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 color & 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)