Hickory-smoked beef short ribs
These delicious hickory-smoked beef short ribs can be served sliced off the bone or caveman style on the bone. Serve with a side of mac and cheese and cornbread in winter, or with a side salad or spicy coleslaw in summer.
Serves: 4
Ingredients:
- 2 racks beef short ribs (4-5 bones per rack)
- 2 tablespoons peanut oil (or olive oil)
- 100 g unsalted butter
For the rub
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Method:
1. Preheat the barbecue smoker to 140°C.
2. Remove the silver skin from the top of the short ribs and also remove the membrane from underside of the beef ribs. Massage the oil onto all sides of the ribs to apply a light coating.
3. Combine the rub mixture in a small bowl or container, then evenly apply to the oiled ribs. Depending on the size of the ribs, more mixture may be required. Ensure all areas of the rib meat is covered with rub, concentrating on the top and sides of the meat and then the underside.
4. Place the ribs bone down in the barbecue smoker and add hickory wood chips or chunks in small batches in the first 2 hours, being careful to ensure a constant but light and even smoke.
5. Allow the ribs to cook for a further 1 hour (3 hours total), then remove from the smoker and double-wrap with foil and butter. Cook in the foil for a further 3 hours.
6. Remove the beef ribs from barbecue and carefully open the foil to expel some steam to prevent further cooking. Lightly close the foil back over the ribs and rest for 20 minutes before slicing and serving.
This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.