Rotisserie Beef Ribs
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? 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. Table of Contents Why You’ll Love Beef Ribs on the RotisserieIngredients​Beef RibsThis sauce is FYR!Chimichurri Sauce How to Make the Best Beef RibsTips for Fire Pit CookingWhat to Serve with Beef RibsHow to Store Leftovers and ReheatMore Beef RibsFAQsFlavor X Fire & FOOD X FireRotisserie Beef Ribs Recipe Why You’ll Love Beef Ribs on the Rotisserie Ingredients ​Beef Ribs ​Beef Ribs This sauce is FYR! Chimichurri Sauce Chimichurri Sauce How to Make the Best Beef Ribs Tips for Fire Pit Cooking What to Serve with Beef Ribs How to Store Leftovers and Reheat More Beef Ribs FAQs Flavor X Fire & FOOD X Fire Rotisserie Beef Ribs Recipe South America vs North America, who does beef ribs better? Watch the below to find out! 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. Add flavor to everything you’re cooking shop over the fire spice lines 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. I’ve also listed out my Best Chimichurri Recipes here! Ingredients ​Beef Ribs 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. 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. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. 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. 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. 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. If you love rotisserie meals as much as me, then make sure to check out all my Best Rotisserie Recipes! Alternatively, if you’re all about the beef ribs, make sure to check out my Best Beef Rib Recipes Here! 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. 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. 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. More Beef Ribs 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. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Ribs: ▢ 2 Plate Beef Ribs▢ ⅓ cup Smoked Garlic Jalapeno Lager Rub▢ FYR BLK Hot Sauce for binder ▢ 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 ▢ 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! 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. 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. 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. 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. 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. 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. 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! 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 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!