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Beef short ribs
Low and slow/indirect very low heat 110 - 130°C
15 mins prep - 7 hours cook
Serves: 6
Ingredients
2 racks of beef short ribs, with 3 ribs per rack
For the spice rub
2 tbsp brown sugar
½ tbsp fine sea salt
2 tsp ground coriander seeds
1 tsp freshly ground black pepper
1 tsp ground cumin seeds
1 tsp dried oregano
1 tsp smoked paprika
or 3 tbsp Weber Beef Low and Slow rub
For the rib sauce
2 tbsp chipotle chillies in adobo sauce
3 tbsp tomato sauce
2 tbsp apple cider vinegar
Method
Mix all the spice rub ingredients together in a
bowl.
Remove the membrane from the back of the ribs
and trim excess fat off the top. Coat both sides
with the spice rub. Gently massage into the ribs.
Preheat the barbecue for indirect low and slow
cooking.
Once the barbecue has preheated, put the ribs in
the centre of the barbecue.
Leave burners 1 on LOW and turn burner
3 to MEDIUM. Close the lid and cook for
approximately 6 hours.
After 30 minutes turn burner 3 to LOW and
continue to slowly roast at this setting for the
remaining cooking time.
Mix the sauce ingredients together in a bowl
while the ribs are cooking.
After 2½ hours, wrap ribs tightly. Cook for a
further 3 hours.
After the ribs have been cooking for 5½ hours or
have reached an internal temperature of 87°C,
use a brush to baste them with the sauce. Wrap
the ribs tightly.
Continue to cook for a further 30 minutes, or until
the ribs have reached an internal temperature
of 93°C. Remove the ribs from the barbecue and
allow to rest for 30 minutes before serving.
NOTE: for wrapping, use either Weber butcher
paper or aluminium foil.
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