Begin by preheating your smoker to 250°F. I used apple wood on these ribs which gave them a sweet smokey flavor.
Next, trim the excess fat and silver skin off of the top of the beef ribs. It’s best to use a sharp knife that has a flexible blade for this process. Removing the excess fat and silver skin will give you a better bite and allow more seasoning to penetrate into the rib meat.
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 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.
Glaze the outside of the ribs with Bachan’s Roasted garlic sauce when the ribs are about 15 minutes from being done. This will give a subtle sweet sticky glaze on the outside of the meat.
Once the beef ribs reach an internal temperature of 200°F and they are probe tender, remove them from the smoker. Set them aside and let them rest for 15-20 minutes to help redistribute the juices back into the meat.
Slice the beef ribs evenly in between each rib bone. When you cut in, you should see rendered fat and juicy tender meat.
You can serve these right on the bone, otherwise remove the meat and cut them into bite sized pieces.
Serve the meat with the fresh chimichurri and enjoy!
ingredients
•1 rack of Beef Plate Ribs •¼ cup coarse black pepper •¼ cup Coarse Kosher Salt •3 tbsp Bachan’s Roasted Garlic
Chimichurri •1 bunch Italian parsley •1 bunch Cilantro •5 cloves of garlic, finely minced •2 tbsp Bachan’s Roasted Garlic •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
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