Black Angus Short Ribs à la BBQ Junkie
Black Angus short ribs, cooked low & slow on the BBQ. If that doesn’t make you happy, we don’t know what will. A great way to spend your weekend, though you’ll need to block off around 8 hours for it. Maybe more, if you really let your BBQ do its thing.
Prepping the short ribs
Clean the short ribs the day before you're planning to cook them—just like with spareribs, remove the membrane from the inside of the ribs. Trim off any loose bits of meat and excess fat on the outside. Pat the meat dry with paper towels and season it with a BBQ rub, like the rubs by No Rubbish. Wrap the short ribs in cling film and let them soak up all that flavour overnight in the fridge.
Cooking the short ribs
Take the meat out of the fridge about an hour before cooking to bring it to room temperature. Meanwhile, fire up the BBQ and aim for a temperature of around 110°C (indirect heat).
Once your BBQ hits the right temp, add the smoking wood to the hot coals. Now place the short ribs on the grill and insert the probe of your meat thermometer. Close the lid and let the ribs do their thing.
Fill a spray bottle with the apple cider vinegar and apple juice, and generously spray the ribs every hour. Let the meat slowly cook to a core temperature of 70°C. It’ll stay in that temp range for a while—that’s what they call the stall. Just when you start thinking nothing’s happening, the temp will start climbing again. Patience is key here. Running out of patience? You can wrap the ribs in aluminium foil to speed things up a bit. Eventually, you want to hit that magic 95°C core temp. Put the wrapped ribs back on the BBQ and stick your thermometer probe through the foil. Got time on your hands? Let the ribs cook unwrapped until they reach 95°C.
Hit the perfect temp? Wrap them up in foil, let them rest for another 15 minutes—and that’s it. Done. Took a while, but trust us, it’s so worth it.
ENJOY!
