Beef Short Ribs
Impress your mates with this BBQ classic, Beef Short Ribs.
- BBQ Pit (set up for indirect cooking)
- Meat Thermometer
- Spray Bottle (with water)
- Aluminium Foil
- 1 BBQ Dry Rub
- Beef Ribs
- 1/2 cup Beef Stock per piece Ribs
- Set the pit temperature to 275f / 135c.
- Remove the membrane from the back of the ribs and trim off any excess fat from the top.
- Rub the ribs with your BBQ dry rub and place back in the fridge for 30 mins.
- Place the ribs into the pit on an indirect heat.
- Close the BBQ and don't open it for the first 2 hours - remember, lookin' ain't cookin'!
- After the first 2 hours, check on the beef ribs. Spritz with water if they look a little dry in any spots and redo this every 30 mins as required.
- We are looking at taking the ribs to an internal temperature of 165f / 74c or above.
- Take them off the pit and wrap them well in foil, with half a cup of weak beef stock.
- Place the wrapped ribs back into the pit on direct heat, taking the ribs through to an internal temp of approximately 203f / 95c.
- Once we reach this temp, we go by feel. Using a skewer, keep cooking the beef ribs until they probe like butter, with no resistance on the skewer.
- Once you're happy with probing of the ribs, take them off the pit, unwrap but leave them in the foil with the juices, uncovered for 5 minutes to vent.
- Once the meat has "vented", wrap it tightly and place it in a warm esky, place a towel on top and let it rest for an hour.
- Once rested, it's ready to serve.