Smoked Beef Rib and Green Chili Beans
by Chef Ryan Clark and recreated here by Chef Mikel Anthony
You can see Chef Ryan demo the full recipe in our recent IGTV video – “A Taste from the Ranch!”
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Beef Its What’s For Dinner and FOH.
Beans
INGREDIENTS
- 2 cup Brown tepary beans, dried (or pinto beans)
- 16 cups Water
- 3 ea. Anaheim chiles
- 6 ea. Garlic
- ½ ea. Onion
- ¼ cup Sherry vinegar
- 1 tbsp. Maggi seasoning sauce
- Salt and Pepper, as needed
- 1 ea. 10 oz. Smoked Beef Rib
METHOD
- Check the beans for any rocks or debris. Add the beans to a sauce pot and cover with the water.
- Bring to a boil over high heat and lower to a simmer. Add the chilies, garlic, onion and smoked beef rib. Simmer for 2 hours.
- Remove the beef rib and shred the meat and add back to the pot. Season the beans with the salt, pepper, maggi seasoning and sherry vinegar.
- Continue to cook until the beans are tender, an additional 45-60 minutes.
- Serve hot.
Smoked Beef Ribs
INGREDIENTS
- 1 ea. 14-16 oz. Bone-in Beef Rib Roast
- 1 tsp. Salt
- ¼ tsp. Ground black pepper
METHOD
- Season the beef rib roast with salt and pepper. Add to your mesquite smoker at 200-225 degrees.
- Smoke for 1 ½ hours. Remove from the smoker and reserve. These can be smoked days in advance and frozen for up to 30 days.
