BEEF · SMOKE

LOW-N-SLOW BEEF RIBS

A three-bone rack of beef short ribs, smoked over oak until the bark is black and the meat wobbles when you nudge it.

THE FIRE

INGREDIENTS · SERVES 6

• 2.5–3 KGBeef plate short ribs, three bones
• 2 TBSPCoarse salt
• 2 TBSPCoarse black pepper
• 1 TSPGarlic powder
• 250 MLApple cider vinegar
• 250 MLWater, mixed with the vinegar for spritzing

METHOD

1. 01

   PREP THE RACK

   Peel the membrane off the bone side and trim any loose fat. Season heavily with the salt, pepper and garlic.

2. 02

   SETTLE AT 130°C

   Deflector in, oak buried in the coal. Hold the dome at 130°C for 20 minutes, until the smoke runs thin and blue.

3. 03

   HANDS OFF

   HOURS 0–4

   Bone side down, lid closed. The bark is setting; leave it alone.

4. 04

   SPRITZ HOURLY

   HOUR 4 ONWARDS

   Spritz with the vinegar and water once an hour. Keep the lid open for as little time as you can.

5. 05

   PROBE FOR JIGGLE

   AROUND HOUR 8

   Done at 96–98°C internal, when the probe slides in with no resistance and the rack wobbles.

6. 06

   REST AND CUT

   Wrap in paper and rest 30 minutes to an hour. Slice between the bones.