Smoked Beef Rib Sandwich | Viral Beef Rib Sandwich #food

6 Просмотры

Спасибо! Поделитесь с друзьями!

Вам не понравилось видео. Спасибо за то что поделились своим мнением!

Издатель Sep 7, 2026

Recipe
• Begin by preheating the smoker to 250°F. I used Hickory wood for a bold smoky flavor.
• Next, trim the excess fat and silver skin off of the top of the beef ribs. This will give a better bite and allow more seasoning to adhere to the meat.
• Cut the ribs evenly in between each bone giving you three separate ribs.
• Use yellow mustard as a binder then generously season the ribs with a 50-50 blend of coarse, black pepper and coarse kosher salt.
• Place the ribs on the preheated smoker and let them smoke for 6 to 7 hours. Spray them every hour with beef stock to help keep them moist.
• Prepare the fresh chimichurri by combining all of the ingredients in a bowl. Mix thoroughly then set aside. You want to make this no more than one hour before the beef ribs are done.
• Thinly slice up the red onion then cook it in a skillet over medium heat for 15 to 20 minutes.
• Cut the French bread in half, then spread a light layer of mayo on the inside. Place in a skillet or on a griddle and toast until golden brown.
• Once the beef ribs reach an internal temperature of 200°F and they are probe tender, remove them from the smoker and set aside.
• Assemble the sandwich with provolone cheese, the beef rib meat, red onion, fresh chimichurri, and mayo on the top bun.
• Wrap tightly in foil for five minutes to let the cheese melt. Unwrapped from the foil and enjoy!

Chimichurri Ingredients
1 bunch Italian parsley, finely chopped
1 bunch Cilantro, finely chopped
5 cloves of garlic, finely minced
½ cup olive oil
¼ cup red wine vinegar
Juice from 1 lemon
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes