Dealsy’s Hard and Fast Beef Short Ribs
THE INGREDIENTS
- 2 x Beef Short Ribs (4 rib rack)
- Olive Oil – for rub binder
- Rub – SPG or your favourite Beef rub
- Pink Butchers Paper
- Optional: Monitored temperature probe or instant read temperature prob
INSTRUCTIONS
- Indirect cooking – add Hickory and Mesquite wood chunks for flavour.
- Set up your smoker/BBQ for indirect cooking and pre-heat to 180C/355F.
- Prepare ribs – remove rib membrane and remove the top layer of fat from the meat side
- Rub with olive oil then apply your rub on all sides.
- Place the ribs into your smoker/BBQ and cook for 2 hours – insert your monitored probe if you are using one.
- After 2 hours wrap your beef ribs in pink butchers paper and return your ribs to the BBQ and continue to cook at 180C/355F indirect for 1.5 hours.
- At this point the beef ribs should have been cooking for 3.5 hours in total, you can check the internal temperature of the ribs, they should be at around 96c/205f and probe like a hot knife through butter, if they don’t or the temp has not yet reached 96c/205f, leave the ribs cooking for another 10- 15 minutes and check again.
- Pull the ribs off, leave them wrapped in the pink butchers paper and wrap the ribs in an old beach towel or place in a cooler – A Yeti Hard Cooler works well – and leave rest for at least 30 minutes.
- Slice into individual ribs and server.
Recipe by @dealsysbbq
