- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1000 kcal
Quick summary
“Prepare the perfect ribs for a barbecue, with intense flavor and tender texture. A simple and versatile recipe that can be prepared at home.”
What you need to know
- Costela de boi fresca e selecionada para um sabor intenso e macio
- Tempero tradicional com sal grosso, alho e pimenta-do-reino
- Cozimento prolongado em defumador para intensificar o sabor
Ingredients
Main
- 1.5 kg of beef ribs
- 4 tablespoons of coarse salt
- 3 cloves garlic, minced
- 1 tablespoon of freshly ground black pepper
- 1 sprig of fresh rosemary
- 1/2 cup of distilled beverage (optional, for smoking)
Instructions
Principal
- Prepare the ribs by trimming excess fat and scoring the meat with a knife.
- In a bowl, mix the coarse salt, garlic, and black pepper.
- Rub the seasoning mixture all over the rib, ensuring every part is well covered.
- Let the meat rest for at least 1 hour at room temperature.
- Prepare the smoker, placing the wood chips on the heat source and preheating the grill to 150-160°C.
- Place the ribs on the grill, bone side down, and close the smoker lid.
- Smoke the meat for approximately 3 hours, keeping the temperature constant.
- After 2 hours, brush the meat with the distilled spirit to intensify the flavor (optional).
- Check the internal temperature of the meat, which should be around 90°C when done.
- Remove the ribs from the heat, let rest for 15 minutes before serving.
Chef's tips
- Esfregue bem a costela com o tempero para garantir que todos os lados estejam cobertos
- Mantenha a temperatura constante durante o cozimento para um sabor perfeito
- Utilize uma bebida destilada opcional para intensificar o sabor durante o defumamento
Variations
- Para uma versão mais suculenta, adicione um pouco de manteiga ao tempero
- Para uma versão mais saborosa, substitua a bebida destilada por vinagre de maçã
- Para uma versão mais tradicional, remova o alho do tempero para um sabor mais suave
Substitutions
- Substituir o alho por cebola picada para um sabor complementar
- Substituir o alecrim por folhas de manjericão para uma alteração saborosa
- Substituir o sal grosso por um sal marinho para maior textura
How to store
The smoked rib should be consumed immediately after preparation to ensure the best flavor. It should not be stored and should not be frozen.
Can it be frozen?
It should not be frozen. After preparation, the rib must be served immediately to ensure the best flavor. It can be kept in an airtight container in the refrigerator for up to 24 hours.
What to serve with
- Uma salada de folhas verdes frescas para equilibrar o sabor do churrasco
- Uma salada de tomates e pepino para um toque de frescor
- Uma sobremesa de sorvete de frutas para completar o jantar
Frequently asked questions
Should I add salt to the rib seasoning?
The coarse salt already added to the seasoning is enough to ensure the meat's flavor. You can add more salt as you prefer.
Can I use any type of smoker?
The smoker must be suitable for high-temperature heating and must be used to cook meat, such as ribs.
Can the smoked ribs be served hot or cold?
Smoked beef ribs are ideal served hot, but they are also delicious warm or cold.
Can I substitute the distilled spirit with water?
No, distilled liquor is not necessary for cooking the ribs, but it can be used to intensify the flavor during smoking.
What is the best temperature for smoking the ribs?
The ideal temperature for smoking the ribs is 150 to 160°C, ensuring the meat is tender and intensely flavored.
