Beef Short Ribs
Beef short ribs are easy to cook. You can choose a rub or sauce of your choice, but I prefer just to use some good quality sea salt and pepper as a rub. If you’re looking for a smoked flavour, but you don’t want to use a BBQ or fill your kitchen with smoke, try using some smoked sea salt in the rub.
If you’re using a BBQ, set it up for indirect heat with some wood chips of your choice opposite where you’re going to put the ribs. You’re looking for about 140c at grill level.
Our beef short ribs come ready prepared, so there’s no trimming to do. I like to cut them into chunks of two to three ribs to allow more surface area to come into contact with the smoke and the rub.
Give the ribs a coating of whatever your using to make the rub stick. This could be oil, vinegar, bbq sauce or just water. Give the ribs a good even coating of rub either using a shaker or by allowing it to fall from your hand from a decent height. Don’t be stingy with the rub as the ribs can take plenty of flavour.
Put the ribs with the bones facing down onto your grill, add your wood chips and cook for around two hours. After this time they should be well coloured and have formed a bark on the top. Once they’ve reached this state it’s unlikely that they will take any more smoke.
At this stage, you can either continue to cook them in your BBQ or take them out and put them in the oven. Every so often give them a spray with some water or a water and vinegar mixture if you prefer. I like to warp them in butcher paper, once they’re coloured, and I usually smear it in some BBQ sauce on the inside. Cooking this way retains all the moisture in the meat.
The ribs will be perfect when they reach a temperature of around 95c in the thickest part. This will take around 8 hrs total cooking.
Take them out of the oven or BBQ and allow them to rest for 20-30n minutes before serving. The meat should be falling away from the bone.
2kg Beef Short Ribs (Jacob’s Ladder)
Sea salt and black pepper.