Explore the South American flair with this innovative twist on a butcher's technique, transforming beef ribs into individual portions. Drawing inspiration from my BBQ idols in Argentina, who are renowned for cooking over open flames.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
8 kg 16.6 lbs beef ribs ( cut trough the bones only )
- 80 grams / 2.8 oz PitmasterX's Texas Beef Rub
coffee filter
2 twigs fresh thyme
2 twigs fresh rosemary
4 leaves sage
500 ml / 2 cups water
500 ml / 2 cups red wine
2 yellow onions
80 grams / 2.8 oz butter
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Ask your butcher to portion a piece of around 8 kg or 16.6 lbs of beef ribs around the bones ( Show your butcher the video ).
- Rub the beef ribs in with olive oil on all sides using your hands.
- Use 80 grams or 2.8 oz of PitmasterX's Texas Beef Rub to season the beef ribs with a medium light coating on all sides.
- Fire up your BBQ and set it for a direct cooking style with a thin layer of embers spread out in the BBQ and a lot of distance between the grill grate and the heatsource.
- Put the ribs on the grill grate and stick in a thermometer in the meat to keep an eye on the surroundings and core temperature.
- Close the lit and let it slowly come up to a core temperature of 92°C or 198°F with a BBQ temperature of 120°C or 250°F.
- Use an old fashion coffee with a filter and add 2 twigs of fresh thyme, 2 twigs of fresh rosemary and 4 small leaves of sage. Make sure you bruise all of it.
- Add 2 tbsp of leftover Texas Beef Rub to the filter and add 2 cups or 500 ml of water to the coffee machine.
- Add 500 ml or 2 cups of red wine to the extraction jar where the coffee normally comes out.
- Turn on the coffee machine and once the process is finished, transfer the contains in a spray bottle.
- Regularly fill up the charcoal tray with small chunks of charcoal to keep the fire burning. You want to be sitting at an almost dying out charcoal layer for the whole cook, This way the fat dripping cannot create big flare ups on to your beef ribs.
- Use the BBQ spray regularly to build up bark and keeping the temperature down.
- Once the beef ribs have reached the desired copre temperature it's time to let it rest for at least 30 minutes.
- Chop up 2 yellow onions.
- Heat up a pan and let 80 grams or 2.8 oz of butter melt.
- Saute the onions and add another tbsp of the leftover Texas Beef Rub and let it become glassy and cooked trough.
- Serve the onion ton top of every portion of beef ribs and start enjoying!
