Beef ribs

Beef ribs

By
From
The Hang Fire Cookbook
Serves
4

We ate some epic beef ribs in the States, and for real beef flavour nothing touches a short rib. Short ribs, thin ribs, Jacob’s ladder, English cut, we’ve smoked them all. They’re called short ribs because they come from the short plate, and we ask our butcher to trim them to a square as a joined four-bone plate. These not only look great, but are fairly forgiving to smoke, and for our money one of the tastiest cuts on a cow.

Ingredients

Quantity Ingredient
1 x 4 bone plate beef short ribs
3 tablespoons groundnut oil or american mustard
4 tablespoons Mocha rub

Method

  1. For beef ribs, there’s no need to remove the membrane like pork ribs as they perform a fairly essential role of keeping the rib rack together. Rub a little oil or American mustard all over the rib plate and dust the ribs liberally with the rub. Put them in your fridge for 1 hour.
  2. Set your smoker or grill up for indirect heat and regulate the temperature at 108°C. Place the ribs on the grates and add your oak or hickory wood, adding more wood every hour for the first 4 hours or as needed. Depending on the thickness of your ribs, they could take anything from 8 to 10 hours to cook. You’re looking for the meat to hit around 93°C when it’s done. Wrap the ribs tightly in foil and a couple of tea towels, and put in a cool box to allow the meat to rest for at least 1 hour. To serve, slice up between the bones. We usually go for one bone per portion, depending on how big they are or how hungry you are.

Cooking methods

  • Indirect Grilling/Smoking

Wood

  • Oak, Hickory
Tags:
barbecue
BBQ
Southern
America
Deep South
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