Beef Short Ribs


Servings




INGREDIENTS EQUIPMENT



EQUIPMENT





Method


Trimming the fat/silverskin allows the seasoning to penetrate the meat. Apply a liberal amount of your favourite beef seasoning from a height for even coverage and pat into the meat. Allow to sit for an hour so the ribs can absorb the rub and get to room temperature – see reference pics below.
Freshly Seasoned
1 hour later & rub is absorbed
Once the meat is seasoned, reached room temperature and your BBQ is running cleanly at 275f/135c, it is time to put the ribs on. Place them bone side down, indirect of the heat source and leave to cook for 2 hours. After this time, spritz the ribs all over and continue cooking, repeating this process every hour. This will ensure the meat doesn’t dry out, the moisture attracts the smokey flavours and a heavy bark develops.
HOT TIP
- Ensure the nozzle of the spritz bottle is set to a light mist and not a jet once the trigger is pressed!
- Around 5 hours into the cook, it’s time to probe the ribs and check if they are ready. When an instant read thermometer is inserted into the meat with no resistance, this is when they are ready. Check in 3 different spots, if any resistance is felt then continue cooking in 30 minute intervals and check again until it achieves no resistance. Spritz if necessary.
- Avoid poking the thermometer through the membrane as this will release rendered fat from the meat, losing flavour and drying the ribs out slightly.


TL@A Recipe Notes & Tips

Season your meat:
A dedicated Beef rub will ensure a great bark is formed and maximum flavour is achieved. Here are a few recommendations to take your beef ribs to the next level:
- The Foursaucemen – The Beef Rub
- Smokes Seasoning – Brisket Black
- Sauc’d Low N Slow – The Gentlemans Blend
- Tuffy Stone – Daily Grind Coffee Rub

Smoke Flavour:

Wrap:
OTHER
BBQ
STUFF


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