Tag Archives: Beef Short Ribs

9 Hour Cherry Smoked Beef Short Ribs


IMG_9625Hi fans, here’s a great recipe we shared with good friends a few weeks back. This cut of beef, the short rib, has to be one of my favourites to eat. Once smoked between 8-10 hours, this meat literally drops from the bone and it’s juicy, flavourful and absolutely amazing to devour.

The ribs were procured from our friend Andy at New Zealand Fresh and came in four packs with four ribs per pack. The first thing you’ll want to do is slowly defrost them in the fridge over night. No sense ruining the cut with a fast and furious defrost. Once done, you’ll want trim the excess fat cap off each of the racks. There’s enough to render into some fantastic beef tallow too! Finally, you’ll want to dry brine the rib racks with some Kosher salt and let them sit overnight in the fridge.

 

IMG_9579
trimming the fat

The morning of the meal you’ll want to prepare your rub. Here’s Meathead’s Big Bad Beef Rub (slightly adjusted accounting for less pepper.)

  • 1.5 tablespoons coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle or cayenne powder

When you’re ready, cut the rib racks into 2-rib sections. Wet the ribs with plain tap water and then apply the rub EVERYWHERE! Set up your smoker for indirect heat and stabilise it at 225F (107C). I added a bit of cherry wood for smoke as a mesquite would be too powerful. You want the ribs to really stand out here. Too much smoke or the wrong type can really spoil this dish.

I used a two tier rack and placed a drip pan full of beef stock underneath the ribs. You want to catch all that lovely juice as it renders from the ribs. Gravy, baked beans, soup…you name, you can use it.

Place the ribs bone side down and insert a reliable thermometer probe into one of the thickest cuts. Make sure you’re not touching bone here or else you’ll get an inaccurate reading.

Let the smoking begin. Your target internal temperature will be just like a big beef brisket… the magic number of 203F (95C.) These ribs took just over 9 hours and were worth every minute of waiting time. Once you hit the magic temperature, remove them gently as the meat will literally slide off the bone. Let them rest for a bit because they’re hot…I mean nuclear hot. Then, skilfully slice the ribs off the bone and carve on an angle. Notice the smoke ring that forms after 9 hours!  Gorgeous!

Serve em up with some of Roman’s “Fart Soup” (a recipe for another day) and call some good friends over.

This slideshow requires JavaScript.

Overall Heather Rating: 10/10 

Advertisements

Authentic Beef Short Ribs


Hello once again from Sunny Singapore!  I wanted to set the record straight once and for all with regards to beef short ribs.  The post I had up on the blog months ago featured ribs that were not short ribs but spare ribs instead.  All beef but not short ribs which I’ve found out are quite tough to come by.  If you remember the awesome recipe for Beef Cheeks (click to see the post) you’ll find the exact recipe for short ribs.  The only difference I employed this time was to rub the ribs the night before.  These babies sat in the fridge for more than 30 hours before I smoked them and steeped them to perfection!

So, thanks to Peter and Jack once again at The Butcher for hooking us up with some incredibly yummy looking beef short ribs. The blog will feature a photo essay instead…again, click the link above for beef cheeks to get all the details on how and what to do!

Cheers…Roman

This slideshow requires JavaScript.

Overall Heather Rating: 7/10

BBQ Beef Ribs Another First!


Got to thank my dear friend Ayako for this recipe idea -どうもありがとうございます!

Took a trip up to the butcher and picked up 1.3 kg of beef ribs for tonight’s culinary experiment. We’d never done beef ribs before and given the success of pork lady and her pork ribs why mess with perfection?  However this recipe, WOW, a lot more expensive but it was worth the proof of concept and every last lip smacking bite.  The Big Green Egg turns any cut of meat into a work of art.

The prep was simple…make sure the ribs are at room temperature then coat them with an even sprinkling of your favorite BBQ rub – mine is still borrowed from Righteous Urban BBQ in NYC.  Make sure the coating is even but not overdone – the trick is to season the meat in such as way that no matter where you bite down or cut, you’ll get the same explosive flavour combination.

Fire up the BGE with the plate setter popped in with the legs up and get it to a a steady 300 degrees F.  Place a drip pan with aluminium foil on top of the plate setter and then your rib rack inside the drip pan.  Place your ribs in the rack, close the lid and take off for 2.5 – 3 hours.  LOW & SLOW!

Once your timer pings, take the ribs off and give them a bit of a rest covered in foil and a tea towel.  Now get the EGG up to 500 degrees F and then place the ribs back on the grid (yes, pull the v-rack off and place the grid on top of the plate setter.)  Smother (and I mean smother) the ribs with your favorite BBQ sauce – for this one, I made a batch of KC rib sauce compliments of the BGE cookbook.  I like my BBQ sauce a bit sweet so this is the sauce for me!  A simple salad and a baked potato to compliment some of the most tender and tasty beef I’ve ever tried.

Enjoy the slide show!  R

PS – notice the “shrinkage” that happens (now I only thought that was possible on dive trips in cool water!) We saw easily 35-40% retraction but what that did was consolidate all that flavour and puff out the tender meat!

This slideshow requires JavaScript.