Home-smoked juicy beef rib

Serves: 4 | 2 Hours
Home-smoked juicy beef rib
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Ingredients
For the Meat
  • Beef ribs or Short Ribs
  • Dill Pickles
  • Large White Onion (Diced)
  • Handful of fresh Coriander
  • Sunflower Oil
For the Smoker
  • Beef ribs or Short Ribs
  • Dill Pickles
Equipment
  • Large gas or charcoal BBQ
  • Smoker Box
  • Soaked Wood (Hickory, Apple or Cherry)
  • Large Baking Tray
  • Basting Brush
  • Oven Temperature Gauge
  • Digital Temperature Probe
Method
1. Prepare the ribs

Mix the rub ingredients together in a bowl. Lightly oil the ribs with sunflower oil. Massage the dry rub into every crevice of the ribs, front and back, like it’s the first time they’ve been rubbed. A good trick is to keep one hand dry (the dry rub hand), and one hand wet (massaging the rub into the meat). This way, you don’t get clogged up with rub on both hands.  Once rubbed, cover tightly with clingfilm and set aside in the fridge overnight.

Soak your wood chips overnight – this will help them smoke, rather than burn.

2. Prepare your pit and smoke box

Preheat your gas or charcoal BBQ and take the ribs out the fridge to allow them to relax to room temperature.

Remember, you’re going to be smoking your ribs indirectly for the first part of the cooking process, so put the outside gas grills on only (if using a gas BBQ).  If using charcoal, split the fire by pushing the hot coals to the outer edges. Your beef ribs will be placed in the middle, not directly over a heat source.

Put your oven temperature gauge in the middle of the BBQ and close the lid. You’re looking for an ambient temperature of around 125C -150C.  Adjust gas controls or add/remove coals if needed.

If you don’t have a smoker box, make one by folding 40cm length of foil in half, then half again. Add two handfuls of soaked wood chips to the centre, pull up each of the four sides, and gently scrunch together leaving a gap at the top for the smoke to escape.  Place your smoker box directly above the heat source to ensure maximum smoke.

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