1 x Street BBQ Brazilian Asado
3 bone beef rib set, - (have silver skin removed by your butcher)
To serve
- Serve with a grilled corn, lettuce and red onion salad
- Chimichurri/ Salsa Verde
- Wedges of lemon
N.B You’ll need a BBQ with a lid for this one, but we love to use a Pit barrel drum or a Traeger pellet smoker and set to 110-125c
Sprinkle the Brazilian rub on the Top (meat) sides of the ribs only.
Place ribs bones side down/ rub side up and smoke for 3 hours, until the rub has set “the bark”
Wrap beef ribs tightly in foil and return to smoker meat side down for 3 hours or until the internal temperature is 96c or “until it feels like inserting a hot skewer into butter”
Slice into 3 individual bones and serve. Leftovers make a great taco or burrito
Drink match: - a bloody big red would be delicious with that or any cold beer!
