Black Angus Short Ribs à la Jord Althuizen
Short Ribs Recipe by BBQ Icon Jord Althuizen
Short ribs, cooked low & slow on the BBQ, are a true American classic. In Texas – the mecca of American BBQ – these delicious cuts of beef are a staple. Thankfully, this incredible dish has made its way across the pond and found fans here too. But before you dive in, make sure you’ve got plenty of time because this is an all-afternoon affair!
Preparing the Short Ribs
Let’s start with the trickiest part: cleaning the short ribs. On the bone side of the ribs, there’s a tough membrane that needs to be removed. This is a job for real BBQ enthusiasts! Use a Phillips head screwdriver to work between the bone and the membrane, making a prying and pulling motion to remove it completely. Once cleaned, generously rub the short ribs with BBQ rub. Don’t hold back – the more, the better! Ideally, do this the night before. Wrap the ribs in foil and place them in the fridge overnight so the rub can fully penetrate the meat.
Cooking the Short Ribs
On the day of cooking, remove the ribs from the fridge and let them come to room temperature. Meanwhile, preheat the BBQ to a steady 115 °C (240 °F). Soak some applewood chips in water for about an hour.
Place the soaked applewood chips on the hot coals, and put the seasoned short ribs bone-side down on the grill. Close the BBQ lid and maintain a steady temperature of 115 °C for 4 hours. After 4 hours, wrap the ribs in butcher paper or parchment paper to retain heat and moisture without altering the texture. Continue cooking for another 2 to 4 hours (depending on the thickness) until the ribs reach an internal temperature of 95 °C (203 °F).
Serving
Serve the short ribs with a fresh coleslaw, some crusty bread, and a generous helping of BBQ sauce.
ENJOY!
