Smoked Cape Grim Beef Short Ribs
Get ready to elevate your BBQ game with our Smoked Cape Grim Beef Short Ribs recipe!
These tender, flavourful ribs are a must-try for any meat lover. With a perfect blend of smoky goodness and mouthwatering spices, this recipe will guide you through each step, ensuring your ribs turn out perfectly every time.
Whether you’re a seasoned pitmaster or a BBQ newbie, our detailed instructions will help you achieve that ideal bark and melt-in-your-mouth tenderness. Fire up your smoker and prepare to impress with these delicious smoked beef short ribs!
Cook Time - Average 7-8 hours
Ingredients
- Cape Grim Short Ribs
- Ironbark chunks
- Cherry chunks
- Heavenly Hell Cocaine Cowboy
- Heavenly Hell The Grilled, The Smoked, The Lovely
- Sins Que Black Mamba
Method
- Preheat smoker to 250f/121c
Step 1
- Remove the membrane from the bottom side of the ribs, trim fat cap off or leave on (personal preference - We recommend trying both ways to see what you prefer).
Step 2.
Apply your favourite rubs!
- We have layered these ribs with a base rub of Heavenly Hell Cocaine Cowboy, followed by Heavenly Hells Grilled, Smoked & Lovely and topped with Sins Que Black Mamba.
Step 3.
- Place in smoker away from the direct heat source - We smoked these ribs on our Big Green Egg XL
- Smoke for 3-4 hours to colour & until bark is set (stall temps155-165f/68-73c) WRAP TO COLOR & BARK not to the stall!
Step 4.
- Wrap in peach paper or foil with butter & stock or Beef Tallow (optional) we used Broth of Life Organic Beef Tallow
- You can also cook the ribs straight through without wrapping - so try this sometime!
Step 5.
- Return to smoker and cook until 200f/92c internal temperature – Start checking for tenderness at this stage (once it probes like a hot knife through soft butter its DONE!) This can be anywhere from 200f/92c to 210f/110c – GET TO KNOW YOUR MEAT BY FEEL!! Cook to feel not temperature!
Step 6.
- Remove from smoker once tender, unwrap slightly and allow to burp (remove steam) for 10-20mins or until internal temp drops to 80c/175f, rewrap lightly, fold in a towel and place into an esky for minimum 1 hour to rest (the longer the better)
Congratulations! You've just mastered the art of smoking Cape Grim beef short ribs.
With their rich, smoky flavour and fall-off-the-bone tenderness, these ribs are sure to become a staple at your BBQ gatherings. We hope you enjoyed this recipe and found our tips and techniques helpful. Remember, practice makes perfect, so keep smoking and experimenting with different flavours. Share your BBQ creations with us and join our community of pitmasters (come along to our next Southern Smoked Pitmaster BBQ Class). The Big Green Egg was perfect for this. Happy smoking!
