Yesterday I finally got round to having a go at cooking what is a staple for long slow bbq’ing: beef short ribs. It is something that I have wanted to do ever since I got the Big Joe but I’ve never been quite organised enough.
It was the first time I’d ever ‘smoked’ something on the bbq. I cooked the turkey on it last Christmas over 5 hours but that was still a roast. Added to that, this time I wasn’t using deflector plates and was again ‘banking’ the coals on one side. So a lot of new techniques for me, and I was hugely grateful for all the help I received from Marcus Bawdon (@devonwoodsmoke).
Thank goodness I also had my wonderful wife on hand for all the photography and getting some decent snaps of the process.
Once lit I banked them to once side and settled the Joe around 120C. I had the bottom vent open a centimetre and the daisy wheel about a 1/4 turn.
I placed the short ribs onto a grill plate set at the top rung of the Kamado Divide and Conquer on the opposite side of the Joe from the coals (indirect cooking). Before closing the lid I threw a couple of apple chunks onto the smoking charcoal for a bit of extra flavour.
After 4 hours, with the meat smelling and looking amazing, it was time to take it off the grill, wrap it in foil, add a splash of beer and then throw it back on the bbq.
2 hours later, with the smell wafting through the window, it was again time to check on the ribs. The knife test went pretty well – it slid through the meat like butter. Brushed with homemade bbq sauce they were placed back on the grill for a bit longer.
Thirty minutes later, this is what they looked like.
All they needed was 10 minutes of resting while my wife threw together a quick salad with tomatoes, avocado, parmesan and a dressing of balsamic vinegar and hemp oil.
Wow, they were everything and more, even better than they looked…suffice it to say, I will be trying this recipe again.
Even my son had a few bites!