Smoked Beef Rib with Chimichurri

Episode: 13
Title: Smoked Beef Rib with Chimichurri
Broadcast: Nov 11th
Presenter: Russell Blaikie

Ingredients for 6 people

  • 2 pieces 3 bone beef ribs, ask your butcher for them cut from the chuck end, these are the meatiest ribs. They’ll weigh about 1.1kg each, so about 2.2 kg total
  • Sea salt
  • 12 soft tacos
  • Some greens to add to tacos – rocket is perfect
  • Japanese mayonnaise
  • It is handy to have some vinyl disposable gloves for handling the beef

The Rub

  • American Mustard
  • Sea salt and coarsely ground black pepper, mixed 50/50


  • 1 cup picked and washed flat leaf parsley
  • ½ cup picked and washed coriander
  • 2 cloves crushed garlic
  • 2 ea chopped shallots
  • 80 ml extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Juice of one lime
  • Pinch of chilli flakes
  • Sea salt and freshly ground black pepper

Method ribs:

  • First salt the beef ribs generously all over, then leave in the refrigerator for at least 1 hour, preferably up to 6 hours.
  • Place the water bath in your smoker, light and pre-heat to 155c.
  • Slather the ribs with mustard, then sprinkle with the salt-pepper mix all over.
  • Place into the top section of your smoker. Add your favorite smoke woodchips over the fire and cook for 6-8 hours, until the ribs are tender (if you have a probe thermometer the internal temperature of the ribs should be 203C).
  • Wrap the ribs in foil, and leave to rest in a warm place (an esky is a good spot to keep ribs warm) for 45 minutes to an hour.
  • Pull the meat from the bone and Serve with warmed soft tacos with a drizzle of mayonnaise and a good dollop of chimichurri …a few salad greens will top these delicious beef rib tacos off!

Method chimichurri:

  • Blend ingredients together to a coarse paste in the bowl of a food processor, reserve in refrigerator.

The Garden Gurus