We teamed up with Steven Raichlen to create this unique and flavorful take on smoked beef ribs. Steven is an icon of the industry and considered an authority on all things smoke. He’s the creator of The Barbecue Bible, host of Project Fire, and author of many critically acclaimed books such as Project Smoke, Project Fire, and The Brisket Chronicles.
Island Spice Beef Long Ribs
GMG Texas Pellets
3 Garlic Cloves, peeled and coarsely chopped
1 Small Onion, peeled and coarsely chopped
1 tbsp Fresh Ginger, minced
1 Scotch Bonnet Chile, seeded and minced
1 c Flat Leaf Parsley or Cilantro, chopped
2 tbsp Fresh Lime Juice, or to taste
1/4 c Rum
1/4 c Vegetable Oil
2 tbsp Soy Sauce
1/2 tsp Ground Allspice
1/2 tsp Ground Nutmeg
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
6 lbs Meaty Beef Long Ribs, aka plate ribs
Hot sauce, for serving(optional)
Add all the ingredients except the ribs to the bowl of a food processor and pulse until a paste forms. Correct the seasonings, adding salt, pepper, and lime juice to taste. The mixture should be highly seasoned.
Place the ribs in a large zip-type plastic bag or in a baking dish large enough to hold them. Pour the seasoning over the ribs, making sure the ribs are coated on all sides. Marinate in the refrigerator overnight.
Heat your Green Mountain Grill to 250 degrees.
Scrape most of the marinade off the ribs and discard. Brush the grill grate clean and oil it well.
Arrange the ribs meat side up on the grate. Grill the ribs until darkly browned on the outside, very tender inside, and the meat has shrunk back from the ends of the bones by at least 3/4 inch, about 8 hours, or as needed.
Let the ribs rest in an insulated cooler for an hour, then serve with hot sauce, if desired.