Smoked Beef Shortribs

Learn how to make the most delicious smoked beef shortribs. A true classic of American Barbeque and one of my personal favorites. Smokey, rich, & decadent, made using our Apple Wood Chunks, a delicious blend of spices, and a premium rack of shortribs from MeatHouse, we'll recreate this magnificent meal right at home together.

Ingredients:

• 1.25 Kg rack of beef shortribs
• 1.5 tbsp mustard
• 1/2 tbsp Salt
• 1 tbsp Pepper
• 1 tbsp Garlic powder
• 1 tbsp Paprika
• 1 tbsp BFB's Montreal Beef Seasoning

Steps:

1. Begin by setting up your fire using the "Snake" Method. First, you'll set your charcoal pieces ontop of each other along the perimeter of your grill. This will create a continuous stack of charcoals which will light each other as the fire moves down the "Snake".

If you're using a round grill like my Weber Kettle, you're looking to create a "C" shape with the charcoal. After that, add your Apple Wood Chunks throughout the snake leaving about 3 to 6 inches between each chunk.

2. Once your "Snake" is ready, add a foil plate or a stainless steel serving dish to catch the drippings from your ribs.

3. Light one side of the snake and open your vents to the maximum setting to allow the airflow to bring your grill to temperature.

4. Remove the silver skin from the back of your shortribs (it's a thick membrane that runs along the bones). Trust me, you don't want to keep it on there as it will make the ribs more chewy than you want!

5. Add enough mustard to the shortribs to coat it well and start dusting your seasoning blend ontop of the ribs. Press the seasoning down slightly to make it "grip" onto the meat.

6. Set your temperature probe to 165° F or 74° C and place it in the middle of the grill. Also monitor the grill's temperature throughout the cook, ensuring it never goes  below 250° F.

7. Spray the shortribs with a mixture of 50-50 apple cider vinegar and water every 45 minutes to ensure that it doesn't dry out.

8. Once your shortribs hit the desired temperature, remove them from the grill and place them in parchment paper (baking paper), and place it back on the grill after replacing the temperature probe and setting it to 205°F or 96°C.

9. As soon as the ribs hit the final temperature, remove them from the grill (still wrapped in paper) and wrap them in a towel. After that, place your wrapped ribs inside a cooler or an unheated oven for at least 1 hour.

10. Enjoy and post pictures! Don't forget to tag us @smokebox.eg

Full video:

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