More recipes

Low & Slow BBQ Beef Short Ribs

  • Meat Beef
  • Cut Short Ribs

Pro Tips

Ingredients

Beef

  • MSA Short Ribs 4 x 3 rack rib sets

Other Ingredients

  • 45g cracked black pepper
  • 45g salt
  • 150mls barbeque sauce

Spritz

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

Serving Suggestions

  • Hasselback Pumpkin
  • Cobb Salad

 

Preparation

  1. Combine pepper and salt in a bowl. Rub mixture over ribs.
  2. Prepare smoker, arrange wood chips on top off coals. Set to a high heat (140◦C). If using a gas smoker, place wood chips in a firebox directly above the burner. Place 2 litres water in a gastronome on a shelf above the firebox. (This provides humidity). Place beef ribs in a small gastronome on the higher shelf.
  3. Cook beef ribs for 8 hours or to an internal temperature of 95◦C is reached. Spritzing every hour.
  4. Remove from heat, wrap in foil, set aside to rest for 20 minutes. Serve with baked hasselback pumpkin and cob salad.

Printable PDF