Rotisserie Beef Ribs

5 from 6 votes

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.

Prep Time1

Cook Time5

Total Time6

Course: Dinner

Cuisine: American, Argentinian

Servings: people

Author: Derek Wolf

Ingredients

Ribs:

2 Plate Beef Ribs
⅓ cup Smoked Garlic Jalapeno Lager Rub
FYR BLK Hot Sauce for binder

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!

Video

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