Beef Short Ribs

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.

1. 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.
2. Prepare the smoker or kettle 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.
3. Prepare your Weber Q+ or Family Q+ for indirect cooking over very low heat (110°C to 130°C).
4. Prepare the pellet barbecue or smoker for indirect cooking over very low heat (110°C to 130°C).
5. View Grill Skill for setting up your Weber Q for Low and Slow Cooking
6. View Grill Skill for setting up your Pellet Barbecue or Smoker for Low and Slow Cooking
7. View Grill Skill for setting up your 57 cm Kettle for Low and Slow Cooking
8. 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.
9. When the pellet barbecue or smoker has reached it's target temperature, 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.
10. When the barbecue has reached it's target temperature, place the ribs on the roasting trivet 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.
11. Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.