On a Sunday afternoon when I have plenty of time to tend to a fire, making the best Beef Ribs on the rotisserie is my idea of time well-spent. This is one of the most perfect meals, because how could you not love succulent beef smothered in my favorite Chimichurri sauce?

Rotisserie beef ribs are sliced and smothered in a tasty chimichurri sauce.

Given the long time it takes to cook, this is not a fast and easy dinner recipe in terms of the cooking method. It is, however, easily one of the tastiest recipes you’ll ever make in your backyard!

As much as I love trying new recipes, I return to this classic recipe often, because it’s so freakin’ delicious. It’s a tender beef recipe that honors the art of slow cooking, patience, and the incredible flavors infused into the meat by the smoky wood.  

Why You’ll Love Beef Ribs on the Rotisserie

While you could make beef ribs faster in a slow cooker or instant pot with braising liquid, the rotisserie cooking method yields results that are every little bit as amazing.

The longer period of time for the slow cooking process yields juicy meat that falls off the bone and simply melts in your mouth. This simple recipe yields an incredible beef flavor, especially because of the Smoked Garlic Jalapeno Lager Rub and FYR BLK Hot Sauce.

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If you like the combo of juicy beef and chimichurri, then you may want to try these recipes: Chimichurri Marinated Tri-Tip with Grilled Fries, Chimichurri Steak Sandwich, and Skewered Picanha with Bone Marrow Chimichurri.

Ingredients

​Beef Ribs

Plate ribs are prepared for the rotisserie fire.
  • Cut of Beef – Plate ribs are known for the marbling throughout the meat. Your local butcher is your best resource for finding the best cut of beef for any recipe. 
  • Spices –  Smoked Garlic Jalapeno Lager Rub is one of my favorite spice blends that comes in one of my signature beer cans. 
  • Binder (and heat!) – My FYR BLK Hot Sauce is not in all the grocery stores yet, but, in the meantime, grab some online directly from the FYR website.

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Chimichurri Sauce 

  • Flavor – Fresh herbs like parsley and cilantro combined with garlic, red pepper flakes, kosher salt, and black pepper are the perfect flavor combo.
  • Sauce – Olive oil & red wine vinegar create the salad-dressing-like base for this killer sauce. 

Such simple ingredients with such easy steps make this rotisserie beef recipe well worth the long cooking time. Now, without further ado, let’s get the cooking started!

How to Make the Best Beef Ribs

After following my simple steps, you’ll be well on your way to making the best beef ribs ever!

First things first, let’s start by slathering the ribs with my FYR BLK Hot Sauce and a generous sprinkling of Smoked Garlic Jalapeno Lager Rub. Alternatively, you can opt for a combination of salt, pepper, and garlic powder for a more classic flavor profile. For less heat, go with some yellow mustard instead of my hot sauce.

Once your beef ribs are perfectly coated, then place the ribs onto a rotisserie spike, ensuring a secure fit. Set the meat aside until the fire is ready.

The beef ribs are speared by the rotisserie prongs over the fire pit.

Heat the grill or pit to a two-zone indirect medium-high heat, aiming for temperatures around 350-375 degrees F. Position the rotisserie so that the meat cooks on the cooler side. 

With the beef ribs securely on the rotisserie forks, start cooking! Consistent heat is the key to producing the most tender meat. To cool any hot spots, keep a bottle close by for spritzing. It can be filled with your favorite beer, some apple cider vinegar or a mix of both!

Allow the ribs to cook until they reach an internal temperature of 175 degrees F. Usually, this takes around 4-5 hours. 

After the ribs are done, pull them off to rest for about 20-25 minutes, ensuring the most succulent meat.

While the ribs are resting, go ahead and make the Chimichurri sauce in a small bowl. After mixing all the ingredients, let the mixture sit for 10 minutes, giving the garlic herb flavors a chance to then infuse into the olive oil.

A small wooden bowl is filled with the finished chimichurri sauce.

Next, turn the meat on its side on a cutting board and slice up individual ribs. Top with the chimichurri and enjoy! 

Tips for Fire Pit Cooking

First, make sure to position the fire pit in a wind-protected area. Next, use dry, never damp, hardwoods like oak or hickory, and arrange them for optimal airflow. Whenever adding wood to keep the flames going, make sure you do it gradually to avoid drastic temperature changes.

The beef ribs rest after cooking for 4-5 hours.

What to Serve with Beef Ribs

Creamy mashed potatoes with roasted garlic are always delicious with rotisserie beef ribs. Then throw some carrots covered in olive oil and kosher salt onto the grill and you’ll have another great complement to the meal. Don’t forget to sprinkle with fresh chopped parsley!

How to Store Leftovers and Reheat

Let any leftovers cool to room temperature before wrapping them in aluminum foil. Then store them in an airtight container in the refrigerator for 3-5 days.

To reheat, place the foil packets in an oven or grill at a low temperature to maintain that tenderness and flavor. Check after 20 minutes to see if the meat is heated through. 

A delicious and tender bite of beef ribs covered in chimichurri sauce.

FAQs

What’s the difference between short ribs, chuck ribs, and plate ribs?

There are many types of beef ribs. Short ribs, chuck ribs, and plate ribs are distinct cuts of beef, each with unique characteristics. Short ribs come from various areas of the cow, including the brisket, chuck, or rib. Chuck ribs come from the cow’s shoulder area. Plate ribs come from between the brisket and flank. They are meaty with more marbling, making them naturally tender and ideal for slow-cooking methods like rotisserie. 

Can I make this same recipe with pork ribs? 

Yes, with a caveat. Pork ribs are smaller and leaner than beef ribs, so you’ll need to adjust the cooking time accordingly. Pork ribs also have a different flavor profile, so consider using different seasonings and rubs that complement pork, such as my all-purpose bbq rub. Instead of red wine vinegar in the chimichurri, go with apple cider vinegar to better compliment the pork. 

What kind of wood should I use for the Beef Ribs on the rotisserie recipe?

Choosing the right wood can make all the difference to the flavor of your beef ribs. Choose hardwoods like hickory, oak, or mesquite for a robust and smoky flavor. Fruitwoods such as apple or cherry impart a slightly sweet and fruity aroma to the meat.

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The Rotisserie Beef Ribs smothered in Chimichurri.

Rotisserie Beef Ribs

Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
Author:Derek Wolf
5 from 6 votes
Prep Time: 1 hour
Cook Time: 5 hours
Total Time: 6 hours
Course: Dinner
Cuisine: American, Argentinian
Servings: 6 people

Ingredients 

Ribs:

Chimichurri:

  • 1/2 cup Parsley chopped
  • ¼ cup Cilantro chopped
  • 3 cloves Garlic minced
  • 3/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Instructions 

  • Slather your beef ribs in my FYR BLK Hot Sauce and generously season with the Smoked Garlic Jalapeno Lager Rub or salt, pepper and garlic powder.
  • Place the plate ribs whole onto the rotisserie spike and secure. Set aside until ready to use.
  • Preheat a two zone indirect medium high heat fire (around 350-375F). Make so that the rotisserie cooks on the cool side of the grill or pit.
  • Add your beef ribs on the rotisserie and cook until it reaches 175F internal (around 4-5 hours). Make sure to maintain consistent heat, and spritz with water as needed to cool any burning spots.
  • Once the beef has hit temperature, pull off and let rest for 20-25 minutes.
  • In a bowl, mix together all the ingredients for the chimichurri and let sit for 10 minutes to marinate.
  • Slice up your beef ribs, top with the chimichurri and enjoy!

Notes

Tips for Fire Pit Cooking
First, make sure to position the fire pit in a wind-protected area. Next, use dry, never damp, hardwoods like oak or hickory, and arrange them for optimal airflow. Whenever adding wood to keep the flames going, make sure you do it gradually to avoid drastic temperature changes.

Nutrition

Serving: 7Oz | Calories: 404kcal | Carbohydrates: 9g | Protein: 20g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 83mg | Potassium: 495mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 643IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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