Pit notes
To wrap or not? Foil is quickest but softens the bark. Butcher's paper keeps more bark. No wrap gives the best bark, but add 2–4 hours.
Trim it all. Take off the fat cap and all the tough silver skin on top, or the rub can't get into the meat.
Probe tender. Done anywhere from 90°C to 102°C, when the probe slides in like a hot knife through butter. Rest wrapped in a towel in a warm esky.
Que Club Recipe · Beef · Low & Slow
The Best Beef Short Ribs
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.
Ingredients
- 2 racks of beef short ribs (you'll usually find them in racks of 3 points)
- Meat Lab "Tommy Gun" Rub
- Hardcore Carnivore "Texas Jalapeno Salt"
- Rum and Que ‘Meat Juice’ BBQ sauce (to serve)
How to cook it
Fire up your BBQ. Set up your cooker for indirect cooking and preheat to 135°C (275°F). 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 74°C (165°F) 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 90°C (195°F) to 102°C (215°F). 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”.
