If you're somewhat familiar with Low & Slow BBQ'ing, you've probably tried pulled pork, spareribs and other large cuts of meat on the BBQ already. But have you ever gone for Short Ribs from the BBQ? Short Ribs, also known as Beef Ribs, are spareribs, but from beef. A beautiful piece of meat that is perfect for a low & slow session and some smoke. It is very flavorful and also looks cool. So Short Ribs from the BBQ should be on your to-do list!
- 1.5 kg Short Ribs
- 0.3 liter Apple Cider Vinegar
- 0.3 liter Apple Juice
- 6 tablespoon BBQ Rub (choose your favorite for beef)
- BBQ with Lid
- Smoking Wood
- Aluminum Foil
- Core Thermometer
- Plant Sprayer
- Start the night before by cleaning the short ribs. Take them out of the packaging and, as with spareribs, remove the membrane on the inside of the ribs. This is easily done by putting the back of a spoon near the bone under the skin and pulling it loose from there, using some kitchen paper.
- Cut away any loose pieces of meat and excess fat on the outside and pat the meat dry all around. Sprinkle the meat with your favorite BBQ rub and wrap it in cling film. Place the meat in the refrigerator to allow the flavors to penetrate the meat.
- The day you are going to prepare the meat fire up the BBQ and aim for indirect heat and a temperature of about 110 degrees Celsius (230 Fahrenheit).
- Is the BBQ at temperature? Then add the smoking wood to the burning coals (I used some chunks of oak), insert the probe of your core thermometer into the meat and place the short ribs on the BBQ. Close the BBQ with the lid and let the meat cook slowly.
- Now put the apple cider vinegar and apple juice in the plant sprayer and use this mixture to spray the short ribs every hour.
- The meat is now allowed to cook gently to a core temperature of 70 degrees Celsius (158 Fahrenheit). At this temperature begins what they call the zone or stall. The core temperature stays at the same temperature for a very long time and at one point you may even wonder if it is still going well. Eventually the temperature will rise again, but this causes short ribs to take a long time to cook.
- Some people swear by letting the meat run its course, but you can also speed up the cooking by wrapping the meat in aluminum foil or butcher paper at this point. The zone is then counteracted and the cooking time can be reduced by up to 4 hours. I prefer the latter, because this recipe will take 6-8 hours anyway, but you can also choose not to wrap the meat and let it cook slowly. Keep in mind to add some hours to the cooking time I mentioned above.
- Did you wrap the meat? Then put it back on the BBQ and insert the core thermometer back into the meat. Close the BBQ with the lid and cook the short ribs through to a core temperature of 95 degrees Celsius (203 Fahrenheit).
- Have the short ribs reached the core temperature of 95 degrees Celsius (203 Fahrenheit)? Then remove them from the BBQ. Let them rest wrapped up for 15 minutes and then unwrap the meat. Cut off a portion of the short ribs per person and preferably give everyone a portion with bone, because it looks nice on the plate! Enjoy your meal!