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 The Memorial Day Issue:
Beef Ribs Three Ways

If you follow @kalamazoogrills on Instagram, you know we’ve been obsessed lately with roasting beef ribs on the Kalamazoo Gaucho Grill. Our Memorial Day newsletter seems like the perfect opportunity to share this technique, and an even better opportunity to explore three different ways to cook the same cut of beef – on three different Kalamazoo products.

Beef chuck ribs are wonderfully flavorful, although they do require the proper technique to render them tender. The most popular way to prepare this cut of beef rib is braising short ribs, and we’ll be doing those in garlic and white wine on our Hybrid Fire Grill. We’re also smoking larger racks of chuck ribs low and slow in the Smoker Cabinet. Lastly, are the ribs that have been causing all the fuss – giant racks gloriously roasted on a spit over an oak fire on the Gaucho Grill.

Memorial Day is an important day of remembrance, and all of us at Kalamazoo wish to express our gratitude for those who have made the ultimate sacrifice for our country. As we fire up our grills and smokers, and gather with friends and family, let us all be thankful for our freedoms and those who protect them. 

Cheers,

Smoked Beef Ribs with Roasted Tomato Harissa

These ribs are simply seasoned with salt and pepper, then smoked for 7 hours. What about that beautiful crimson exterior? Surely there must be some barbecue rub or sauce, right? Not at all. That tantalizing barbecue color comes purely from the smoke.

Garlic-Braised Short Ribs

The best short ribs are tender and succulent with a deep, flavorful, brown crust on the outside. That is one reason I prefer to braise short ribs on the grill. In this recipe, the ribs are braised in garlic and white wine with a little rosemary. After braising, we use an immersion blender and a bit of butter to transform the braising liquid into a luscious sauce.

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 as they baste in their own juices. As if these ribs were not special enough on their own (trust me, they are), we serve them with a deliciously smoky red chimichurri.

Steven Raichlen's Barbecue University at Kalamazoo

Join Steven Raichlen — the acclaimed authority on barbecue — for an immersive grilling experience at our Culinary Center in Chicago on July 14 and 15. Raichlen will teach a hands-on class using the full range of Kalamazoo’s luxury outdoor kitchen appliances. Participants will learn about a variety of grilling and smoking techniques, including rotisserie roasting a whole animal over a live wood fire, grilling the perfect steak, and mastering the art of smoking with the Kalamazoo charcoal smoker cabinet. Visit our website to find out more, or reserve your spot today!