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From @Chuds BBQ

Salsa Macha Beef Ribs

8 hr 15 min · Serves 3

8 hr 15total
25 minhands on
16steps
3servings

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Ingredients

For the ribs

  • 1 rack beef short ribs (about 7 lb / 3.2 kg)
  • 1 tbsp Worcestershire sauce
  • 1/4 cup Chud's BBQ SPG rub (salt, pepper, garlic)
  • 1 tbsp Chud's BBQ Secret Salt

For the salsa macha

  • 5 guajillo chiles, stemmed and seeded
  • 4 ancho chiles, stemmed and seeded
  • 8 árbol chiles, stemmed and seeded
  • 75 g peanuts, raw
  • 70 g white sesame seeds, raw
  • 50 g black sesame seeds, raw
  • 75 g pumpkin seeds, raw
  • 8 garlic cloves (about 30 g)
  • 2 cups avocado oil (about 235 g)
  • 1 tsp kosher salt, plus extra to taste
  • 2 tbsp apple cider vinegar (about 50 g)
  • 1 tbsp soy sauce

To assemble

    Method

    For the ribs

    1. Trim the fat cap on the beef ribs, taking off any thick pockets of fat or loose silver skin.

      Leave the bottom membrane on and leave most of the top fat cap intact; it crisps up and helps keep the ribs tall as they cook.

    2. Rub the ribs all over with the Worcestershire sauce to act as a binder.

    3. Season generously on all sides with the SPG rub, then add a light coating of the Secret Salt.

    4. Fire up the smoker with lump charcoal and post oak wood to 275°F (135°C).

    5. Place the ribs on the grate, close the lid, and cook until tender, about 8 hours.

      Then 480 min of waiting

      Rotate the rack once halfway through for even cooking.

    6. Check that the ribs probe tender, around 200°F (93°C), then remove from the smoker and rest covered loosely with foil for 1 hour until internal temperature drops to about 150°F (65°C).

      Then 60 min of waiting

    For the salsa macha

    1. Place the guajillo, ancho, and árbol chiles on a sheet tray in the smoker and toast until fragrant and pliable, about 20 minutes.

      Then 20 min of waiting

    2. On a separate sheet tray, spread out the peanuts, white sesame seeds, black sesame seeds, and pumpkin seeds, and roast in the smoker until lightly toasted, about 1 hour.

      Then 60 min of waiting

    3. In a food processor, combine the toasted chiles and the garlic cloves, and pulse until coarsely chopped.

    4. Add the toasted nuts and seeds to the food processor and pulse a few times to break up the peanuts while keeping a chunky texture.

    5. Transfer the mixture to a heatproof bowl.

    6. Heat the avocado oil in a saucepan until hot, about 350°F (175°C), then carefully pour over the nut and chile mixture in batches, stirring to combine.

    7. Stir in 1 tsp kosher salt and let cool completely.

      Then 30 min of waiting

    8. Once cooled, season with additional salt, apple cider vinegar, and soy sauce, stirring well to combine.

    To assemble

    1. Slice the rested beef ribs between the bones.

    2. Spoon the salsa macha generously over the top of each rib before serving.

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