What are Beef Short-Rib’s?
Slow cooking meat, whilst smoking it can produce amazing tasting food. I love how tender you can get the meat so it melts in your mouth. That coupled with a crispy outside with meat infused with hours of smokiness is a delight.
Beef Short-Rib’s are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Rather than being covered with a layer of fat they have connective tissues in the meat and by cooking it slowly it helps melt this tissue making the meat beautifully tender.
A New Method
I have now cooked these Beef Short-Rib’s 3 times, each with varying results (the first 2 weren’t great) but I got a great recipe from Stuart Young on Twitter that worked really well. It is simple but provides a great result. My previous cooks resulted in the meat being a little tough. Some other contacts on Twitter suggested getting better quality meat, which is definitely a consideration moving forward.
For this cook, I got the Beef Short Rib from Waitrose (same as previously). The difference with the overall cook is I marinated the meat overnight, smoked them then finished them off covered, sitting in some of the marinade. The result was great, with a really tender, fall off the bone meat that tasted great.
Using my Weber Smokey Mountain (WSM) I got the temp to around 130ºC and then directly placed the ribs on the grate, with a water bowl underneath. I smoked them for two hours, with oak from whiskey barrels and then cooked in foil tray, tightly covered with foil, with some of the marinade for a further 3 hours.
The end-result was great. Really tender ribs that tasted great. Thanks to Stuart I think I have found a method that I will be able to play around with and continue to produce really tender, great tasting Beef Short-Rib’s.