Rotisserie Beef Plate Ribs with Pebre (Chilean Salsa)Steven Raichlen
Rotisserie Beef Plate Ribs with Pebre (Chilean Salsa)
- Yield: Serves 10 to 12
- Equipment: Rotisserie set-up; butcher’s string
- 2 racks of beef plate ribs
- Coarse salt and cracked or freshly ground black pepper
- Pebre (see recipe)
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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