I know I told you before that I have cooked the best beef ribs but I lied. I smoked them, grilled them like steaks and skewered them on a rotisserie. They were all fantastic.
But I brought these beef ribs to the next level with a fresh middle eastern spice mix that you really have to try.
- Beef ribs
- 1 part baharat spice mix
- 1 part salt
For the bell peppers
- 6 bell peppers
- 1 tbsp olive oil
- 400 grams of ground beef
- 1 onion
- 1 clove of garlic
- 1 tbsp of baharat spice mix
- 400 grams of cooked rice
- Mix the baharat spices and the salt. Sprinkle on an even layer on the beef ribs.
- Fire up your grill with an indirect temperature of 140°C (284F) and some smoke wood.
- Put the beef ribs in the grill and close the lid. Take them out when the meat reaches a core temperature of 94°C (201F). Before you wrap them, test the tenderness with the probe of your thermometer.
- When the beef ribs are to your liking, wrap them in aluminium foil for one hour.
- Cut the cap of the bell peppers and set them aside. Hollow out the bell peppers.
- Slice the onion in rings and cut fine the clove of garlic.
- Put a pan on the fire and fry the ground beef in a little olive oil till the minced meat is brown and a little crispy.
- Then put in the onion rings, the garlic and the baharat. Stir it till the onion rings are turning soft. Then add the cooked rice and stir it for the last time.
- Fill the bell peppers with the beef/rice mix and put the cap back on.
- Cook the stuffed bell peppers for half an hour over indirect temperature of 140°C (284F)
- Cut the beef from the ribs and serve it with the bell peppers.
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BBQ gear used
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