Ingredients
The Four Saucemen Beef Rub, Black Rub or Black Truffle Rub
Wakanui Beef, Ocean Beef or similar brand from Aussie butchers.
Olive oil as a binder. This will help the rub to stick to the beef.
Spritz Ingredients
1-part Worcestershire Sauce, 1-part clear apple juice, 1-part apple cider vinegar, 1-part water. Mix in a spray bottle or similar. ($5 from Mitre 10)
Directions
Step 1 open a beer and repeat if necessary.
Remove the beef from the fridge and bring to room temp. Trim the top side of the beef rib. You want to expose the meat that lies under the fat. There will silver skin as well which should also be removed.
Set your Barbecue up for indirect cooking at 250f-275f with two pieces of “smoking wood”. We used Pohutukawa for beef.
10 minutes prior to smoking. Apply a thin layer of olive oil and apply a thin layer of “The Four Saucemen The Beef Rub or The Black Rub or The Black Truffle Rub depending on your taste.
Place the prepared ribs on the barbecue, bone side down. Smoke uncovered and spritzed every 1.5 hours.
Cook until the internal temp hits anywhere around the 200f mark. This will take up to 9 hours. At this point you should use a bamboo skewer to feel the tightness of the meat. As you probe the beef it should feel very soft butter with little resistance. Once it probes like this all over remove and rest for 15minutes.
This will give you a nice dry bark and soft meat centre.
If you prefer your beef to be fall apart tender with a soft outer you can wrap your Beef Short Rib in foil halfway through the cook, once the outer bark has set. Add some beef stock and wrap well until the meat probes tender.
Beef Short Ribs are extremely fatty and delicious. We like to use a chimichurri recipe as a great dressing. It will help cut through the fat.
Slice and enjoy with your favourite drink.
Sarah and Adam
