Recipe

Beef Shortribs from the Kamado

Beef short ribs require time, smoke and a stable kamado. By cooking them slowly, you’ll end up with tender meat, a rich BBQ flavour and a result that doesn’t need rushing.

Number of people:

4 people

Duration:

600 minutes

BBQ set-up:

Indirectly

BBQ temperature:

120 °C

Core temperature:

92 °C

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Preparation

  1. Remove any tough bits of fat and membranes from the short ribs. Season the meat generously with salt and pepper. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the kamado using the XCelsius BBQ lighter and set it up for indirect heat at around 120°C. Place a drip tray under the grill. Time to get the barbecue going. Give it a little time to stabilise before you carry on.

  3. Add the smoking wood and place the short ribs on the grill, meat-side up. Close the lid and let the meat smoke gently. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  4. Once the meat has turned a nice dark colour, wrap the short ribs in butcher’s paper or aluminium foil. Add apple juice, butter and caster sugar. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  5. Put the parcel back on the barbecue and continue cooking until the meat feels tender and has reached a core temperature of around 92°C. Arrange everything neatly on the barbecue and then let it do its job.

  6. Leave the short ribs to rest, still wrapped. Then cut between the bones and serve in substantial pieces. Keep a close eye on the cooking and carry on calmly following the recipe.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.