Beef Short ribs cooked low and slow transform into tender, sweet, savoury and delicious meat. With only a couple of ingredients, you will be blown away with the amount of flavour that these ribs have.
Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.
Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.
After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.
Recipe notes
1. For longer cooking times like this, remember to check the temperature of the smoker every hour and ensure the water pan does not run dry.2. To help provide extra moisture for the ribs, you can ‘spritz’ the ribs with beef stock in a spray bottle, spraying every hour or so.
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