Steps for Smoking Beef Short Ribs
Master the art of smoking beef short ribs for an irresistibly flavourful and tender dish. Follow these steps to perfection and savour a mouthwatering barbecue treat!
Ingredients:
- Beef Ribs
- Flaming Coals Bovine Espresso Rub
- Hardcore Carnivore Rub
- Kosmos Q Competition Sauce
Step 1: Trim and Prepare
Begin by trimming away any excess fat from the beef ribs, ensuring a leaner cut. Flip the ribs over and carefully remove the membrane from the underside, enhancing both texture and taste.
Step 2: Apply the Rubs
Coat the beef short ribs generously with a delightful mixture of Flaming Coals Bovine Espresso and Hardcore Carnivore Rubs. This exquisite combination will infuse the meat with irresistible flavours, resulting in a tantalizing bark that adds a burst of deliciousness.
Step 3: Allow the Ribs to Rest
Let the beef short ribs sit for a while, allowing the rubs to penetrate the meat and enhance its flavour.
Step 4: Start the Charcoal
Get your smoker ready by utilizing 1.5 kilograms of hardwood lump charcoal. Easily ignite the charcoal by employing an electric charcoal starter wand. In the absence of a starter wand, chimney or firelighters can serve as suitable alternatives to ignite the charcoal.
Step 5: Set Up the Temperature Control
Optimize temperature control with the Flaming Coals Temp Master Pro. Mount it on the side of your offset smoker, replacing the bottom vent and attaching the adapter plate. Connect the fan to the control box and effortlessly set the desired target temperature (121 degrees Celsius or 250 degrees Fahrenheit) for precise cooking.
Step 6: Place the Ribs in the Smoker
Place the beef short ribs carefully inside the Flaming Coals Offset Smoker, ensuring optimal positioning. Enhance the smoky flavour by introducing cherry chunks to the charcoal basket, adding an irresistible touch to your cooking process.
Step 7: Spritz and Monitor
Once the initial hour elapses, inspect the meat and generously spritz it with revitalizing apple juice to retain its moisture and tenderness.
Step 8: Maintain the Heat
After the initial 4 hours of smoking, add another handful of charcoal and an extra dose of cherry chunks to intensify the flavours. This will ensure a continued infusion of smoky goodness as you proceed with the smoking process.
Step 9: Check for Doneness
Around the 4-hour mark, utilize a probe to assess the tenderness of the meat and ensure it has achieved thorough cooking. This step will guarantee a perfectly done result and a delightful eating experience.
Step 10: Wrap the Ribs
Take out the beef short ribs from the smoker and carefully envelop them in pink butcher's paper. This technique expedites the cooking process while safeguarding the splendid bark, resulting in a remarkable combination of flavours and textures.
Step 11: Continue Cooking
Return the wrapped ribs to the offset smoker and continue cooking for an additional 3 hours. This final step will further enhance the flavours and ensure the ribs reach their peak tenderness.
Step 12: Final Touch with Sauce
Unwrap the ribs and delicately brush them with the tantalizing Kosmos Q Competition BBQ Sauce, generously applying a final layer of exquisite flavour. This step adds the perfect finishing touch, elevating the taste profile of the ribs to an unparalleled level.
Step 13: Slice and Serve
Slice the smoked beef short ribs into delectable portions and savour the incredible results of your smoking adventure. Indulge in the mouthwatering flavors and enjoy every delightful bite. Enjoy
Conclusion:
Though smoking beef short ribs demands some time and patience, the final outcome is undoubtedly worth every ounce of effort. With this comprehensive guide, you'll effortlessly attain tender, flavourful, and utterly mouthwatering beef short ribs that are certain to leave a lasting impression on your family and friends during your next barbecue gathering.
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by: Michael Wilkie