HOW TO SMOKE BEEF SHORT RIBS
Treat dad this father's day with smoked O'Connor beef short ribs. American style beef short ribs may take some time to cook but are well worth the wait. What you are left with is succulent, juicy meat fit for a celebration. This BBQ box is designed for a kettle or charcoal barbeque but can be adapted for gas barbeques with a smoking box.
SERVES TWO - THREE
PLUS 1 HOUR RESTING
Prepare a kettle BBQ or smoker for indirect cooking.
To do this, light a chimney full of charcoal. When red hot, pour into the BBQ on one side, on top of a chimney full of unlit charcoal.
Adjust the Bottom dampers to ¼ open and the top damper to ¾ open
Place an aluminium tray ¾ full of hot water on the side of the charcoal grate opposite the coals.
Place the grill grate on top and replace the lid.
Leave for 20 minutes or so to stabilise the temperature at 125C
Coat the short rib in a thin, even layer of olive oil – this is to help the rub stick.
Season generously on all sides with salt
Coat the short rib on all sides with an even layer of spice rub, using your hands to gently rub it in.
Remove the lid from the smoked. Throw a handful of smoking chips onto the hot coals. Place the short rib on the indirect side of the grill grate, opposite the hot coals and over the top of the water tray. Replace the lid, and smoke for 30 minutes.
Throw another handful of smoking chips onto the hot coals. Replace the lid, and smoke for a further 5 hours, topping up the coals as necessary.
At this point, remove the short rib from the smoker. Wrap tightly in a layer of butchers paper, or foil, to make a tight parcel.
Place the parcel back on the smoker, and continue to cook for 1.5-2 hours, until a thermometer placed in the thickest part of the ribs reads 95C
Remove the parcel from the grill, and set aside somewhere to rest for 1 hour.
Remove the ribs from the wrapping. Using a sharp knife, carve the ribs into 3 pieces between the bones.
Serve immediately, with BBQ sauce on the side.