The trick is to smoke the meat and not make the meat smoke
GAUCHO - STYLE BEEF RIBS W/ COUNTRY HOT SAUCE
Date: September 16, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Gaucho Style Beef Ribs
The beef ribs were simply seasoned with Kosher salt & freshly ground black pepper. They are spitted & on the rotisserie. I tied them off to help them remain fixed to the spit.
These ribs were so big I had to take out the grill grate to keep them from hitting the grate. I used my grill's drop in cast iron pan, which did double duty as a drip pan.
The Country Style Hot Sauce used: Yellow bell pepper, tomatoes, lime juice, jalapeno pepper, onion, cilantro, Kosher salt, black pepper, EVOO & red wine vinegar.
The ingredients are diced & everything is ready to mix.
The Country Style Hot Sauce is mixed.
The ribs are done after 2 1/2 hours on the rotisserie.
Time to eat.
The other item on the menu was some Boston baked beans.
The Country Style Hot Sauce was surprising. It looked like salsa, but tasted different & was a little spicier than I expected.
This was a very tasty meal.
The ribs had a tasty crusty exterior and an extremely moist interior with a very beefy flavor.
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These ribs are technically not barbecued, because they were not cooked low & slow on the smoker, but were rotisserie grilled on the gas grill. None of the other beef categories fit so here we are. Technicalities aside, these are great ribs which are simple to prepare. The ribs are seasoned generously on both sides with coarse salt & black pepper and placed on a rotisserie spit. These ribs were so big they actually hit the grill grate. I had to take out my center grill grate and use the cast iron pan made for my grill. It can be mounted so it is recessed which gave me just enough room for the ribs to spin freely. The ribs cooked for about and hour and twenty minutes and I used some oak chips to give them some smoke flavor. While they were cooking I made a sauce called Country Style Hot Sauce which is a Brazilian sauce which looks like a Mexican style salsa, but has a different flavor. It goes great with beef. The ribs were great. They had a crispy and tasty outer crust and were very moist inside. This recipe was long on taste and short on work - a winning combination.