Beef Ribs With Shishito Pepper Chimichurri

These might be some of the best beef ribs I’ve ever made smoky, juicy, and loaded with deep beefy flavor. But what really took them over the top? That Shishito Pepper Chimichurri!

The ribs get a perfect crust from W Sauce, TX Salt & Pepper, and Blazing Star Pork’n Rub, then slow-smoked on the Yoder Smokers YS640S Outlander until perfectly tender. Paired with a bold, herby, smoky chimichurri made from fire-roasted shishito peppers, it’s an absolute knockout dish.

🔥 A perfect combo of smoke, spice, and freshness, this is next-level BBQ flavor you’ll keep coming back to.

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📋Quick Recipe Card

 

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🛒Ingredients

For the Beef Ribs

• 2 racks of beef ribs
  
• 2 tbsp @bearandburtons W Sauce (binder)
  
• 3 tbsp @alfrugoniofc TX Salt & Pepper
  
• 3 tbsp Blazing Star Pork’n Rub
  
• 2 tbsp beef tallow (for wrapping)
  

For the Shishito Pepper Chimichurri

• 1 cup fresh parsley, chopped
  
• ½ cup fresh cilantro, chopped
  
• ½ onion, finely chopped
  
• 6 cloves garlic, minced
  
• 6 shishito peppers (smoked or roasted)
  
• ⅓ cup red wine vinegar
  
• ⅔ cup extra virgin olive oil
  
• Juice of 1 lime
  
• 2 tsp Blazing Star Beef Rub
  

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🔥Instructions

1. Preheat and Prep the Ribs
   Fire up your Yoder Smokers YS640S to 200°F. Trim any excess fat from the ribs. Use W Sauce as a binder, then season generously with TX Salt & Pepper and Blazing Star Pork’n Rub.
   
2. Smoke Low and Slow
   Place ribs on the smoker bone-side down. Smoke for 2 hours at 200°F, then bump the temp to 250°F for another 2 hours.
   
3. Crank It and Finish
   Increase the temp to 300°F and cook until probe tender (around 200–205°F internal). Once done, wrap in foil with beef tallow and let rest for 1 hour in a warmer or BBQ blanket.
   
4. Make the Chimichurri
   While ribs smoke, roast or smoke the shishito peppers until blistered. Finely chop them and combine with parsley, cilantro, onion, garlic, vinegar, olive oil, lime juice, and Beef Rub. Mix well.
   
5. Slice and Serve
   Slice ribs with a sharp chef knife. Spoon Shishito Pepper Chimichurri generously over the top before serving.
   

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💡Pro Tips

• Use beef tallow during the rest for incredible richness and moisture retention.
  
• Adjust the chimichurri heat by adding extra smoked shishitos or a jalapeño.
  
• For maximum crust, skip wrapping until the very end of the cook.
  
• Let the chimichurri sit for at least 30 minutes before serving to let flavors blend.
  

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🛒Shop the Flavors

• Blazing Star Pork’n Rub
• Blazing Star Beef Rub

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➡️Try Next

• Asian Style Beef Back Party Ribs
  
• Perfect Brisket on the YS640S Outlander
  
• Aji Verde Chicken Tacos