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.
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.
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.
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!
4
countrywoodsmoke says
May 28, 2016 at 9:28 pmYou nailed them mate, beautiful short ribs 🙂
Butter Wouldn't Melt says
May 28, 2016 at 9:34 pmThanks, had great fun doing it and went down a treat with the family. Will definitely be doing them again
lynne hoareau says
May 29, 2016 at 11:37 amThese 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 🙂
Butter Wouldn't Melt says
May 29, 2016 at 9:02 pmThank you, glad you liked it ? hope you’ve had a lovely weekend