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 (in Singapore) 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 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.
The morning of the meal you’ll want to prepare your rub. Here’s a take on a great 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 Kamado 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!