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Rotisserie Beef Plate Ribs with Pebre (Chilean Salsa)

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The biggest beef ribs you’ve ever seen — spit roasted over a wood fire. Count on big flavors from the beef and the wood smoke.

This is a really interesting preparation. Usually beef ribs are smoked low and slow in a smoker. For this recipe, we will spit-roast them, in the style of Brazil, on a wood-burning rotisserie. I keep the seasoning simple; this is really about the marriage of the beef and the woodsmoke.

If you love beef, and if you love ribs, this is the ultimate carnivorean experience.

Serve with Pebre, a traditional Chilean meat sauce.

 

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Rotisserie Beef Plate Ribs with Pebre (Chilean Salsa)

Recipe Notes

  • Yield: Serves 10 to 12
  • Equipment: Rotisserie set-up; butcher’s string

Ingredients

  • 2 racks of beef plate ribs
  • Coarse salt and cracked or freshly ground black pepper
  • Pebre (see recipe)

Recipe Steps

Step 1: Build a wood fire in the fire box of your grill and let it burn down. Arrange the wood in two piles parallel (but not directly under) the rotisserie spit.

Step 2: Generously season the beef plate ribs with salt and pepper on both sides. Make starter holes with a sharp knife perpendicular to the bones. Skewer them lengthwise on the rotisserie spits. Secure the ribs with the rotisserie forks, then tie the ribs to the spit lengthwise with butcher’s string.

Step 3: Insert the spit into the motor and turn the motor on. Spit-roast the ribs, replenishing the fuel as necessary, until the ribs are nicely browned and tender and the meat has shrunk back from the ends of the bones by 1 to 2 inches, 3 1/2 to 4 hours. The meat will still have some steak-like chew to it. Cut the strings and remove the ribs from the spit. Slice the ribs into individual bones and serve with the Pebre.

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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.