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Butter Wouldn't Melt

stories from the hearth

You are here: Home / Cooking / Outdoor / Beef Short Ribs

May 28, 2016

Beef Short Ribs

beef short ribs carved with ioshen knives

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.

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INGREDIENTS


beef short ribs:
  • 2 or 4 beef short ribs (Jacob’s ladder)
  • marmite
  • butter
  • salt and pepper
  • splash of whatever beer you have to hand
  • homemade bbq sauce

METHOD


I bought my 4 rib Jacob’s Ladder from a local butcher. They cook best as a 2 rib and since it was only myself, my wife and baby boy trying it out I thought that would be all that was necessary. So, having sharpened my knife, I spent a messy few minutes cutting the ladder in half before rubbing it with an 80/20 marmite/butter mix and seasoning liberally with salt and pepper. The other half was popped in the freezer.

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It was then time to light up the Big Joe. I used a generous half load of charcoal, lit with Big Green Egg firelighters. I have tried lots of different ways of lighting the Joe, most recently with the BGE firelighters – they’re the easiest to get hold of and very quick to order online.

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.

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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.

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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.

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Thirty minutes later, this is what they looked like.

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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.

P1140218P1140254P1140249Beef ribs

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!

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Related

Any feedback or ideas are massively appreciated - would love to hear what you have cooked, or anything you want me to have a go at.
Previous Post: « BBQ Sauce
Next Post: Spicy Calabrese Chicken »

Reader Interactions

Comments

  1. countrywoodsmoke says

    May 28, 2016 at 9:28 pm

    You nailed them mate, beautiful short ribs 🙂

    Reply
    • Butter Wouldn't Melt says

      May 28, 2016 at 9:34 pm

      Thanks, had great fun doing it and went down a treat with the family. Will definitely be doing them again

      Reply
  2. lynne hoareau says

    May 29, 2016 at 11:37 am

    These look amazing ! Your pics are absolutely stunning. Thanks for sharing 🙂
    Also, thank you for stopping by at my blog, Lynne’s Recipe Trails. I am looking forward to visiting your blog in more depth. Have a wonderful day 🙂

    Reply
    • Butter Wouldn't Melt says

      May 29, 2016 at 9:02 pm

      Thank you, glad you liked it ? hope you’ve had a lovely weekend

      Reply

Trackbacks

  1. “I can fly Mummy!” | P A N N A C O T T A says:
    May 28, 2016 at 10:58 am

    […] It was an balmy warm evening and Jamie had spent most of the day slow cooking some delicious beef short ribs on his Big Joe barbecue for six hours, while I whipped up a simple salad. They were the proper […]

    Reply
  2. Sticky sweet maple glazed ribs | BUTTER WOULDN'T MELT says:
    July 1, 2016 at 11:59 pm

    […] I love ribs, whether that be with a sticky sweet sauce or a hot dry rub, they have to be one of my favourite foods. So when I was asked by a friend to throw something together for a bbq the other day, I knew exactly what I would go for – sticky sweet maple glazed spare ribs and melt in your mouth beef short ribs. […]

    Reply
  3. BBQ Sauce | BUTTER WOULDN'T MELT says:
    July 2, 2016 at 12:04 am

    […] in the midst of beef short ribs on the Big Joe, they have done four hours at around 130C indirect cooking and have just been thrown […]

    Reply

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I'm Jamie Gibson, a professional rugby player, husband to a wonderful wife (and baker) and father of two amazing little boys. I also have a passion for cooking and finding new flavours, especially how smoke and fire can make food so much better! Dig deeper →

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