0484 107 626


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0484 107 626


1A/84 Aumuller St, Portsmith


Locally Owned, Locally Operated

Beef Short Ribs

© Cairns BBQ Company
Impress your mates with this BBQ classic, Beef Short Ribs.
Resting Time 1 hr
Course BBQ
Cuisine Beef


  • BBQ Pit (set up for indirect cooking)
  • Meat Thermometer
  • Spray Bottle (with water)
  • Aluminium Foil
  • Esky
  • Towel


  • 1 BBQ Dry Rub
  • Beef Ribs
  • 1/2 cup Beef Stock per piece Ribs


  • Set the pit temperature to 275f / 135c.
  • 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.
Keyword Beef Short Ribs