Beef ribs
Beef ribs, dry-aged for a month in a special fridge, flavored with exquisite Eastern spices. A recipe for strong grillers with patience.
You will need:
3-4 kg (106-141 lbs) Beef ribs
75 grams (2.65 oz) salt
10 grams (0.35 oz) brown sugar
2.5 (0.9 oz) grams wild cumin
1 gram (0.035 oz) fenugreek
1 gram (0.035 oz) sweet paprika
1 gram (0.035 oz) sumac
1.5 grams (0.05 oz) black pepper
1 gram (0.035 oz) white pepper
1 gram (0.035 oz) allspice
2.5 grams (0.9 oz) granulated garlic powder
Sunflower oil
Preparation:
Remove the membrane that covers the ribs, baste the whole piece with sunflower oil and cover it with the spice mix. Wrap the piece in a new membrane and refridgerate for 12-14 hours. 24 hours is best, if possible, to let the spices balance.
Grilling on your rotisserie
Light the fire inside the firecabin. When the charcoals are fully lit, roast the whole piece of ribs with rotation, using the special spinning grate. Smoke with small pieces of dry oak wood, without the bark. Smoke one more time in the middle of the roasting process.
Beef ribs will be ready when the internal temperature is above 95°C (203°F). Continue roasting in this temperature for 10 minutes and remove the piece from the spinning grate. Wrap in aluminum foil for 7-8 minutes and the you can cut it. Complement with rich season salad. The good company and a good red wine are essential!
Happy grilling to everyone!
Beef ribs, dry-aged for a month in a special fridge, flavored with exquisite Eastern spices. A recipe for strong grillers with patience.
You will need:
3-4 kg (106-141 lbs) Beef ribs
75 grams (2.65 oz) salt
10 grams (0.35 oz) brown sugar
2.5 (0.9 oz) grams wild cumin
1 gram (0.035 oz) fenugreek
1 gram (0.035 oz) sweet paprika
1 gram (0.035 oz) sumac
1.5 grams (0.05 oz) black pepper
1 gram (0.035 oz) white pepper
1 gram (0.035 oz) allspice
2.5 grams (0.9 oz) granulated garlic powder
Sunflower oil
Preparation:
Remove the membrane that covers the ribs, baste the whole piece with sunflower oil and cover it with the spice mix. Wrap the piece in a new membrane and refridgerate for 12-14 hours. 24 hours is best, if possible, to let the spices balance.
Grilling on your rotisserie
Light the fire inside the firecabin. When the charcoals are fully lit, roast the whole piece of ribs with rotation, using the special spinning grate. Smoke with small pieces of dry oak wood, without the bark. Smoke one more time in the middle of the roasting process.
Beef ribs will be ready when the internal temperature is above 95°C (203°F). Continue roasting in this temperature for 10 minutes and remove the piece from the spinning grate. Wrap in aluminum foil for 7-8 minutes and the you can cut it. Complement with rich season salad. The good company and a good red wine are essential!
Happy grilling to everyone!