There’s no marinade except olive oil, a few spices, and salt and pepper—this is because you’re meant to serve your meat with Chimmichurri sauce.
These barbecued beef ribs are part of a five-part series devoted to chipotles–those many varieties of smoked chiles.
To get South American style beef ribs have the butcher cut through the bone and produce strips of ribs.
No matter how you cook your ribs – in a smoker, an oven or slow-cooker – a great barbecue sauce can accentuate the flavor. The best sauces for ribs tend to be thick and sticky so they hold to the ribs. Remember that any sauce that contains sugars (like tomatoes do) will burn at temperatures above 265 degrees F. If you are cooking at temperatures above this, wait until the ribs are cooked before applying the sauce. This will prevent burning so you can avoid blackened ribs.
Sriracha isn’t supposed to be green. I know this because it’s red. It’s always red. It’s always BEEN red. I’ve never seen green sriracha in my fridge before. If I had, I’d have believed it to have gone bad. Until now.
Try tea-smoking as an Asian alternative to boring roasted turkey this Christmas. It’s a style of cooking meat that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine.
Whether you’re a vegetarian, a meat lover, crave fresh seafood, or are looking for a special way to grill up some wild game, the perfect recipe is waiting for you in Rick Browne’s newest book, “The Ultimate Guide to Grilling.”