Smoked Beef Rib Sandwich Chimichurri

This Smoked Beef Rib Sandwich Chimichurri starts with tender beef ribs seasoned Texas-style, cooked low and slow, and piled high on toasted French bread.

First, the beef plate ribs develop incredible flavor as they smoke, creating a BBQ sandwich packed with bold flavor, maximum bark, and juicy, probe-tender meat.

Additionally, the slow cooking process allows the fat to render while the connective tissue breaks down, creating the tender texture that makes smoked beef ribs so special. As a result, every bite delivers the perfect balance of smoky BBQ flavor and succulent meat.

After hours of slow cooking, these bone beef ribs transform into the star of the sandwich. Next, the tender smoked beef is layered with melted provolone cheese, caramelized red onion, creamy mayo, and fresh homemade chimichurri. As a result, every bite delivers the perfect combination of smoky, savory, and fresh flavors in a hearty beef rib sandwich.

Whether you are a fan of traditional Texas BBQ or looking for a new way to enjoy smoked beef ribs, this Smoked Beef Rib Sandwich is a great recipe for your next BBQ gathering.

What Are Beef Plate Ribs?

Beef plate ribs are a BBQ favorite for good reason. This impressive cut comes from the plate section of the cow and delivers rich marbling, plenty of meat, and incredible beef flavor when cooked low and slow.

Compared to other rib cuts, beef plate ribs contain more meat around the bone. Because of this, they are perfect for slow cooking, allowing the fat to render and the connective tissue to break down into tender, succulent meat.

While plate ribs are not always available at grocery stores, they can usually be found through a butcher shop. Once smoked properly, they create tender smoked beef ribs with a flavorful bark and deep BBQ flavor.

Benefits of Cutting the Beef Ribs Individually

For this recipe, the beef ribs are cut evenly between each bone before seasoning. Although you can smoke the entire rack of ribs, cutting them individually creates several benefits.

First, separating the ribs allows more surface area to be exposed to the seasoning and smoke. Because of this, each rib develops maximum bark and a more flavorful crust.

Additionally, individual ribs allow the yellow mustard binder, coarse black pepper, and kosher salt to cover more of the meat side of the ribs. This creates better seasoning coverage and helps produce beautifully browned ribs.

Finally, cutting the ribs individually makes it easier to remove the meat from the bones once they reach the perfect internal temperature.

Why You’ll Love This Smoked Beef Rib Sandwich Recipe

The best part about this Smoked Beef Rib Sandwich Chimichurri is how every ingredient works together.

The smoked beef ribs provide a rich BBQ flavor while the melted provolone cheese adds a creamy texture. Next, the caramelized red onion brings a slightly sweet flavor that balances the richness of the beef.

Finally, the Chimichurri Sauce adds freshness with Italian parsley, cilantro, garlic, olive oil, red wine vinegar, and lemon juice. Together, these ingredients create a sandwich that is smoky, fresh, and full of flavor.

Ingredients For Smoked Beef Rib Sandwich Chimichurri

Smoked Beef Ribs

• 5 pounds Beef Plate Ribs
• ¼ cup Coarse Black Pepper
• ¼ cup Coarse Kosher Salt
• 2 tbsp Yellow Mustard
• 1 cup Beef Stock

Sandwich

• 1 loaf French Bread or Baguette
• 12 Provolone Cheese Slices
• 1 Large Red Onion
• ½ cup Mayo

Chimichurri Sauce (recipe here)

• 1 bunch Italian Parsley, finely chopped
• 1 bunch Cilantro, finely chopped
• 5 cloves Garlic, finely minced
• ½ cup Olive Oil
• ¼ cup Red Wine Vinegar
• Juice from 1 Lemon
• 1 tsp Salt
• 1 tsp Black Pepper
• ½ tsp Red Pepper Flakes

How to Make Smoked Beef Rib Sandwich Chimichurri

1. Prepare the Beef Plate Ribs

Begin by preheating your smoker to 250°F. I used Hickory wood for a bold smoky flavor.

Next, trim the excess fat and silver skin off of the top of the beef ribs.

Trimming the fat and silver skin off of the ribs will give you a better bite and allow more seasoning to adhere to the meat.

Using a sharp knife and cutting board, cut the ribs evenly in between each bone giving you three separate ribs.

2. Season and Smoke the Beef Ribs

Use yellow mustard as a binder, then generously season the ribs with a 50-50 blend of coarse black pepper and coarse kosher salt.

This may seem like a lot of seasoning to use, but you have to remember that these are massive cuts of meat and you want them well seasoned.

Next, place the ribs meat side up on the preheated smoker and let them smoke unwrapped for 6 to 7 hours. If you want to speed this process up, you can wrap the beef ribs in foil after the 3-4 hour mark. 

Spray them every hour with beef broth to help keep them moist. As they smoke, they will build bark and this helps add an additional layer of flavor to the outside of the beef rib.

3. Prepare the Chimichurri and Red Onion

Prepare the fresh chimichurri by combining all of the ingredients in a bowl. Mix thoroughly, then set aside. You want to make this no more than one hour before the beef ribs are done.

Meanwhile, thinly slice the red onion and cook it in a skillet over medium heat for 15 to 20 minutes. During this time, the onions will soften and develop a slightly sweet flavor that pairs perfectly with the smoky beef ribs.

To add an optional additional layer of flavor, add a drizzle of balsamic glaze to the onions once they are softened.

4. Assemble the Sandwich

Cut the French bread in half, then spread a light layer of mayo on the inside. Place in a skillet or on a griddle over medium heat and toast until they’re golden brown.

Once the beef ribs reach an internal temperature of 200°F and they are probe tender, remove them from the smoker and set aside.

Let them rest for 10-15 minutes to cool down, this also lets the juices redistribute into the meat.

You can remove the smoked beef rib meat from the bones and slice it up, otherwise you can leave the bone in for a fun presentation of the sandwich. Just make sure to remove the bone prior to biting into the sandwich.

Assemble the sandwich with provolone cheese, beef rib meat, red onion, fresh chimichurri, and mayo on the bottom bun. Finish with placing bun on top with a light layer of mayo on the inside of it.

Wrap tightly in foil for five minutes to let the cheese melt and marry all of the ingredients together. The bun will also absorb moisture making it the perfect bite.

Unwrap from the foil and enjoy! You can cut this sandwich in half or into thirds, otherwise take it down whole! Just remember to remove the bone.

Expert Tips

For the best Smoked Beef Rib Sandwich Chimichurri, give the beef plate ribs plenty of time to cook. Because of the slow cooking process, the fat slowly renders, the connective tissue breaks down, and the ribs develop the tender texture and deep smoky flavor that make this BBQ sandwich so special.

Although 200°F is a good internal temperature guide, the most important factor is tenderness. The ribs should be probe tender before removing them from the smoker.

Additionally, spraying with beef broth throughout the cook helps keep the meat moist while protecting the flavorful bark.

Variations For Smoked Beef Rib Sandwich Chimichurri

• Add pickled onions for extra tang.
• Use pepper jack cheese instead of provolone.
• Add spicy BBQ sauce for an add zing of BBQ flavor.
• Serve on a toasted hoagie roll.

Storage

Store leftover smoked beef rib meat in an airtight container for up to four days.

The leftover meat is great for tacos, sliders, or another beef rib sandwich. Store leftover chimichurri separately in an airtight container.

Frequently Asked Questions on Smoked Beef Rib Sandwich Chimichurri

How do you make a beef rib sandwich? A beef rib sandwich starts with tender smoked beef ribs cooked low and slow until probe tender. The meat is removed from the bone, then layered with cheese, toppings, and sauce on toasted bread.

What temperature are beef plate ribs done? – Beef plate ribs are generally finished around 200°F, but they are ready when the meat is probe tender.

Can I use beef short ribs instead of plate ribs? – Yes, but beef plate ribs are preferred because they provide larger portions of meat and create the best smoked beef rib sandwich.

Final Thoughts on Smoked Beef Rib Sandwich Chimichurri

This Smoked Beef Rib Sandwich Chimichurri brings together everything that makes BBQ special. From the tender smoked beef ribs and melted provolone cheese to the caramelized red onion and fresh chimichurri, every layer adds incredible flavor and texture.

Ultimately, this hearty beef rib sandwich is a great way to showcase perfectly cooked beef plate ribs while creating a BBQ meal that is packed with bold, smoky flavor.

If you enjoy traditional Texas BBQ and slow-smoked beef, this recipe is a great way to turn beef plate ribs into an incredible meal.

More Delicious Chimichurri Recipes

Buffalo Chimichurri Chicken Wings – Crispy smoked chicken wings coated in bold Buffalo flavor and finished with fresh homemade chimichurri. These wings combine smoky BBQ goodness with a bright, herby twist perfect for any gathering.

Smoked Chimichurri Chicken Thighs – Juicy smoked chicken thighs seasoned to perfection and topped with fresh chimichurri sauce. This recipe delivers tender, flavorful chicken with smoky BBQ notes and a vibrant herb finish.

Steak with Bone Marrow Chimichurri – A bold BBQ-inspired steak recipe featuring perfectly grilled steak topped with rich roasted bone marrow and fresh chimichurri. Every bite delivers incredible beef flavor with a bright herb finish.

Steak and Shrimp Tacos with Chimichurri – These steak and shrimp tacos combine tender grilled steak, juicy shrimp, warm tortillas, and fresh chimichurri for a flavorful surf-and-turf meal packed with smoky, fresh, and savory flavors.

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