These Pellet Grill Spicy Beef Ribs are tender and flavorful with a nice kick from the Haitian -inspired T-Malice sauce. If you are a spicy pepper novice, choose the jalapeno. However, if you love that adrenaline rush from spicy foods, then the habanero option is for you.
What is T-Malice?
T-Malice, or Ti-Malice, is named after a trickster spirit in Voodoo mythology. Translated from Haitian to English, it means “no malice” and also is the name of a popular Haitian Creole-style condiment. This sauce is a little tart and can be as spicy as you’d like to make it. We have several pepper options for you to choose from.
What you’ll need for this recipe:
–Beef back ribs: Think of these as the spare rib version of the beef rib, located near the ribeye section. They are perfectly suited for the grill. You can usually find these ribs are your local grocery store or butcher, but you can also find these beef back ribs online at Porter Road.
–Peppers: You have a choice of using a jalapeno, serrano, cayenne, or habanero for this recipe. These options will allow you to choose you to make the best decision based on your preferred spice level. For a mild sauce, use seeded jalapeno. For the spicier options use serrano or cayenne. For the spiciest option, select the habanero. As always, use kitchen gloves when handling raw peppers.
Butcher Paper or Foil: Either one works well for the wrapping stage. However, both have their own merits. I still use foil on some of my low and slow cooking and use butcher paper at other times. If you want a darker hue and a more prominent bark, choose butcher paper.
Wood Choice: I recommend cherry or maple wood for the job; however, if you have a go-to wood choice for beef ribs, certainly use that.
Pellet Grill: Finally, you need a good pellet grill
-Plan on a cook time of 4 1/2 to 5 hours for these beef ribs. Also, be mindful of meat thickness to help you gauge your cook times. If you are working with a thicker rack or ribs, your cook time might exceed the 5-hour mark.
-Cook temp set for 275 degrees F.-Butcher paper wrap after 3 to 3 1/2 hours. You can use foil instead if you’d like the ribs to have that gorgeous steamy tenderness.
-Rest the ribs before carving. I recommend 20-30 minutes. If you’re transporting these ribs to a gathering and prefer to carve them once you get there, place them (still wrapped) in large oven bags and set them into a clean cooler. Doing this will help keep the ribs warm for a while.
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Pellet Grill Spicy Beef Ribs
- Center cut beef back ribs about 3-4 pounds
- Butcher paper
- For rub:
- 2 teaspoons coarse salt
- 2 teaspoons white sugar
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- For Ti-Malice sauce:
- 1 large red bell pepper seeded and chopped
- 1/2 cup chopped onion
- 1 chili pepper seeded and chopped (jalapeno, serrano, cayenne, or habanero)
- juice of 1 lime
- 1 clove garlic minced
- 1 1/2 cup low sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- 1 tablespoon chopped shallot
- 1 tablespoon vegetable oil
- 1/2-1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 . To prepare sauce: Heat oil in a medium saucepan. Saute chopped onions, chili, bell pepper, and shallots over medium heat for 3 minutes. Add garlic and cook for 30 seconds. Add tomato paste to the mixture and cook for another 30 seconds.
- Add lime juice, broth, and vinegar to the pan—season with salt and black pepper. Let the sauce simmer over medium-high for 10-15 minutes, stirring occasionally. The sauce should be reduced by nearly half at this point.
- Remove from heat, let cool for 10 minutes. Place into a food processor and puree sauce. Store in refrigerator until ready use.
- Rewarm sauce before applying it onto ribs.
- Prepare grill for 275 degrees F.
- Trim off any excess chunks of fat from the ribs. Leave the membrane on the bone side, intact. Combine rub mixture and apply evenly over the meat and let stand for 10 minutes. Place ribs into your pellet grill, bone side down. Close the lid and let them go for 2 1/2 to 3 hours.
- Once the ribs reach an internal temperature of 165 degrees F., wrap them with parchment. Place them back into the cooker for another 1 1/2 hours, or until the internal temperature reaches 200 degrees F.
- Using heat-resistant gloves, remove the ribs from the grill and place them on a large clean cutting board. Let them rest for 20-30 minutes while you ready the sauce and side dishes.
- Apply a thin layer of warmed Ti-Malice sauce onto ribs before slicing and serving, OR serve it as a table sauce.