Chorizo Smoked Ribs on the Grilla Grills Silverbac: Game Changer!
Welcome back, BBQ enthusiasts! In today's video, I'm taking on something completely new - Chorizo Smoked Ribs on the Grilla Grills Silverbac. It's a game changer! I'm cooking up a storm with my @GrillaGrills Silverbac smoking the ribs over the @manchesterbbqpellets Five Star blend pellets, which create an amazing smoky flavor. We're also stirring up a homemade Chorizo Salsa - think meaty BBQ sauce! It's a first, but I'm excited! Let's make it together, BKC Fam!
Watch as I prep the @SmithfieldBrand ribs, applying a delicious pork rub from Fiesta Seasonings. Then, we get to the star of the show - the Chorizo Salsa. I'll guide you through each step, from browning the chorizo to blending all the ingredients together into a smoky, flavorful sauce. I've got my trusty @thecookingguild Nomad chef's knife at the ready, and I can't wait to slice into these ribs!
But it's not just the cooking, it's about the taste too. Come along as I take the first bite of these juicy, smoky, and incredibly flavorful ribs. The Chorizo Salsa sets up like a skin, giving a deliciously unique twist to traditional BBQ ribs.
So, what are you waiting for? Let's go, it's time to get cooking on this! Fire up those grills, gather your ingredients, and join me on this BBQ adventure. If you're eager to try out the Cooking Guild Nomad chef's knife that I'm using, just hit up my affiliate link.
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CHAPTERS:
00:00 - Introduction
00:07 - Rib Preparation
02:32 - Chorizo Sauce Creation
10:36 - Rib Basting and Check
12:06 - Final Touches and Tasting
13:42 - Conclusion and Review
The Recipe
1 Rack Pork Ribs
1 8oz tube of Pork Chorizo
1 Roma Tomato-chopped
1 clove Garlic-chopped
1/4 Onion-chopped
1/2 cup Tomato sauce
1 Lime
1 Chipotle Pepper
Salt and Pepper
Rib Seasoning
Apple Cider Vinegar
Water
Prep and season the ribs with your favorite seasoning. Heat your smoker to 275 degrees. When the smoker is ready, place the ribs in bone-side down. While the ribs are smoking, heat a skillet over medium heat. Add the chorizo and stir frequently. When the chorizo is halfway done, add the onion and tomato. Add the garlic for the last two minutes of cooking. Let the mixture cool slightly before adding to a blender. Add the tomato sauce, the juice of the lime and the chipotle to the blender. Blend well and check for seasoning and consistency. Add a bit of water if the sauce is too thick. Spritz the ribs after they have been smoking for an hour. Check the ribs again at the 2/12 hour mark. When the ribs are almost fully tender, baste them generously with the chorizo sauce and continue to cook until the ribs are tender and flexible. Let rest 10 minutes and serve.
#bbq #grillagrills #smithfield #ribs #pelletgrill