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Beef Short Rib

  • Meat Beef
  • Cut Short Ribs

Beef Short Rib | Masterclass

Ingredients

Beef

  • MSA Short Ribs 3 x 4 rack rib set

Rub

  • 50g kosher salt
  • 125g ground black pepper
  • 20g onion powder
  • 20g garlic powder
  • 60g sweet paprika
  • 5g cayenne pepper

Spritz

  • 1/3 Apple cider vinegar
  • 1/3 Beef Stock
  • 1/3 Water

Serving Suggestions

  • Summer salad
  • Barbequed corn

 

Preparation

  1. Combine rub ingredients in a bowl. Coat ribs with rub, coating ribs well. Set aside for 15-30 minutes for flavours to infuse. Pre-heat Weber SmokeFire to 130°C. -135°C.
  2. Place ribs in Weber SmokeFire. Place a probe in the centre of the meat. Cook ribs to an internal temperature of 65°C. Using the spritz, spray every 30-60 minutes to ensure meat remains moist.
  3. Remove ribs and wrap in foil (Texas crutch hold). Place back in barbeque to finish cooking to internal temperature of 95°C. Remove , open foil for 5 minutes to allow steam to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.
  4. Remove brisket from esky, unwrap, cut across the grain.

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