Beef Ribs With Shishito Pepper Chimichurri
These smoked beef dino ribs develop a deep, flavorful bark from W Sauce, Al Frugoni’s TX Salt & Pepper and Blazing Star BBQ Pork’n Rub. A fresh chimichurri made with smoked shishito peppers cuts through the richness of the beef and brings the whole dish together.
The ribs are cooked in stages on the smoker until probe tender, then wrapped with beef tallow and rested for an hour before slicing.
Beef Ribs With Shishito Pepper Chimichurri Recipe
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Prep Time 25 minutes |
Cook Time Approximately 7 to 8 hours |
Rest Time 1 hour |
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Servings 4 to 6 |
Difficulty Intermediate |
Cooking Method Smoker |
Ingredients
For the Beef Ribs
- 1 rack beef dino ribs
- Bear & Burton’s W Sauce, as needed for a binder
- Al Frugoni TX Salt & Pepper, as needed
- Blazing Star BBQ Pork’n Rub, as needed
- Beef tallow, as needed for wrapping and resting
For the Shishito Pepper Chimichurri
- 12 shishito peppers
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 onion, finely chopped
- 6 cloves garlic, minced
- 1/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- Juice of 1 lime
- 2 teaspoons Blazing Star BBQ Beef Rub
Instructions
- Preheat the smoker. Set your smoker to 200°F.
- Prepare the beef ribs. Trim any hard or excessive exterior fat from the rack while leaving enough fat to protect the meat during the long cook.
- Season the ribs. Apply a thin layer of W Sauce as a binder. Season the entire rack with Al Frugoni TX Salt & Pepper followed by Blazing Star BBQ Pork’n Rub.
- Begin smoking. Place the ribs on the smoker bone-side down and cook at 200°F for 2 hours.
- Increase the temperature. Raise the smoker to 250°F and continue cooking for another 2 hours.
- Smoke the shishito peppers. Place the shishito peppers on the smoker and cook until softened and lightly blistered. Remove them and allow them to cool enough to handle.
- Make the chimichurri. Chop the smoked shishito peppers and combine them with the parsley, cilantro, onion, garlic, red wine vinegar, olive oil, lime juice and Beef Rub. Mix well and allow the flavors to develop while the ribs finish cooking.
- Finish the ribs. Increase the smoker temperature to 300°F and continue cooking until the meat is probe tender. An internal temperature around 200°F to 205°F can be used as a reference, but tenderness is the final test.
- Wrap and rest. Remove the ribs from the smoker, add beef tallow and wrap them tightly. Rest for 1 hour in an insulated BBQ blanket, dry cooler or warm holding area.
- Slice and serve. Slice the rested ribs between the bones and spoon the smoked Shishito Pepper Chimichurri over the meat before serving.
Mike’s Notes
- This recipe uses one rack of thick beef dino ribs, not two racks.
- Use the internal temperature only as a reference. The ribs are finished when a temperature probe slides into the meat with very little resistance.
- Smoking the shishito peppers adds another layer of wood-fired flavor to the chimichurri.
- Allow the finished chimichurri to sit for at least 30 minutes so the herbs, peppers, vinegar and Beef Rub can come together.
- Do not skip the one-hour rest. Resting allows the juices to settle while the beef tallow adds richness.
Frequently Asked Questions
What are beef dino ribs?
Beef dino ribs are thick plate short ribs with large bones and a generous layer of meat. They are sometimes sold as three-bone beef plate ribs.
What temperature should beef ribs reach?
Beef ribs commonly become tender around 200°F to 205°F, but every rack is different. Probe tenderness should determine when they are ready.
Are shishito peppers spicy?
Most shishito peppers are mild, although an occasional pepper can carry more heat. Smoking them adds roasted flavor without overpowering the chimichurri.
Why are the ribs cooked at three different temperatures?
The lower starting temperature builds smoke flavor. Raising the temperature in stages helps render the fat and finish the ribs without rushing the early part of the cook.
Can the chimichurri be made ahead of time?
Yes. It can be prepared several hours before serving and refrigerated. Let it return closer to room temperature and stir it well before spooning it over the ribs.
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