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The Rotisserie Beef Ribs smothered in Chimichurri.
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5 from 6 votes

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.
Prep Time1 hour
Cook Time5 hours
Total Time6 hours
Course: Dinner
Cuisine: American, Argentinian
Servings: 6 people
Author: Derek Wolf




  • 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


  • 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!



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.


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