Smoked Short Rib of Beef

Smoked Short Rib of Beef

Smoked Short Rib of Beef
 
For this recipe I use a Kamado BBQ. If you don’t have one, get one.
I like to do a brine first and then dry rub as you can see but it is also possible to skip the brine and just do dry rub. 
 

Ingredients

  • 2.5/3kg Short Rib of beef
  • 2 tbsp butter
  • 40ml whiskey
  • 120g salt
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bulb garlic finely chopped
  • 8 peppercorns
  • 8 juniper berries
  • 75g ground black pepper
  • 75g mustard seeds
  • 50g fennel seeds
  • 25g coriander seeds
  • 50g cumin seeds
  • 75g garam masala
  • 100g smoked paprika
  • 25g nutmeg
  • 25g cumin
  • 2 tsp grated ginger
  • 4 tbsp brown sugar
  • 2 tbsp tomato puree
  • 2 tbsp tomato ketchup
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 4 tbsp honey
  • 1 bottle of apple cider vinegar
  • 1 carton of apple juice
  • Spray bottle mixed 50/50 apple cider vinegar and water
  • Meat probe thermometer

Method

  1. Get 1 litre of water in a pot and add the ingredients needed for the brine: 80g salt, 1 sprig fresh thyme, 1 sprig fresh rosemary, ½ bulb garlic, 8 peppercorns, 8 juniper berries. 
  2. Bring to a boil.
  3. Take off the heat and allow to cool fully.
  4. Immerse the short rib in your brine, making sure it is all down in there, and leave it in the fridge over night. 
  5. Combine all of the ingredients for the rub, 40g salt, 75g black pepper, 75g mustard seeds, 50g fennel seeds, 25g coriander seeds, 50g cumin seeds, 75g garam masala, 100g smoked paprika, 25g nutmeg.
  6. These now need to be ground together. Pestle and mortar, coffee grinder, bash the sh*t out of it all, whatever it takes to get it finely ground.
  7. Weigh out what you have after it is all mixed together and we only need to use 75g of it here. You can use 100g if you’re feeling adventurous!!
  8. Remove the short rib from the brine and pat dry with kitchen paper.
  9. Massage your dry rub mix into the beef and leave sit in the fridge for another 2 hours. (Patience i know)
  10. Light your charcoal in your kamado or green egg etc.
  11. We want the temperature to be 110 celsius. 
  12. Sprinkle a handful of whiskey oak chips onto the embers.
  13. Put in your 2 heat converter plates or one large round one if that’s what you have.
  14.  Place your ring divider in next and place your drip tray on top of this.
  15. Fill your drip tray with half  of the apple cider vinegar and half of the apple juice.
  16. Lay your grid tray on top then and this is where you place the beef.
  17. Add the brisket fat side down.
  18. Leave the brisket untouched for 2 hours, just checking the temperature.
  19. At this point I give my meat a good spray of my vinegar bottle.
  20. Leave it another hour and check to see if you need to top up the drip tray with the remaining apple cider vinegar and apple juice. Spray lightly again. 
  21. Stick a probe into the meat and keep an eye until it reaches 70 celsius internal temperature. 
  22. Spray the rib for a final time and remove. 
  23. Wrap it in tinfoil with the whiskey. Not necessary but definitely worth it.
  24. Place the probe back into the meat and leave it go until a temperature of 90 celsius has been reached. 
  25. Remove the rib and leave it rest in the foil for 30 minutes.
  26. Heat the kamado to 180 celsius.
  27. Now we make our glaze.
  28. Take the other ½ bulb of garlic, 2 tsp grated ginger, 4 tbsp brown sugar, 2 tbsp tomato puree, 2 tbsp ketchup, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp mirin, 4 tbsp honey. 
  29. Mix it all together.
  30. Heat a pan over a medium heat and heat the glaze.
  31. Cook until it reduces to about a  third of its original volume.
  32. Remove the short rib from the foil.
  33. Coat it in the glaze.
  34. Place on the kamado bone side down. 
  35. CLose the egg and leave for 20 minutes. 
  36. Remove and enjoy.
  37. Eat with whatever sides you enjoy! I love doing smoked black garlic potatoes which you can find on our site!