Short Ribs

Short ribs would have to be one of the easiest and favourite cuts of beef to cook and eat.

Ingredients

• A rack of the best short ribs you can afford

• 100-150g Bull Dust or Blackout rub

Method

1. Remove the fat layer and silver skin from the top of the short rib.

2. You can also remove the membrane and fat from the underside if you wish. This will assist in removing the bones after the cook.

3. Apply the rub to the top of the meat and leave for the rub to work its way in for 2 hours. Put back in the fridge.

4. Get your smoker or oven up to 250-275f (120-135c). Arrange the smoker for indirect heat. You can use whatever type of smoking wood, we like apple for just about everything.

5. Place the short ribs into the smoker or oven meat side up and leave for 3 hours.

6. After 3 hours have a look at the ribs and spritz if needed every hour from now.

7. At the 5 hour mark you should see some nice dark bark on the meat. Using a skewer probe the meat to check tenderness. If the bark is going too far and becoming too crispy you can wrap in some nice thick foil. Keep cooking till the skewer slides in and out with no resistance. Internal temperature could be anything from 200f-215f (95-100c).

8. Slice and serve.