Ingredients
Scale
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
Chimichurri Ingredients
- 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
Instructions
- Begin by preheating your smoker to 250°F. I used apple wood on these ribs which gave them a sweet smoky flavor.
- Next, trim the excess fat and silver skin off the top of 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.
- Place the rack of ribs on the preheated smoker indirect of the heat. Let them smoke for 7 to 8 hours. Spritz them every hour with beef stock to help keep the meat moist.
- Prepare the fresh chimichurri by combining all ingredients in a bowl. Mix thoroughly, then set aside.
- Glaze the outside of the ribs with Bachan’s Roasted Garlic Sauce when the ribs are about 15 minutes from being done.
- Once the beef ribs reach an internal temperature of 200°F and are probe tender, remove them from the smoker. Rest for 15-20 minutes.
- Slice the beef ribs evenly between each rib bone. Serve with fresh chimichurri and enjoy!
- Serve and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 8 Hours
- Category: Dinner, Main dish
- Method: Smoking
- Cuisine: American
