Smoked Beef Ribs with Chimichurri

These Smoked Beef Ribs with Chimichurri are slow-cooked to perfection with a simple salt and pepper seasoning, creating tender, juicy barbecue ribs topped with a fresh homemade chimichurri sauce.

When it comes to backyard barbecue, few cuts of meat create the same excitement as a rack of smoked beef ribs. Known for their rich beef flavor, incredible marbling, and fall-apart tenderness, beef ribs are a true BBQ favorite.

Although beef ribs can seem intimidating at first, they are actually one of the best cuts to cook low and slow. With the right temperature, a simple seasoning blend, and a little patience, you can create restaurant-quality barbecue right from your smoker.

For this recipe, we are making Smoked Beef Ribs with Chimichurri using beef plate ribs. These large, meaty ribs are seasoned with coarse black pepper and kosher salt, smoked with apple wood, then finished with a sweet garlic glaze and fresh herb chimichurri sauce.

The combination of smoky beef, garlic, fresh herbs, and a little spice creates an incredible balance of flavors that makes this recipe perfect for your next BBQ gathering.

What Are Beef Ribs?

Beef ribs come from the rib section of the cow and are prized for their deep beef flavor and generous marbling. Unlike pork ribs, beef ribs contain more connective tissue and fat, which means they benefit from a slow cook process to become tender.

When smoked properly, the fat slowly renders into the meat, creating juicy ribs with a flavorful bark on the outside and tender, rich meat on the inside.

Different Cuts of Beef Ribs

There are several different cuts of beef ribs, and each one offers something unique.

Beef Plate Ribs vs Beef Short Ribs – Beef plate ribs are one of the best cuts for smoking because they contain a large amount of meat and beautiful marbling. Often called “dino ribs,” these impressive ribs are known for their size and incredible tenderness after a long smoke.

Beef short ribs are cut from the same general area but are usually smaller portions. They are also delicious when smoked, braised, or grilled.

Flanken Beef Ribs – Flanken beef ribs are cut across the bone, creating thin strips of meat with small pieces of bone throughout. They are commonly used in Korean barbecue because they cook quickly and absorb marinades well.

Beef Back Ribs – Beef back ribs come from the rib section where ribeye steaks are removed. Because much of the meat remains with the steak, these ribs usually have less meat compared to plate ribs. However, they still offer great beef flavor and are a more budget-friendly option.

Where Can You Purchase a Rack of Beef Ribs?

Finding a rack of beef ribs may take a little more effort than picking up traditional barbecue cuts. However, there are a few great places to look.

A local butcher is one of the best options because they can help you find the right cut and may even prepare the ribs specifically for smoking.

Costco is another excellent choice, especially during barbecue season. Many locations carry high-quality beef plate ribs, although availability can vary.

Additionally, online butcher retailers are a convenient option if you are looking for premium beef ribs delivered directly to your door.

How Long Do Beef Ribs Take to Smoke?

Beef ribs typically take around 7 to 8 hours to smoke at 250°F. However, the exact cooking time depends on the size of the rack and how much meat is on the bones.

The best way to know when your beef ribs are finished is by temperature and tenderness. Once the ribs reach approximately 200°F internal temperature and are probe tender, they are ready to come off the smoker.

Why You’ll Love This Smoked Beef Ribs with Chimichurri
Recipe

• Simple seasoning that allows the beef flavor to shine
• Tender, juicy smoked beef with a flavorful bark
• Fresh homemade chimichurri adds brightness and spice
• Perfect recipe for weekend BBQs and gatherings
• A great way to experience smoked beef ribs for the first time

Ingredients You’ll Need For Smoked Beef Ribs with Chimichurri

Smoked Beef Ribs

• 1 Rack of Beef Plate Ribs
• ¼ Cup Coarse Black Pepper
• ¼ Cup Coarse Kosher Salt
• 3 Tbsp Bachan’s Roasted Garlic Sauce
• 1 cup Beef Stock (for spritzing)

Chimichurri Sauce (recipe here)

• 1 Bunch Italian Parsley
• 1 Bunch Cilantro
• 5 Cloves Garlic, Finely Minced
• 2 Tbsp Bachan’s Roasted Garlic Sauce
• 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 Ribs with Chimichurri

1. Prepare the Beef Ribs

Begin by preheating your smoker to 250°F. For this recipe, I used apple wood because it adds a sweet smoky flavor that pairs perfectly with beef.

Next, trim the excess fat and silver skin from the top of the ribs. Using a sharp knife with a flexible blade will help make this process easier.

By trimming the excess fat and silver skin first, you help the seasoning stick better while creating a more tender bite.

2. Season the Beef Ribs

Use Bachan’s Roasted Garlic Sauce as a binder, then generously season the ribs with a 50/50 blend of coarse black pepper and coarse kosher salt. Make sure to season all sides evenly so every bite has plenty of flavor.

3. Smoke the Beef Ribs

Once seasoned, place the ribs on the smoker bone side down, away from direct heat. Allow them to smoke for approximately 7 to 8 hours while they develop a deep bark and rich smoky flavor.

During the smoking process, spritz the ribs with beef stock every hour to help keep the meat moist and encourage a flavorful crust.

4. Prepare the Chimichurri Sauce

While the ribs continue smoking, prepare the chimichurri by combining the chopped parsley, cilantro, garlic, Bachan’s Roasted Garlic Sauce, olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes in a bowl.

Mix thoroughly and set aside until the ribs are ready. For the freshest flavor, prepare the chimichurri no more than one hour before serving.

5. Finish the Beef Ribs

When the ribs have about 15 minutes left on the smoker, brush the outside with Bachan’s Roasted Garlic Sauce. This creates a subtle sweet and sticky glaze.

After the ribs reach 200°F internal temperature and become probe tender, remove them from the smoker. Next, place the ribs on a cutting board and rest them for 15-20 minutes before slicing.

6. Slice and Serve

After the ribs rest, slice between each bone and serve them right away, or remove the meat and cut it into bite-sized pieces.

Add fresh chimichurri sauce before serving to brighten the rich smoky flavor, and enjoy!

Expert Tips on Smoked Beef Ribs with Chimichurri

• Cook beef ribs by temperature and tenderness instead of time alone.
• Let the ribs rest before slicing to keep the meat juicy.
• Use fresh herbs for the best chimichurri flavor.
• Do not over-trim the ribs because the fat helps create tender, flavorful meat.
• A good quality instant-read thermometer makes smoking easier.

Variations

• Use cherry wood or oak instead of apple wood for a different smoky flavor.
• Add a BBQ rub for a sweeter barbecue-style crust.
• Turn leftover beef rib meat into tacos, sandwiches, or loaded fries.

Storage

Store leftover beef ribs in an airtight container in the refrigerator for up to 4 days.

For longer storage, wrap the meat tightly in butcher paper or freezer-safe packaging and freeze for up to 3 months.

Reheat slowly with a little beef stock to help keep the meat tender.

Frequently Asked Questions About Smoked Beef Ribs with Chimichurri

How do you know when beef ribs are finished smoking? Check smoked beef ribs by looking for an internal temperature around 200°F and a probe that slides easily into the meat. When the probe moves through the ribs with little resistance, they have reached the tender texture you want.

Do beef ribs need to be wrapped? Wrapping is optional. Leaving them unwrapped helps develop a stronger bark.

What wood is best for smoking beef ribs? Apple, cherry, oak, and hickory are all great options. Apple wood gives these ribs a slightly sweet smoky flavor.

Final Thoughts on Smoked Beef Ribs with Chimichurri

Smoked beef ribs are one of the best ways to showcase the natural flavor of beef. With simple seasoning, a slow smoking process, and a fresh chimichurri sauce, this recipe delivers incredible barbecue flavor in every bite.

Whether you are smoking beef ribs for the first time or adding a new recipe to your BBQ lineup, these Smoked Beef Ribs with Chimichurri are sure to impress.

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