WRONG about heat deflectors? JoeTisserie Asada beef ribs cooked over live fire are AMAZING!

beef ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken thighs are lower in fat and calories, while pork ribs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is usually cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice provides flavor without alcohol, and vinegar is less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

Sprinkle diamond crystal kosher salt liberally on all sides of the beef ribs for an overnight dry brine.

Place the beef ribs on a drying rack and refrigerate overnight.

Prepare a dry rub with one part cumin powder, one part oregano, one part garlic, and two parts fresh cracked black pepper.

On the day of cooking, smear truff hot sauce on the beef ribs as an umami binder.

Set up the grill with an empty charcoal basket, banking coals to the back and adding cherry smoking wood.

Start a fire in the center of the charcoal basket using a grill gun for even heat distribution.

Cook the beef ribs directly over live fire for about six hours, adjusting the dome and vent settings to maintain a temperature of 250 to 270 degrees.

Once the ribs are probe tender, remove them from the grill and wrap in foil, then in a towel, and place in a cooler for about four hours to rest.

Prepare chimichurri by chopping hot peppers and Italian parsley, mixing with olive oil, red wine vinegar, dried oregano, fresh cracked black pepper, and Malden's coarse smoked sea salt.

After resting, slice the beef ribs and serve with chimichurri, or cube for tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary