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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 RibsI 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.