Chili Cheese Beef Rib Nachos
Ingredients for 4 servings
- 2–3 kg beef spare ribs (short ribs)
-
"Sweet Rub of Mine" by Rock'n'Rubs - Apple juice
- BBQ sauce
-
Thunder Chili Cheese Sauce (see recipe under "Thunder Rub")
Preparation
Step-by-step instructions
- 1
Prepare beef ribs
Remove the silver skin from the bone side. Season the ribs all over with "Sweet Rub of Mine". Let marinate for at least 30 minutes, or even better, for a few hours.
- 2
Set up the smoker/grill
Set your grill to indirect heat at around 120°C, using mild smoking wood like apple or cherry. Place a drip tray inside.
- 3
Smoking (5–7 hours)
Place the ribs on the grill for indirect heat and smoke for 5–7 hours until they're melt-in-your-mouth tender (target core temperature: about 92–96 °C). Spritz with apple juice 1–2 times during cooking. Glaze with BBQ sauce toward the end.
- 4
Dice
Let the ribs rest for 10–15 minutes, cut the meat off the bone, dice into small cubes, and lightly brush with a bit of BBQ sauce.
- 5
Nacho Base
Cover a large platter or cast-iron skillet with tortilla chips (if you like, briefly warm them in the grill or oven). Keep the Thunder Chili Cheese Sauce (see recipe) hot and ready.
- 6
Top & Warm
Place the rib cubes on the chips and drizzle with chili cheese sauce. Top with jalapeños (optional: red onion, cilantro, a bit of arugula) and warm on the grill or in the oven for 2–3 minutes until everything is hot.
- 7
Serve
Finish with a bit of BBQ sauce and serve immediately - a cold beer is the perfect match. Enjoy!
Tip
Finish with a touch of BBQ sauce and serve immediately - a cold beer is the perfect match. Enjoy!
