Beef Back Ribs with Chimichurri on the Big Green Egg

[FTC Standard Disclosure]  I do not receive any compensation for this post; however, I will be paid for my book sales.

The gauchos of Argentina knew what they were doing when they paired grilled beef with chimichurri.  The pungent flavor combination makes my mouth water every time.

This past weekend I found a nice rack of beef back ribs and decided to make the Beef Back Ribs with Chimichurri from my new book, The Offset Smoker Cookbook (Ulysses Press).  The only difference was this time, I used a Big Green Egg instead of an offset smoker.  Everything in this book can be cooked just as easily on a kamado instead of an offset.  The full recipe details are in the book but you can probably figure everything out from the details given here.

Picture from The Offset Smoker Cookbook.

Types of Beef Ribs

I need to do an entire post about different types of beef ribs, but for today's purpose, I'll generalize and say there are two types of beef ribs (there are more). 

• Beef Short Ribs - Cut from the Plate or Chuck primals, beef short ribs eat like brisket - luscious and beefy.  We smoke them whole, but in the grocery store, you'll see them trimmed down to half-sized individual ribs or flanken-style (Korean).  They are big, take a long time to cook, and a single rib will feed 1 to 2 people.
• Beef Back Ribs - These are the rib bones that you see on a bone-in prime rib.   Beef back ribs are the leftovers once the butcher breaks a whole ribeye down into a boneless roast or ribeye steaks.  Naturally, these eat more like ribeye steak.  They LOOK big when you buy them, but they will shrink down quite a bit.  Back ribs are scrappy little things but still delicious.  Count on 2 bones per person.  

Spicy Potatoes Au Gratin on the Big Green Egg

[FTC Standard Disclosure]  I received no compensation for this post.  A few of the links are Amazon Affiliate links, but I paid full price for the products mentioned.

I'm home alone this weekend and had a craving for potatoes au gratin last night, so I whipped this together for my dinner.  Sorry that some of the pictures are dark, it came off the grill right as the sun was almost set.

 

The first problem I ran into was that I had no milk or cream for the base.  But I did have some Mexican crema, so I mixed a cup and a half of that with a half cup of chicken stock and about a tablespoon of my NMT Beef Rub v.2.  Basically, I mixed it to taste.

I brought out the mandoline, aka the "destroyer of fingers."  I sliced half of a Vidalia onion at 1/16th inch and Yukon gold potatoes to 1/8th inch.  

Ribeye Steak with Compound Butter

[FTC Standard Disclaimer]  I received no compensation for this post.  But in full disclosure, although I took the year off from working directly with Certified Angus Beef® Brand, I have been sponsored by them in the past and plan to return to the program next year.

I stopped by Food City before Independence Day to pick up a chicken for a recipe I had in mind.  But I had to pick up a steak when I saw that they were having a big sale on Certified Angus Beef® Brand steaks.  I still got the chicken...I just got a steak, too.

Food City had USDA Choice and Prime C.A.B. ribeyes on sale for a price I couldn't ignore.

I hand-picked this beautiful USDA Prime, Certified Angus Beef® Brand ribeye steak.

A Bit about Steak Quality Terms

Are you confused by all of the Angus beef offerings these days?  In addition to USDA grades of Prime, Choice, and Select, at the meat counter you now see vague terms like premium, champion, and more.  Let's take a look at what it all means.

Book Launch Celebration

 My second book comes out later this month on July 22nd.  I'm excited to share that I will be having a Book Launch Celebration at East Tennessee's go-to retailer for BBQ and grilling gear and suppliers - Elder's Ace Hardware.  The event will take place on Big Green Egg Tuesday, July 23rd from 5 to 7pm.

Come out and join us.  Big Green Egg Tuesdays at Elder's Ace Hardware are always a good time.  We keep things informal but informative: sharing techniques, demonstrating recipes, and answering questions.  Think of it like hanging out on a friend's patio, grilling and shooting the breeze about BBQ.

The book is titled The Offset Smoker Cookbook published by Ulysses Press.  While it is geared towards the backyard-level offset smokers, the recipes can be cooked on just about any smoker.  Since the Book Launch Celebration coincides with Elder's Green Egg Tuesday, I will prove that point by cooking the recipes on Big Green Egg's.