BEEF RACK RIBS
|
2/5 |
|
4 hours |
4-6 |
Beef Rack Ribs command respect on the grill, delivering a primal, slow-cooked decadence that rewards patience with flavour. Cooked low and slow over smouldering embers, this rib rack is seasoned simply with medium-fine salt and grilled bone-side down for hours to lock in tenderness. The accompanying criolla sauce—crafted from vibrant bell peppers, onions, and charred corn—elevates every bite with a smoky, zesty flair. This is fire cooking at its most soulful, a carnivore’s ritual made for celebration. Read the full recipe to master this show-stopping barbecue centrepiece.
INGREDIENTS
Beef rack rib
Salt to taste
FOR THE CRIOLLA SAUCE:
Green bell pepper
Yellow bell pepper
Red bell pepper
Corn
Salt and pepper to taste
Olive oil
Wine vinegar
PREPARATION
- Remove the rib cap in order to get it evenly cooked.
- Add medium-fine salt on both sides.
- Set the grill height at about 20 cm. To test it, hover your hand on top of the grill for about 10 seconds. If it burns sooner, then adjust the height.
- Place the beef rack on the grill on the bone side and let it cook for 3 hours.
- Add embers every 20 minutes to ensure even cooking.
- Turn the beef rack over and let it cook on the meat side for 1 more hour.
- Place corns on the main grill (without taking the husk out) to get them with a smoky flavour.
- Once the corns are ready, it’s time to make the criolla sauce: chop green, yellow and red bell peppers, red and white onion, and spring onion. Mix all together with olive oil and wine vinegar. Add the smoked corn to the mix.
- Take the meat off the grill, cut and serve with the criolla sauce. Enjoy!
🔥 Watch now and conquer the flames—our Beef Rack Ribs recipe on YouTube turns your next barbecue into a fire-forged feast!
