This will blow your head off! Freshly made chimichurri sauce with smoked beef ribs.
Medium | 30 mins Prep | 360 mins Cook | Feeds 3x People
- 2x large cloves of garlic rough chop
- 2x large handfuls of flat leaf parsley rough chop
- juice 1x lime
- salt and pepper
- ½ cup olive oil
- 2x tbsp red wine vinegar
- 1x red chilli rough chop
- 3 bone rack of short ribs (local butcher, Costco etc)
- 3x tbsp of Backyard BBQ Rub/Seasoning
- 1x tbsp mustard
Add all your ingredients into a blender and blend until it forms a smooth green paste. If you love chopping as much as I do, use a chefs knife or bunka and fine chop your ingredients and blend with the liquids.
if you have the time store in the fridge for 2-24 hours to allow the flavour to amplify into next week.
Add to your protein as a baste, sauce or dipping sauce.
Now that your home made chimichurri is in the fridge, lets move to the beef rib prep.
Using a boning knife or similar, flip your ribs over and make incisions on each side of the bone. Peel up an edge of the membrane and peel each piece off. This will allow greater penetration of your seasoning.
Apply a coating of mustard, olive oil etc to act as a binder for your seasoning.
Give the ribs a generous lashing of Backyard BBQ Rub/Seasoning and ensure all sides are covered.
This is optional but I gave the ribs a coating of the chimichurri sauce before smoking, and it added a great depth of flavour.
Pre-heat your smoker to 250F/121C. For this cook I used my Weber Smokey Mountain with lump charcoal and cherry wood chunks. Once the smoker has been lit for approximately 15 mins and the smoke is thin and a shade of light blue, you are ready to throw the ribs on.
Smoke your beef ribs for approximately 5-6 hours, or until you can slide a metal skewer into them with very little resistance. In addition, the meat will have pulled back dramatically on the bone like below.
Once your beef ribs have rested for 1-2 hours in an insulated container, its time to slice and drizzle that chimichurri sauce over the top!
Top Tips For Young Players:
- Whilst my preference is to chop the chimichurri ingredients with a good knife, don't let the purists shy you away from using a blender.
- Leaving the chimichurri in the fridge overnight allows the sauce to amplify its flavour profile.
If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.