves and carefully open the package. Return the ribs, meat side up, to the grill and let cook another 30 minutes. Reserve the juices.
- Serve the ribs. Drizzle the reserved juices on a cutting board. Place the ribs meat side down on the cutting board and slice between the bones. Serve each rib with some of the chimichurri drizzled over the ribs.
Smoked Beef Back Ribs with Chimichurri Sauce: A Culinary Adventure
As a busy professional woman, juggling work, family, and a social life often leaves little time for elaborate cooking. But, that doesn't mean I have to sacrifice delicious, flavorful meals. This recipe for Smoked Beef Back Ribs with Chimichurri Sauce is a perfect example of how to achieve restaurant-quality taste with minimal fuss. The smoky tenderness of the ribs, enhanced by the vibrant, herbaceous chimichurri, creates a truly unforgettable culinary experience. It's the kind of meal that feels both indulgent and efficient, perfect for a weekend treat or a special occasion.
The preparation is surprisingly straightforward. The key is to use high-quality ingredients and to allow the grill to do the heavy lifting. The indirect heat of the grill ensures the ribs cook slowly and evenly, resulting in incredibly tender, fall-off-the-bone meat. The Argentinian-inspired chimichurri sauce is the perfect counterpoint to the richness of the ribs, adding a refreshing burst of herbs and a touch of spice. I love the way the vibrant green sauce cuts through the smoky meat, offering a delightful contrast in both texture and flavor. It's the perfect balance of smoky and fresh, bold and bright.
The magic of the chimichurri: This sauce is incredibly versatile, and I often find myself using it on everything from grilled chicken and fish to roasted vegetables. Its fresh, herbaceous flavor adds depth and complexity to a wide range of dishes. Feel free to experiment with the ingredients; substituting cilantro for parsley, or adding a different type of chili flake, will create unique flavor profiles. The beauty of chimichurri is its adaptability; you can personalize it to suit your own tastes. It is truly a culinary gift.
Beyond the recipe: This recipe is more than just a set of instructions; it’s an invitation to savor the moment. Take your time, enjoy the process, and relish the delicious aromas that fill the air as the ribs cook. Imagine sharing this meal with loved ones, the satisfying crunch of the ribs, the explosion of flavors—it's an experience that transcends mere sustenance. It's about creating memories around a table, sharing stories and laughter, and appreciating the simple pleasure of a well-cooked meal.
The perfect addition: For a truly complete meal, I often serve these ribs with a simple side of grilled asparagus or a vibrant salad. This contrasts the richness of the meat and adds a touch of lightness to the meal. But, ultimately, the possibilities are endless. This recipe is the star of the show, and you can create a perfectly balanced meal by simply letting your culinary creativity flow.
Pro-tip: Don't be afraid to experiment with different types of wood chips for smoking. Each variety imparts a unique flavor profile to the ribs, enhancing the overall culinary experience.
Another tip: Make a double batch of the chimichurri sauce. You’ll want to have extra on hand—it's that good!
In conclusion, this Smoked Beef Back Ribs with Chimichurri Sauce recipe is more than just a meal; it’s a journey for the senses. It’s a testament to the power of simple ingredients transformed into a culinary masterpiece. It's a recipe I'll continue to make and cherish for years to come. Try it yourself, and experience the magic for yourself. The flavors will transport you to another world, and the satisfaction of creating something so delicious will leave you feeling truly accomplished. This is not just a meal, but an experience.
