14
BEEF RIBS
Ingredients
• Rack of beef short ribs
• Salt and pepper (or other spice rub)
Method
1. While the Oven Smoker comes up to a
temperature of 250°F prepare the ribs.
2. Beef ribs generally have good marbling, so it
is best to trim the fat layer from the top for
maximum smoke penetration. Flip the ribs over
and remove the silver skin membrane from the
bone by lifting the corner with a knife and then
pulling back using paper towel to grip.
3. Apply a generous coating of salt and pepper (or
other spice rub) all over the top, bottom and
sides.
4. Place the ribs into the smoker, add the
preferred choice of smoke wood. Beef
combines well with hickory, ironbark and
cherry. Allow to smoke until the internal
temperature reaches around 195°F. The
ribs probably won’t be done at this stage
(temperature is only a guide).
5. With a sturdy skewer, probe the meat all over.
Continue to cook until the meat is very tender
and the skewer pushes in very easily. Ribs may
take anywhere from 6 to 9 hours.
6. When cooked, remove, wrap in aluminium foil
and allow to rest for an hour before serving.
Note: If meat is done earlier than needed, it
can be wrapped in aluminium foil and placed
in an empty cooler, and it will stay hot for
many hours.
Tips
• When meat reaches approx. 160°F it may begin
what is called the ‘meat stall’ which slows down
the cooking and may even drop in temperature.
To speed up cooking, wrap in aluminium foil at
this stage if preferred.
• If the ribs are looking a little dry at any stage,
lightly spritz with liquid in a spray bottle.
The liquid could be water, beef stock or
Worcestershire sauce.
• Monitor the water pan level and top up as
needed. A burning smell will become obvious if
the water has evaporated and the meat juices
begin to burn.
RECIPES
