Slow Cooked Beefribs

Slow-cooked beef ribs are a classic comfort food that never fails to impress. By searing the beef ribs on a hot plate before transferring them to a Dutch oven for long and slow cooking, you can achieve a depth of flavor that is simply irresistible. The searing process helps to caramelize the meat's surface, resulting in a rich and complex taste that will complement the tender, fall-off-the-bone meat that you'll get from slow cooking.
This recipe is perfect for a lazy weekend dinner or special occasion when you want to indulge in a hearty, flavorful meal that will leave your taste buds wanting more. So, let's get started!

Prep Time 10 mins
Cook Time 2 hrs 30 mins
Course bbq beefribs, Beef, Beefribs, cast iron beefribs, dutch oven
Cuisine American Barbecue
Servings 4


  • PitmasterX’s BBQ Beef Rub
  • 2 bellpeppers chopped
  • 3 red onions chopped
  • 6 tomatoes chopped
  • 30 grams fresh cilantro chopped
  • 3 tbsp chipotle peppers in adobo sauce chopped
  • 2 cloves of garlic chopped
  • 50 grams butter
  • 700 ml seeved tomatoes
  • 700 ml water
  • 2 bay leaves
  • 1 tbsp cumin seeds
  • 5 cloves
  • 1 tbsp all purpose flour
  • 8 small tortillas
  • 300 grams shredded cheese


  • Slice the beefribs in 2 induvidual ribs and keep the membrane on the back.
  • Make the PitmasterX’s BBQ Beef Rub and season all sides with the rub.
  • Chop up some bellpeppers, red onions,tomatoes, fresh cilantro, garlic cloves and some chipotle peppers in adobo sauce.
  • Fire up the Chad-O-Chef Boma with some small timber and 3 fire starters as kindle.
  • When you have a small fire going and the timber burned up, put in a couple of bigger log's to get a bigger fire going.
  • Once the plate is hot, pour some sunflower oil over the plate and spread it out with a piece of cloth.
  • Sear the bellpeppers , red onions,tomatoes, fresh cilantro, garlic cloves and chipotle peppers in adobo sauce on the hot plate while warming up your skottsberg pan in the center above the fire.
  • Add everything to the pan once everything is cooked.
  • Add 700 ml of seeved tomatoes, 700 ml of water 1 tbsp cumin seeds, 2 bay leaves, 5 cloves and 2 tbsp of beefrib rub and let it simmer with the lit off.
  • Sear the beefribs on the hot plate with some butter to create as much of texture on the ribs as possible.
  • Dust your ribs in a 1 tbsp of all purpose flour to multiply the crust.
  • Put both beefribs in the pan and let it simmer with the lit on for around 2 hours.
  • Slice the beefribs into strips.
  • Put a small hand of shredded cheese on the griddle plate and put a small fitting tortilla on top and press it down.
  • After 20 seconds the cheese is sticking together it's time to flip it so that the cheese points upwards.
  • Put some beef and sauce on top and fold it. That's how you make the perfect beefrib tortilla.


Keyword asado beefribs, beef burrito, beef tortilla, beefrib recipe, Cheese, griddle plate, grilled beefribs, low and slow beefribs, smoked beefribs, tortillas
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