Ingredients
Scale
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
- 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
Instructions
- 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. This will give a better bite and allow more seasoning to adhere to the meat.
- Cut the ribs evenly in between each bone giving you three separate 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.
- Place the ribs on the preheated smoker and let them smoke for 6 to 7 hours. Spray them every hour with beef stock to help keep them moist.
- 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.
- Thinly slice up the red onion then cook it in a skillet over medium heat for 15 to 20 minutes.
- Cut the French bread in half, then spread a light layer of mayo on the inside. Place in a skillet or on a griddle and toast until 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.
- Assemble the sandwich with provolone cheese, the beef rib meat, red onion, fresh chimichurri, and mayo on the top bun.
- Wrap tightly in foil for five minutes to let the cheese melt. Unwrap from the foil and enjoy!
- Prep Time: 20 Minutes
- Cook Time: 7 Hours
- Category: Dinner
- Method: Smoking
- Cuisine: American
