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Texas Beef Short Ribs

INGREDIENTS
  • 1 x Jacobs ladder

For the rub:

  • 3 Tbsp Black pepper
  • 2 Tbsp Salt
  • 2 tsp Garlic powder
  • 2 tsp Smoked paprika
METHOD

Preparation

Take the ribs out of the fridge an hour or so before cooking.

Check for any tough silver skin at the top of the ribs and take this off with a sharp knife, together with any excess fat.

The membrane on the bone side of the ribs doesn't have to be removed but if you do, use a paper towel or clean tea towel to grab a corner of the membrane. This makes it simpler to pull off.

Apply the rub all over, evenly. Don't over do it on the rub!

The cook

Get your smoker set up

Set up your smoker or grill set up with indirect heat at around 140c.

Add wood chunks to produce your smoke.

Place the ribs on the grill, bone side down.

It's going to take around 8-10 hours for your ribs to come up to the right temperature, so allow enough time.

Now you need to wait until your ribs reach an internal temperature of 95c.

If you get to the point where you have a nice coloured bark on the ribs and they aren't taking any more smoke, you can wrap them in damp butcher paper for the remaining time.

When the right temperature is reached, carefully pick the ribs up and wrap in in two layers of foil or butcher paper. Be careful not to damage the bark.

Leave the ribs to rest for at least 30 minutes, longer if you can. If you've prepped early, wrap them in some clean tea towels over the foil or put them into a cooler box. They'll be good for at least two hours like this.

When you're ready, slice them into individual ribs and serve.

Shop for Ingredients

Beef Short Ribs

Native Breed Beef – Short Ribs – Whole Jacobs Ladder – 4-4.5kg

£67.20

Native Breed Beef – Short Ribs – Half Jacobs Ladder – 2kg

£33.60

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Preparation Time: 1 hour
Cooking Time: 8 - 10 hours plus resting time

Hot Tips

Put all the ingredients for the rub into a shaker to get an even application.

When you're picking up the finished ribs, be careful not to damage the bark. A good tip is to pick them up with a damp towel so you don’t accidentally damage the bark.

Pairings

Wine: Chilean Cabernet Sauvignon.

Beer: A dark porter