Ingredients:

• 2-3 kg beef short ribs
• Coarse sea salt
• Freshly ground black pepper
• BBQ rub of choice
• 2 Hickory wood chunks
• Stainless steel drip pan
• Pink Butcher Paper
• Spray bottle with apple juice and apple cider vinegar (50/50 mix)
• Meat thermometer
• Kamado charcoal

Preparation:

• Pat the beef short ribs dry with paper towels.
• Rub the meat generously with sea salt and black pepper.
• Then, coat with BBQ rub and massage it in well.
• Let rest for at least 1 hour at room temperature or refrigerate overnight for extra flavor.

Cooking:

• Start the Kamado and set the temperature to 110-120°C for indirect cooking.
• Add wood chunks and place a drip pan underneath the grate.
• Place the beef short ribs bone side down in the indirect zone.
• Close the lid and allow the meat to cook slowly.
• Starting at 3 hours, spray every hour with the apple juice and apple cider vinegar mix.
• Once the internal temperature reaches 75-80°C, wrap the ribs tightly in Pink Butcher Paper.
• Continue cooking until the internal temperature reaches 92-95°C.
• Remove the meat from the BBQ and let it rest for at least 1 hour wrapped in paper.

Tips:

• Beef short ribs are done when you can easily insert a skewer.
• A stable temperature in your Kamado is key for the perfect result.
• Use a meat thermometer to check for precise doneness.

Enjoy! Jan Luts