The Best Beef Short Ribsby Luci
These delectable cuts are known for their rich marbling and full-bodied flavour, making them a favourite among pitmasters and food lovers alike. In this guide, we'll take you on a journey to discover the secrets of creating the best beef short ribs imaginable through the magic of low and slow cooking. Get ready to elevate your grilling game and impress your guests with melt-in-your-mouth perfection.
Beef Short Ribs
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Dinner, Party, Family Meal
One of the best cuts for low and slow, beef short ribs with a simple salt & pepper style rub (with just a kick of something different) are BBQ heaven.
Fire up your BBQ. Set up your cooker for indirect cooking and preheat to 275°F/135°C. Recommended wood pairings: Cherry, Oak, Mesquite, or Black Wattle.
Remove the fat and the very tough silver skin from the top of the meat - All of it! It will not melt and the rub or seasoning will not penetrate the meat. Remove the membrane from the exposed side of the bones, a small paring knife is handy for this.
Give the trimmed beef ribs a nice, even coating of 'Tommy Gun', and then a lighter coating of 'Texas Jalapeno Salt'. If your rub is having trouble sticking, rub them with a small amount of vegetable oil first. Put the ribs on the indirect heat side of the grill, bone side down.
After about 3-4 hours or when you reach an internal temperature of approximately 165°F/74°C you will notice that the beef ribs will have developed a nice crust on the exterior. If you're going to wrap, now is the time.
Your ribs will be done anywhere between 195°F/90°C to 215°F/102°C. Some beef is just more stubborn than others, it needs to be probing with little-to-no resistance, like a hot knife through butter. Once off the smoker, wrap them in a clean tea towel and place in a pre-warmed esky (or oven) to rest for at least 30 minutes, but ideally a couple of hours.
Once rested, the beef ribs are ready to be sliced and served. You can serve one per person or shred the meat and add a little “Meat Juice”.
TO WRAP OR NOT?
Foil: the quickest way to finish your cook. If you choose to wrap your beef ribs in foil you may lose
that bark, wrapping as tight as possible is key!
Butchers Paper: Wrapping in butchers paper will speed up the cook And help keep your bark, but it’s a bit harder to work with.
Let it ride: with beef ribs there's no need to wrap, it will take longer, but you'll get the best bark!
prepare to add 2-4 hours though...