Recipe by Chef Eduardo Garcia
I was introduced to beef ribs at the tender age of eight by an older fisherman in my area who happened to own a local roadside grill here in Montana called the Rambling Rose. My twin brother and I would strip every morsel of meat, sinew, and fat off the bone. We would even bring the stripped bones home as a gift to our treasured Saint Bernard, “Spots.” Ahh the memories.
This is my spin on Tacos de Carne Asada.
In this recipe, I utilize a higher cooking temperature than that of classic rib cookery. The result is a tender, yet toothy bite of spicy and tangy beef with the buttery mouthfeel that American Wagyu beef is famous for. A full-bodied red wine is a welcome pairing – the inherent black pepper, smoke, and savory meatiness of a quality Syrah or Sirah being my go-to. The wine’s spice and acidity play nicely with this fatty cut of beef and the everpresent tannins hold their own against the ribs’ unctuous reputation.
Serves 8 – 12 as a meal
Ingredients
7 lb Snake River Farms American Wagyu beef ribs – bone on, membrane removed
Mop:
4 limes
6 cloves garlic
1 teaspoon Montana Mex Jalapeño Seasoning
1 Tablespoon Mexican Oregano (Oregano)
1 Tablespoon cracked black peppercorns
Rub:
2 Tablespoons Montana Mex Chile Seasoning
1 teaspoon Montana Mex Jalapeño Seasoning
1 Tablespoon cracked black peppercorns
Instructions
Preheat grill to 300*F
In a medium bowl blend lime, garlic, jalapeño seasoning, oregano, and black pepper into a smooth, loose paste to create a “mop” sauce. In a separate bowl, assemble dry rub by thoroughly mixing chile seasoning, jalapeño seasoning, and black pepper.
Remove ribs from the refrigerator. Using a brush, liberally cover all sides with the mop. Place on the grill bone side down and grill with the lid closed for 1 hour. Continue to mop all sides of the rib rack throughout this first hour, until the mop sauce is completely used up.
Rub the entire rack with a cut lime so it is moist on all sides. Coat all sides of the rack with the dry rub mixture and return to the grill. Cook for an additional 2 hours until the internal temperature reaches 195°F. Remove from the grill, wrap in butcher paper or foil and rest for 30-45 minutes.
Cut the meat off the bone and slice against the grain or chop to your desired size for tacos. Garnish with fresh white onion, cilantro and Montana Mex Habanero sauce. Pair with a red wine – I prefer a fruity and spicy Syrah.
Buen Provecho!