Kalamazoo K750GB-2-NA Use And Care Manual page 34

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Wood-Fired Rotisserie Beef Ribs with Smoky
Red Chimichurri
These ribs are simply magnificent. We roast them on the rotisserie over an oak wood fire,
infusing them with subtle smokiness. For an even more flavorful crust, we borrow a page
out of the Argentinean grilling playbook – we baste them in salmuera, or salt water. As if
these ribs were not special enough on their own (trust me, they are), we serve them with a
deliciously smoky red chimichurri.
Serves 4
Leaves from 3 sprigs fresh rosemary,
finely chopped
2 tablespoons Extra virgin olive oil
2 cloves garlic
10 to 12 fingerling potatoes — golden,
red and purple
Fine sea salt
Freshly cracked black pepper
KalamazooGourmet.com +1.800.868.1699
Directions
Prepare the grill for rotisserie roasting with a wood fire and indirect heat. For the
Gaucho Grill, remove the grill grates and raise the rack to the highest position.
Start 6 to 8 logs going in the firebox by using the gas burners below the wood for
about 5 minutes, and then turn them off.
While the fire is starting, liberally season the ribs with kosher salt and black pepper.
Mount the first rack on the spit by inserting the sharp point of the spit into the
side of the rack close to the bone on the meatier side. Carefully slide it all the way
through, keeping as close to the bone as possible. Slide it past the halfway point
and secure it with rotisserie forks on both sides. We recommend tightening the
screws with a pair of pliers reserved for cooking duties. Add a third fork pointing
toward the sharp end of the spit and tighten it in place. Mount the second rack of
ribs in the same manner as the first. Secure with a fourth rotisserie fork.
Once the fire is well established, don some long, protective gloves. Carefully
arrange the fire for indirect heat. Place 2 burning logs across the back, and 2
across the front. Place the remaining logs against both sides of the fire box so
that there is no fire directly below the meat.
Mount the loaded rotisserie spit into the grill and switch on the rotisserie motor.
Check to make sure the ends of the longest ribs do not make contact with the
top structure of the grill as they rotate.
The ribs will roast for about 2 hours. To keep the fire going for this period, keep
starting new logs over the old coals at the left and right side ends of the fire box,
moving the previously started well-established logs to line the front and rear.
Always were gloves, and use long tongs or fireplace tools to move the wood.
Visit our Gaucho Grilling Guide for more tips on fire management.
With the rotisserie at this height, the ribs are roasting at approximately 600°F.
Once the ribs are going on the spit, make the salmuera by combining the water
and 6 tablespoons of kosher salt in a small cast iron skillet. Bring to a boil, then
remove from the heat. Stir the salt until it has dissolved. Add the garlic, then
place the skillet down in the firebox below the ribs to catch the meat drippings.
Stop the rotisserie every 15 minutes or so with the meaty side of the ribs facing
straight up. Wearing long, protective gloves, carefully, and we mean very carefully,
ladle a little salmuera over the meat to baste. Restart the rotisserie each time.
Occationally add fresh water to the skillet to keep the salmuera from boiling dry.
While the ribs are cooking, prepare the Smoky Red Chimichurri. Combine all
ingredients in a blender and process until smooth.
The ribs are done when the internal temperature measures 200°F. Using
protective gloves, carefully remove the spit from the grill and place the ribs on
a sheet pan to rest for about 15 minutes. Slice into individual bones for serving
with the chimichurri.
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